I’m compelled to tell today’s stories of food and soil.
Issue 7 Winter 2021
Pandemic highlights need for a more resilient local supply chain
This snack cake combines coast-to-coast double chocolate cake influences from two stellar bakeries—Miett e in San Francisco and Baked in New York City—and the sour cream ganache frosting comes from Joy of Cooking.
In the middle of winter, it’s nice to have a little something green growing in your kitchen.
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.
This spread is as happy with toasted baguette slices at cocktail hour as it is spread on toasted rye at lunch.
We’ve all heard about the benefits of bone broth with its condensed vitamins, minerals, and amino acids (collagen). But what makes a broth different from a stock?
Pick up a bottle of Whitefish handcrafted pure agave spirit made from heirloom blue agave and make this cocktail at home.
Gather around this queso dip on special occasions or melt, mix, and enjoy it as a snack with tortilla chips any day of the week.
Posole is a slow-cooked stew/soup made with cooked hominy), pork, and a quick chile sauce.
It’s something that home cooks can easily prepare but is likely unfamiliar to many.
When you catch a fish, you give it a kiss.