Wild Nettle Soup
The best, easiest recipe to make with (stinging) nettles is a basic potage, (blended soup). It’s a detox classic among crunchy-granola types, but what I like about it is that [...]
Okra à la Cross Creek
"Have ready boiling, lightly salted water. Choose only tiny, very young fresh okra pods. Do not cut off stem end because you trust me. Drop whole pods in rapidly boiling wate [...]
Orecciette with Collard Coins + Prosciutto
If I were giving this post the serious clickbait treatment, the tag line here would be, “Not cooking your kale stems? You’re missing out!” Or maybe: “The kale technique no on [...]
Braised Celery Hearts
When I get into a work groove on the computer, I often crave something to munch on to…um… “fuel” my inspiration. Or that’s the excuse I give myself for my at-the desk nibblin [...]
Artichoke Tapenade
1 13.75 oz. can artichoke bottoms or frozen artichoke bottoms prepared according to package directions 1 10-oz. jar artichoke hearts preserved in oil, drained, oil reserved 2 [...]