Tomatoes are so my Jam. I love a sweet use of lush and juicy tomatoes, the long cooking and the caramelization that results. I’ve offered this jam along with herbed ricotta and other interesting jams to go along with pancakes Continue Reading →
I get this good feeling when my refrigerator is empty. Call me crazy. But I have an inkling it has to do with what comes of being more self sufficient. In this case, I was taking on wild boar and Continue Reading →
A green sauce, tapenade, salsa verde – just like hummus – can be made from any ingredients. This is a great opportunity to step outside the box and traditional recipe mentality. I tend to move from “template cooking” methods so Continue Reading →
Eggplants are growing wild in my garden. I have this perennial style bush that just keeps giving. And what’s awesome about this variety is that it’s bulbous shape makes it perfect for charring. This method helps to remove the skin Continue Reading →
Any nut or seed is an awesome medium for making pate. I’ve done it before, I’ll do it again – however I’ve never used Thai notes as a base, and it’s a winner, so if you have these few ingredients Continue Reading →
Backyard deliciousness. Breadfruit – particularly unripe – lends flavors likened to the potato. But better. Why? Because it grows on a tree! And it’s a canoe plant! And it’s huge! And it’s a fruit so after it gets ripe it Continue Reading →
There are only a few vegetables I didn’t particularly like growing up. Radishes were one of those few. They were spicy. Harsh. I saw my dad eating them by the bag full and would cringe. What’s the deal? And then Continue Reading →
