Posted in Recipes on Jul 13th, 2009
Photo: Flickr Creative Commons/Stu Spivack
For months, I heard nothing. About granola, that is. Then, in the past week, requests for my recipe for this humble breakfast food started pouring in. Ok — so maybe I’ve only had two inquiries. It still constitutes a pattern, I say!
If the people want it, I will provide.
(Recipe after the [...]
Posted in Entree pour vous, Recipes on Jul 9th, 2009
Although never explicitly a vegetarian blog, this site struck many readers as meat-free—probably because I was. Yes, I WAS. I’ve been eating fish for a few months now, though I haven’t really said anything on YaD.
While keeping up my babble about veggies, I’ve been engaging in a little self-education and finding new cooking opportunities around [...]
Posted in Recipes on May 17th, 2009
Russ Parsons, author of How to Pick a Peach: The Search for Flavor from Farm to Table, was on American Public Media’s “The Splendid Table” this week talking about strawberries.
A few fun facts he shared:
Go tiny when you choose strawberries. No bigger than a knuckle is best if you want maximum sweetness and flavor.
The best [...]
Posted in Recipes, Side dishes on May 3rd, 2009
One party-goer thought it was bacon that made it so tasty. I sensed a smoked salmon flavor. Others just said it was good. So it seems the Smokey Black Bean Dip (incidentally, completely vegan) was a hit.
I was surprised because, out of a mixture of laziness and arrogance, I hadn’t looked up a recipe before [...]
Posted in Recipes, Side dishes on Apr 20th, 2009
Asparagus is in season, which means it’s fresh, readily available, and reasonably priced. This also means you don’t need to do much to these emerald and amethyst spears from the lily family to make them taste good. For a recent bunch I bought, I cooked them as simply as one possibly can, and they were [...]
Posted in Recipes on Apr 9th, 2009
When it comes to hot cereals, steel-cut oats are king. Instead of getting flattened and steam treated like rolled oats, they keep their original cylindrical shape, and more of their nutrients. Cooked up, they’re hearty and a little chewy.
The one problem is that they can get boring. The other day, I departed from my usual [...]
Happy Ghanaian independence day! I don’t think I’ll ever forget the excited declarations of “It’s 6th March!” or the sense of celebration that day during my time in Ghana.
Just in time for the 52nd anniversaryof the country’s independence from Britain and the eighth anniversary of my being there, I discovered Obeng. Yesterday, I was only three cat [...]
Check out my latest post on The Jew and the Carrot–horror, redemption, and potato kugel. All right here.
Posted in Recipes on Feb 16th, 2009
Featuring… local foods! The following are two recipes supplied by Abby D. and Brooke B., guests at last week’s brunch. One features apples (which are still abundant from local farmers) and spinach (which is grown locally in green houses, and I’m sure you could use other greens, too). The other features butternut squash. You could [...]
Posted in Recipes on Jan 27th, 2009
Maybe a peck on the cheek is good enough for some people, but why not go full on? Butter is okay, people. And instead of an extract, go ahead and use whole nuts. That’s the new news from the food gurus. Low fat? That’s so Joy of Cooking, 1997 edition!
To show you how it’s done, [...]
