I usually try not to share recipes that depend on a certain brandname ingredient. I think it’s kind of silly. As far as I’m concerned, the best food has always and will always be brand-less — well-raised, tender and flavorful meat; fresh fruits and vegetables; potent spices. That said, I’m an American in the year… Read more »
One of my favorite flavor combinations is that of a good jalapeno popper. Not the kind you can buy in the grocer’s freezer section and warm up in an oven, the ones that are coated in whatever sad excuse is passing for commercial breading these days. I fancy the ones you can make at home,… Read more »
We didn’t get a sweet corn patch planted this year, and it’s really a shame, because it’s been a great year for it. Fortunately, we have generous friends and neighbors who did and we’ve been enjoying the fruits of their labor instead. It hasn’t been enough to do any significant freezing or canning — as… Read more »
Normally the slow cooker and dutch oven are tucked away at the back of the cupboards this time of year, but it’s been chilly here. For much of the last two weeks of July and all of August thus far it’s felt more like mid-Autumn than late summer. With nights struggling to stay above the… Read more »
I have read that there are people here in Michigan who grow figs in big pots and well-protected gardens despite the species’ decided preference for milder climates. I have not yet figured out how to do that myself, though someday I’d certainly like to give it a try. We are however, fortunate enough to have… Read more »
It’s been a while since I’ve shared a recipe. I’m not going to lie, The Man has been doing most of the cooking since I got back from Israel. He’s good at it, but mostly relies on the things he knows. And I haven’t been complaining, because I just really needed the time to re-acclimate… Read more »
This post is ten parts shameless food porn, to it’s one part actual recipe. I rest assured you’ll like it anyway.
I can take absolutely zero credit for the recipe that will round out the end of this post. It can be found on page 259 of the Ball Complete Book of Home Preserving. I was simply reminded of it (and the four pints I still had stashed in the back of the pantry from last… Read more »
I’m allergic to asparagus. Which is probably only half the reason I like it so much. The other half is surely the part where it ripens so early in the spring. Because as much as I’m a rebel, I’m also a sucker for any sign of warmth after our long, dark winters.