January 2011

After 13 years, the ever-practical Mark Bittman has written his last weekly column for The New York Times Dining section. Having written over 700 Minimalist entries for the paper, he is moving over to the Times opinion section starting next week. The anti-foodies’ foodie has a plan: to tackle food policy, environmentally sustainable eating, and […]

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Amy Pennington teaches and reminds us that random kitchen waste (stems, leaves and bones) can be easily used to make stock, sauces or soups instead of throwing them away. Trying to use every last bit of something in your kitchen forces creativity and encourages resourcefulness. Check out these clever designs for even more inspiration and […]

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Courtesy of:  http://www.flickr.com/photos/dunbargardens/4132153893/

The turnip is one of the most intense of vegetables compared to the carrot or beet.  There is no frivolity when you pull out a turnip in your kitchen, only intimidation or discontent.  But, with a little know-how, perhaps the turnip could become your new radish. Tip: When shopping you may find small or large […]

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Winter White Puree

January 20, 2011

Post image for Winter White Puree

Serves 6 1/2 lb. white turnips, peeled parsnips, peeled 1/2 tart green apple, peeled and cored 1/2 head cauliflower 5 Tbls. unsalted butter 1/3 c. heavy cream Kosher salt and freshly ground black pepper 1/4 c. parmigiano reggiano, grated Preheat oven to 350 degrees. Cut turnips, parsnips and apple into 1-inch cubes. Separate the cauliflower […]

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From Amy Pennington (shown left), author of our latest cook  the book pick,” Urban Pantry: Tips & Recipes for a Thrifty, Sustainable & Seasonal Kitchen   “As a food writer, cook and an urban farmer, most people assume I eat well all the time. It is my job to test recipes, eat out  and harvest […]

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Coconut-Date Batido

January 13, 2011

From Urban Pantry: Tips & Recipes for a Thrifty, Sustainable & Seasonal Kitchen by Amy Pennington. Serves 1-2 1 c. milk 6 to 8 dates, pitted and quartered 1/4 to 1/2 c. shredded unsweetened dried coconut Heaping spoonful of flax meal about 8 ice cubes Combine the ingredients in a blender and whiz on the […]

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Citrus as a Savory

January 11, 2011

We are obsessed with eating citrus as a savory.  There is something about the sweetness of the fruit and the addition of salt, pepper and olive oil, whether we are making a citrus dressing or just slicing it on a plate and simply sprinkling and drizzling with these simple ingredients, that is just so delicious […]

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Winter is a time for new salad ingredients. This salad has been served repeatedly because we often double the recipe to make enough citrus dressing to last a few days.  So delicious. Worth the encores. Try it tonight with grilled steak or Potato Cheddar Soup with Bacon. Serves 6 For the Citrus Dressing: 1 Tbls, […]

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Revolution Resolution

January 4, 2011

For 2011:  Eat Better – Cook More at Home “Real food is cooked by real people — you! — and real people are cooking less than ever before.” Mark Bittman wrote in Sunday’s New York Times that the “key to better eating begins with a diet of real food.” So… if one of your New […]

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