Well, summer is definitely over! The wind is howling out there, the high temperature today is about thirty degrees farenheit lower than it was on Monday and the skies are grey and ominous. I guess it...
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An exotic looking little oval fruit, the prickly pear or figue de Barbarie, was available at the market this weekend for a fantastic price so I picked up a few with the hopes of finding a recipe or...
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This week marks the 100th Weekend Herb Blogging! It is being hosted by Katerina at Daily Unadventures in Cooking. I'm slightly embarrassed to say that it is only the fourth time I've...
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A trip to the market yesterday yielded a kilo of perfectly ripe, plump Roma tomatoes. Even though a few of our very kind neighbors give us vegetables from their gardens and we have sweet little orange...
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When you bite into one, the first taste is a burst of honey-like sweetness. The Green Gage plum or prune Reine-Claude has a deep green skin and soft, yellow, succulent flesh. It is probably the best...
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Chickpeas, also known as Garbanzo beans, are good for you. (I know this statement might be considered quite boring to some of you, but please bear with me) They are an excellent source of vitamin B6,...
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Last spring a friend gave us several orange cherry tomato plants for our garden. They have been prolific, even with the unseasonably cool summer we've been having. The sweet little wonders have...
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The first time I cooked with lavender flowers was about eight years ago when I came across a scrumptious looking lavender sorbet recipe just after purchasing my first ice cream maker. It is simple to...
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The Mirliton. Lumpy, bumpy and strange looking, the mirliton is a subtropical member of the squash family. This mild, delicious and versatile vegetable originated in Mexico and is also known as a...
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couscous is one of those things that just invites experimentation. So why get stuck with a plain version when there are so many more possibilities? Here are some to get you started: Lots of ideas in...
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No, it's not just for wild birds. Suet was traditionally used as the fat component in baked goods, around the 17th-19th centuries. It has since fallen into disfavor, especially after the dangers...
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Isn't my fish guy wonderful? I ordered a pound of smelts, I come home to cook them, and find that he has cleaned EVERY. SINGLE. ONE. OF. THEM. Now tell me he's not awesome. I sometimes avoid...
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Mine went into this lovely Barley and Mushroom Risotto, but there are many more ways to use shiitake mushrooms. Here are some that caught my eye: Shiitake, Bok Choy, Shrimp & Chicken Soup from...
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