It’s been rather a while since I’ve posted a recipe here, hasn’t it? I apologize that this wasn’t available before Thanksgiving, but truth be told I invented this pie for my own Thanksgiving table and so it simply wasn’t around long enough in advance for me to share it with you in time for that. [...]
All the best cookery is more than the sum of its parts. Pie is no exception. This pie has a total of 10 ingredients. 11 if you count water, which traditionally doesn’t get counted in recipe-writing. Your pie could have even fewer, potentially, and still be glorious. Pie crust should not scare you. If you [...]
Eat: A salad: ripe nectarines, pitted and cut into wedges + peeled chunked fresh cucumber in equal volume to nectarines + slivered raw sweet onion, as much as you like + shredded fresh mint leaves, a handful or so + fresh lemon juice, plenty + good olive oil, a healthy drizzle + salt to taste [...]
This weekend I hosted a little get-together whose theme was Deviled Eggs and Pie, those being the two things I most want to eat when it’s hot aside from fresh, mostly raw, veggies and lots of dead-ripe fruit. One of my guests was intolerant to gluten, so I decided it was high time to start [...]
In lieu of verbiage, of which I have simultaneously too much and not enough, some fireflies, filmed in my garden last night at twilight while I filled buckets from the rainbarrels to water the apple tree, the peach tree, and the gooseberry bushes. This one’s for you, Alysia.
A raspberry sorbet that can be made any time of year, thanks to frozen fruit. A bit alcoholic. Not too sweet. Can be made non-sugared if desired. 12 oz. frozen raspberries 1 cup simple syrup OR unsugar syrup made with 1/4 cup Truvia brand sweetener dissolved in 1 cup water 6 Tablespoons raspberry liqueur (I [...]
I’ve been ill this week, one of those vile head colds that makes eating an unpleasant grind. Cookery has consequently been of a limited and boring sort. But I did finally block off the time, today, to process a large pile of gorgeous organic homegrown Meyer lemons given to me by a friend whose parents [...]
Sea salt caramels aside, Americans have been slow to warm to the idea of combining savory and sweet. There are occasional exceptions, like fruit-based salsas, or honey-mustard combinations, and of course sweet molasses-y barbecue sauces. But whenever I talk about things like, say, the classic French noisettes de porc aux prunes, which is an out-of-this-world [...]
Tagged apples, cauliflower, soupI think everyone should, at least once in a while, harvest their own food. Even if you don’t grow it yourself, it’s worth getting out there in a field or an orchard somewhere and harvesting what you’ll eat. Ideally, you should do enough of it to get a little tired, and a little bit wishing [...]
Tagged berries, desserts, home cooking