I'm pushing myself to eat more legumes because they are great food for health, as well as for the cold of winter. I have been using them in soups and stews, using two sources for the beans; Rancho Gordo and Gustiamo's Umbrian Cache. So far I have made soups...
While it's still the season for late winter root vegetable (not even close to time for summer tomatoes), here is what's been stirring in my pot. Old classics that include some fermenting, pickling, baking, food for thought and regeneration from...
Below are photos from a long-ferment sourdough pizza. I started with a 12 hour bulk, then shaped and fermented it for over 36 hours. Leaving the dough in ambient room temperature (fairly cold this particularly frigid February), it turned out spectacularly. Even with...
I love stuffed cabbage with tomato sauce and sauerkraut. It's a Hungarian take on this dish, and its lovely flavor has stayed with me since eating it as a child at a favorite family restaurant. Recently I decided to make it at home, this time using fermented...
Every season at work – whether spring or autumn, I change my kitchen's menu. For a winter menu, I put together a cold weather appetizer of goat-cheese cheese cake. Sporting pomergranate, pears and micro greens,the base is basically a half-and-half mixture of...
