Wild Garlic Spanish Tortilla
How can so few people in Brittany (or at least my part of Brittany) know about three-cornered leeks? Until my recent (as in, 2 minutes ago) internet search I’ve been calling [...]
Rhubarb Muffins
The only downside to this recipe is that it requires some planning ahead; the rhubarb needs several hours of maceration to release its juices and absorb some of the sweetness [...]
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 [...]
Chicken Pot Pie
I have been disappointed with the chicken pot pies I’ve eaten ever since the Miller and Rhoads Tea Room in Richmond Virginia began its slow slide into oblivion in the 1980’s. [...]
Salsa Esmeralda
Salsa verde is unbelievably easy to make.Salsa verde is also unbelievably easy to screw up if you’re not careful about the chiles. Let’s say I wasn’t. Let’s say I roasted a s [...]
Pumpkin Purée
In France, pumpkins, like other winter squash, are sold by weight. This can make a great big Halloween jack o’ lantern prohibitively expensive (I know. I’ve blown my wad on t [...]