February 2012

Sprout People

February 28, 2012

A few months ago, we bought some sprouts at the farmers market. They were displayed in a cardboard box, but when the farmer sold them to us, he did not take from the display, he grabbed a big handful from a large Mason jar. “Is that how you grow these?” we asked. His instruction: Go […]

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Warm French Potato Salad

February 28, 2012

This recipe is adapted from Gourmet magazine, December 2007, and the photograph is from housetohome.com. We like the French-inspired look of this kitchen. Serves 4-6 1 lb. sm. white boiling potatoes 1 lb. sm. red boiling potatoes 3 Tbls.goo,d dry white wine 3 Tbls. Champagne vinegar 1 tsp. Dijon mustard 3/4 tsp. freshly ground black […]

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Cooking Habit

February 24, 2012

It is not just dedication and inspiration that keeps us going to the farmers markets during the winter months, it is habit. Twyla Tharp, one of the most famous ballet choreographers has a great book titled The Creative Habit. It is not a new book, but it is noteworthy and packed with the some of […]

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Here’s a brightly-colored clip that sticks to almost everything, including stainless steel and glass! Not a magnet, these powerful, small clips use a patent-pending adhesive that make hanging kids artwork, party invitations, photos, personal notes, recipes to try, and your favorite Chinese cookie fortunes right on to your fridge or to your kitchen window without […]

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Grab a King Cake Today

February 21, 2012

Bettina found this cake at Whole Foods today – Fat Tuesday – the day before Ash Wednesday. During this time of year, one of the most-loved traditions in New Orleans is having a King Cake. The tradition is to bake an oval cake in honor of the three kings and then to decorate the cake […]

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Sorry, not those kind. We’re talking tablecloth wrinkles. Practically no matter how you store your linens, you’re bound to have some creases that you’ll want to flatten out before setting your dining table. We’ve used this easy solution forever: Using a spray bottle filled with water, we gently spritz the cloth all over as it […]

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Yesterday, the topic on The Kojo Nnamdi show was chocolate. We were only able to listen to about five minutes, but within that time, here is some of what we learned: The cacao tree is a native South American tree whose seeds are fermented and processed to make cocoa, cocoa butter and chocolate. The words […]

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This recipe was listed as a Saveur staff favorite recipe for 2010 and is worth passing along. Fennel gets lots of attention from Italian cooks, most likely because it adapts to a variety of treatments and grows wild in many places. We have yet to have a version we do not like. It is a […]

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If You Missed It

February 2, 2012

A couple of weeks ago, The New York Times Magazine printed chef David Chang’s recipe for slow-roasted pork bo ssam that “turns anyone with an oven and a few hours into a chef.” The hype over the this much-written about meal from NYC’s Momofuku Ssam Bar and the end result were both well-deserved and totally […]

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