This recipe features my all-time favorite green: Toscano kale–also known as Cavolo Nero (or dinosaur kale, black kale...
Kale and Spring Onion Pesto
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Main Dish
How I Cooked: My Weekly Kale
Every week at the market I buy at least a couple of bunches of kale. To make it super-duper easy to add into any (and...
How I cooked: a whole chicken (and got four meals out of it)
This week, I am starting a new, informal series on this blog to sometimes share with you how I actually, in real time,...
Apple Butternut Tartlets (with caramelized onion, thyme, and local cheese)
Fall is here, and you know what that means–pie. I’m a fan of fruit plus a crust in any variation: pumpkin pie, apple...
Two Ways to Use Apples this Fall
Apple season is upon us! Here are two ways that I like to celebrate this seasonal treat. If you’re at the market...
Greek Eggplant, Two Ways
A few summers ago, while on vacation visiting a friend, she took me to a Greek sandwich shop at the Pike’s Place...
Garlic Scape Kombucha Dressing
Garlic scapes are one of the wonderful seasonal items that we’ve seen at the market in recent weeks. I wanted to...
Indian Spiced Fritters with Mint Chutney
My love of Indian food is no great secret. I often find myself trying to adapt recipes so that I can sneak in some...