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 »
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 »
Edible flowers can add a beautiful splash of color to your salads and plate presentations, and can be delicious to eat! You can eat many herbs and flowers, including amaranth, basil, borage, chamomile, chickweed, chive, cilantro, clover, cress, dandelion, French marigold, white ginger, hyacinth, hyssop, lilacs, mint, marjoram, nasturtium, pansy, peach blossom, plum
F is for Edible Flowers Read More »
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 »
A very happy Winter Solstice to you all! Here in Atlanta this short day is also overcast and gray, so lighting fires and making merry is definitely called for! I am planning a Caroling Party for Monday night, and I’ll have some Wassail and Mulled Cider going for the singers. I covered Wassail in this
Posset, Syllabub, and Egg Nog Read More »
December 5th and 6th are big dates in the Santa Claus legend. (Some of you know that my secret identity is that of Mrs. Claus, so the whole Santa legend is something I’ve spent a lot of time looking in to. At some point I’ll have my Mrs. Claus book finished, and then I’ll be
St. Nicholas and Gingerbread Read More »
Pumpkins, squash and gourds (the ones with yellow blossoms) are New World foods. Native Americans used them in companion plantings with corn and beans to provide a sustainable ecosystem called ‘Three Sisters’. They are high in beta carotene, Vitamin A and C, along with lots of dietary fiber. I love to roast mine to