Mason Jar Sprouts
In the middle of winter, it’s nice to have a little something green growing in your kitchen.
December 23, 2020
Amy Andrews
Amy Andrews inspires people to care about where their food comes from, cook simply with the seasons, and cultivate a joyful relationship with food and body. She is a certified wine professional from the Culinary Institute of America at Napa Valley and blogs at RIPE Food & Wine.
Polenta (The Easy Way)
If you don’t have time to nixtamalize corn, pick up a bag of dry polenta like Bob’s Red Mill Grits/Polenta (please don’t ever use the tubes) and boil some water.
December 23, 2020
Salmon Rillettes
This spread is as happy with toasted baguette slices at cocktail hour as it is spread on toasted rye at lunch.
December 23, 2020
Pork Posole
Posole is a slow-cooked stew/soup made with cooked hominy), pork, and a quick chile sauce.
December 23, 2020
Pickled Red Onions
Use a forkful to brighten up sandwiches, salads, and things from the grill.
June 29, 2020
Cherry Galette
Homemade pastry takes about 10 minutes to make and tastes so much better than anything you can buy.
June 29, 2020