Spring Pea Soup with Coconut Milk

Pea Soup with Coconut Milk

I love early spring as a gardener, but I hate it as a chef. All the delicate flavors of spring we look forward to – the asparagus and rhubarb and tender greens – those crops tend to be ready for harvesting about 6 weeks after our tummies are ready to be eating them. Talk about [Continue Reading...]

Beet and Apple Salad with Yogurt-Dill Dressing

Beet Apple Salad with Yogurt Dill Dressing

My kids love this salad. It’s full of big, chunky pieces of roasted beets and apple, and has a mild, creamy dressing. And it’s bright pink, which adds to the fun. If you want something a little more sophisticated than a Barbie Ferrari colored salad at the dinner table, just spoon the dressing over the [Continue Reading...]

What To Make When You Have Too Many Eggs

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It happens to almost every chicken keeper eventually, I think. Your girls are putting out the eggy goods faster than your family can eat them. Our flock as it currently stands has gifted us up to a dozen eggs in a day, and 8-9 per day is pretty typical. When I find myself staring at [Continue Reading...]

Sensational Cool Season Salads from the Northwest Flower and Garden Show

Kale Caesar Salad

Last Sunday I presented a garden-to-table cooking demo called Sensational Cool Season Salads at the Northwest Flower and Garden Show. I showed how to make salads that highlight great winter produce. I’m always a huge bundle of nerves before any public speaking engagement, but I think it went pretty well. I crammed four salad demos [Continue Reading...]

Roasted Carrots with Feta and Parsley

Roasted Carrots

This is a simple side dish that turns even bulk, supermarket carrots into something special. The combination of the sweet roasted carrots and the salty feta works really well together, and the parsley and lemon keep everything fresh and bright tasting. This dish couldn’t be simpler – toss carrots in olive oil and season with [Continue Reading...]

Easy Cabbage and Pasta with Creamy Mustard Sauce

Cabbage and Pasta with Mustard Cream Sauce

The dish came about as so many do. I was searching for inspiration in the fridge and found only cold, leftover cooked pasta and a head of green cabbage. Cabbage and noodles can seem ho-hum, but more than one civilization has applied culinary alchemy to them and made greatness happen. I won’t claim this dish [Continue Reading...]

How To Make Quince Paste

Quince Paste (Membrillo)

Quince is an interesting fruit. It’s hard and dry and astringent when raw, but floral and delicate if cooked. If you put your nose into a bag full of ripe quince, the perfume of the fruit shows its promise. Quince paste (often called by it’s Spanish name, dulce de membrillo) is a popular spread in [Continue Reading...]

Beet Greens with Lemon, Bacon and White Cheddar

Beet Greens with Bacon, Lemon and White Cheddar

With beets, you get two great vegetables for the price of one. The greens are very similar to chard (beets and chard are closely related) but with thinner stems and a smoother, smaller leaf. This easy preparation is a variation of my standard, go-to method for skillet cooking greens. Here, beet greens get paired with [Continue Reading...]

How To Trim A Whole Beef Tenderloin For The Holidays

Trim A Whole Beef Tenderloin

Thinking of splashing out some cash on Christmas dinner? Beef tenderloin (the cut that gives you filet mignon steaks) is a classic “wow, nice meal” choice for the omnivores. There’s no getting around it: this is a spendy cut of meat – the grass-finished tenderloins I’m hacking up here cost me $15.95 a pound. But [Continue Reading...]

Bourbon Pecan Toffee Bark

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Apparently the average American gains ten pounds between Thanksgiving and New Years. This bourbon pecan toffee bark will be responsible for 9 of my 10 pounds, I am sure of it. I was reading my current favorite cookbook, America’s Test Kitchen DIY Cookbook, and staring at the recipe for chocolate toffee bark while drinking an [Continue Reading...]

Meyer Lemon Curd, A Love Affair

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My mom used to make me a special cake on my birthday. It was a four-layer white cake, each layer filled with lemon pie filling. The cake was frosted with Seven Minute Frosting – which is basically like marshmallow fluff – and coated with sweetened shredded coconut. I loved this cake. It went down like [Continue Reading...]

How To Make and Use Caramelized Onions (The Pro Method)

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Let’s be clear. There is a difference between meltingly soft, slow-caramelized onions and grilled onions. If you think a caramelized onion is basically a hunk of raw onion with some char on the edges like you might find in a nasty Panda Express mall stirfry, then you are in for a very pleasant surprise. True, [Continue Reading...]