solemeuniere

Sole Meuniere

Sole meunière is heavenly – slightly crispy, dripping with brown butter and infused with lemon and parsley.  For all its flavor of citrus, butter and fresh parsley, sole meunière is so simple to prepare at home, and like all of the most nourishing dishes, it s its very simplicity that is so appealing. And everything, everything, is… 

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thanksgiving leftovers? try turkey & yam hash with sage

Thanksgiving leftovers filling your fridge?  Looking for a great leftover turkey recipe? Every year, we spoon leftover turkey onto our plates, smothering it with cranberry sauce and stuffing though there never seems to be enough gravy to make the rounds.  We make Thanksgiving casseroles and nourishing soups. This Thanksgiving, we served up a something a little… 

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a recipe: bbq sauce that’s hot, sweet and black as sin

Homemade barbecue sauce, sweet, hot and full of rich flavor, is one of our favorite indulgences.  One of the last opportunities for summer barbecues lurks just around the corner, and we’re preparing for labor day by planning our last big picnic of the season: grass-fed brisket with homemade barbecue sauce, fresh tomato salad, plenty of sour pickles,… 

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A Recipe: Homemade Horseradish

Homemade horseradish found its way to our table this week, and it’s hot – painfully hot, pleasurably hot, perfectly hot. When fresh horseradish root appears at market, which is rarely, I fight my way to it – elbowing into the stand before the other Weston A Price Foundation and fermentation enthusiasts in my community can… 

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A Recipe: Shrimp Salad with Dill Mayonnaise

Shrimp Salad has become one of our favorite treats this summer.  The sweet shrimp combine beautifully with the bright flavors of lemon, dill and the creaminess of a good homemade mayonnaise.  It easy to bring on picnics, to concerts in the park or to serve as a light lunch or supper.  Most importantly, however, is… 

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A Recipe: Preserved Lemon & Mint Allioli

Allioli. Allioli. Allioli. I love how the vowels and lulling Ls roll off the tongue – softly and whimsically – almost like a child’s nonsense word. all-ee-oh-lee. It’s a melodic sound. Allioli is a Catalan version of classic aioli, and it differs fundamentally from Provençal aiolis in that it is made without egg yolk – offering just a combination of good quality olive oil, fragrant garlic and unrefined sea salt.