‘Tis the season for Pumpkin Everything! I’m generally not one to follow the crowd, but when it comes to pumpkins, I’m a big fan. These gems of the autumn garden bring summer’s warmth into the cooler months and give us a boost of rich vitamin A and Beta carotene, anti-oxidants, carbohydrates and fiber that keep […]
Pumpkin for Pups and Paleos Read More »
On Friday I attended TechMunch, a conference hosted by the Atlanta Food Blogger’s Society, bringing in BakeSpace founder Babbette Papaj and a wonderful program aimed at Food Bloggers. It was held in the event space at Monday Night Brewing, one the west side not far from the Water Works. I have to admit to a
How TechMunch Taught Me To Go Beyond Meat Read More »
I took a break from posting, although I’ve done some fun stuff over the last couple of months, like lecturing on Food History at La Cordon Bleu and judging the Kid’s Cooking Camp Competition at Cook’s Warehouse earlier this month. And then, I found some wonderful local lamb on sale, and knew I had to
When Life Gives You Lamb, Make Dolmades! Read More »
“if you have faith like a grain of mustard seed, you will say to this mountain, ‘Move from here to there,’ and it will move, and nothing will be impossible for you.” Mustard has been cultivated for most of recorded human history. It has been found in the archaeological remains of latrines and
So I’m catching up by squishing two letters together, so sue me 🙂 Preserving herbs in ice cube trays is a great way to keep that fresh taste of summer long into the winter. Fresh basil, mint, tarragon, oregano, dill and many other herbs will freeze well. You can use regular water, which is what
H and I are for Herbal Ice Cubes Read More »
We’ve all seen the posts – kitschy platters covered with questionable food stuffs, coated lovingly in lime jello or aspic. Most people love to laugh at these kinds of outdated food displays, and assume that the whole thing must have been disgusting, and why would you put jello on meat anyway? Meanwhile, aspic has
D is definitely for dehydrating, drying, and dried foods. Dehydrating is my favorite food preservation method. It creates a smaller, lighter, shelf-stable version of the food you put into it, and often concentrates the flavors making fruits sweeter and meats meatier. My local farmer’s market boasts a fabulous peach vendor every year and I stock
D is for Dehydrators Read More »
C is for Citrus! Here is a great citrus recipe from my cookbook Easy Gluten-Free Entertaining, using seasonal pink grapefruit! The end of winter and the beginning of spring are the peak of the grapefruit season. As a child I remember getting presents of bags of oranges and grapefruit from friends and family that had
This frigid January has been a great time to celebrate National Soup Month, even here in usually-sunny Georgia! I was invited to a Chili Cook-Off last weekend and decided to put together something I usually make for one of my history classes when we’re studying the discovery of the New World – Tomatillo Green Chili.
Tomatillo Green Chili Read More »