Great marinade for summer grilling.
I’m a Leo, which means that I thrive in the warm sunshine. I love spending as much time outdoors as I can. So on gorgeous summer days, I move my cooking outside. Ahead of the holiday …
Category: Recipes
Our food varieties are dwindling. So why should you care?
A friend and colleague, David C. Baker, sent me a link to an article from National Geographic that explains how food sources—crops, vegetables and animals bred for food—around the globe are becoming less biologically diverse. The …
Fun ingredient of the week: Burrata.
While visiting my brother, Bill, in Chicago last summer, I had occasion to try something new: burrata cheese. It rocked my world. What’s burrata? Imagine that fresh mozzarella, fresh ricotta and cream all partied together. Burrata …
Better than store-bought: Homemade strawberry jam.
Hard to admit, but I’ve never before made strawberry jam that I’ve processed in jars. As a kid, I’d go strawberry-picking with the family and we’d make freezer jam (super easy!). But I haven’t done the …
Adjusting to life as a freelance writer.
Seven weeks into life as a freelance writer, I have to admit to a bit of bipolarity about the whole thing. On the manic side, I had just about the best week ever last week, when …
Better than store-bought: Basic vinaigrette.
Sometimes, the only thing a bowlful of fresh lettuce needs is a drizzle of olive oil and a squeeze of lemon juice. Sometimes, you want a bit more of a flavor kick. So I’ve compiled a …
Cute little strawberry pies.
While strawberries are in season—and this may be the last week I find them at farmers’ markets here in Southwest Ohio—this is a great way to use them. Make cute little hand-held strawberry pies. This recipe …
Why local food matters.
I spent two days this week, two glorious days, with Julie Kramer, the publisher of Edible Ohio Valley magazine, visiting Snowville Creamery in Southeastern Ohio. The creamery itself is a metal-clad building that occupies a piece …
Grandma’s foolproof flaky pie crust.
My grandma, who turns a glorious 90 years old this summer, is an amazing cook—an intuitive cook who works by taste and feel. On more than one occasion when I’ve asked her for a recipe, she …
