Reviving Traditional Foods
I love kimchi, and I make kimchi at home a few times a year, usually in the autumn when Napa cabbage, hefty daikon radishes, carrots, garlic and chili peppers can all be found at the market in abundance. I buy them by the case, taking advantage of discounted prices – cabbage for 75 cents a [...]
Caldo verde – a Portuguese soup classically featuring kale, potatoes and chorizo swimming in a nourishing, mineral-rich stock – is a remarkable dish. Richly flavored and deeply satisfying in a way only traditional peasant foods can manage, caldo verde is simple to prepare and a truly delightful addition to the supper table. Like all dishes [...]
Fried chicken livers. The words, when rolled off the tongue, evoke images of farm life and of down-home country food. The clean, spicy intensity of New Mexico, or Anaheim, peppers provides the perfect foil for the salty, crunchy chicken livers with their rich, mineral-like flavor. Growing up, my family would drive from Colorado through the [...]
Lovage Soup for Spring
Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
What People Are Saying