Of Dead Heroes and Roast Chickens

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Judy Rodgers died Monday. Unless you are a chef, or a follower of the food world, or live in San Francisco, this probably means nothing to you. Why should it? People die every day. If we mourned for every person we’ve never known we would be paralyzed. But Chef Rodger’s passing means something to me. [Continue Reading...]

Easy Skillet Roasted Brussels Sprouts

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Oh,  poor maligned Mr. Brussels Sprout. Seems like he gets pulled out every year as a Thanksgiving side and then is forgotten the rest of the year. Can’t you just imagine him in a group therapy session for one-day-only vegetables? Brussels would take the floor: “Hey guys. Yeah, well, it’s gotten a little bit better [Continue Reading...]

Drunken Pie Crust: The Secret To Great Pie

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Other dishes are quintessential on the Thanksgiving table, sure: turkey, stuffing, mashed potatoes. I consider Brussels sprouts essential, and some kind of cranberry preserve that has never seen a can must grace the table, too. But pie – oh boy, that’s where the buck stops, isn’t it? Pumpkin pie is a classic, but apple and [Continue Reading...]

Romaine Salad with Sweet Potatoes and Tangy Blue Cheese Dressing

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This salad came about, as so many things in my kitchen do, because I was looking to use up some leftovers. For dinner a night or two before I made this salad I had roasted several sweet potatoes in their skins and served them simple and plain, with butter and salt passed at the table. [Continue Reading...]

Beyond PB&J: Easy Sauces To Use Your Preserves

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Pantry full of jam? Yeah…me too. And while I like a good jam thumbprint shortbread cookie as much as the next person, there’s only so much sweet I can take, you know? (Okay, that’s is a lie, but at least 19 times out of 20 I do not actually scoop homemade jam into my mouth [Continue Reading...]

How to Get The Seeds Out of A Pomegranate Without Going Crazy

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Pomegranate: possibly the most delicious fruit ever. Surely the most tedious fruit ever. Separating all those seeds from the extensive, bitter membranes that intersperse the delicious seeds of the pom is a herculean task. I have developed a pretty decent hold-sections-of-pom-over-the-sink-and-scrape-the-seeds-off-with-my-teeth technique, and even manage to eat this seasonal winter fruit without getting horror-movie-esque levels [Continue Reading...]

Split Pea Soup with Bacon (or, How To Eat Well For Almost No Money)

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“It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and [Continue Reading...]

Infuse Your Booze! A Complete Guide To DIY Flavored Liquors

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This is one of those posts where I will come off as a lush, and an opinionated one at that. But these cocktails? They are simply research, baby – this is all for you. Infuse Your Booze If you like the creativity of cooking and combining flavors and you drink hard alcohol then booze infusions [Continue Reading...]

Pumpkin Bread with Chocolate Chips and Bourbon

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Let’s talk about how pumpkin flavors are forced into everything at this time of year. I know this isn’t a universal feeling, but I kinda run screaming from pumpkin spiced lattes, pumpkin ale, pumpkin yogurt, pumpkin pie flavored vodka (blech) and many of the “pumpkin spice” type commercial products that hit the shelves in October [Continue Reading...]

Plum Jamtini Cocktail – Pass The Ice, Pass The Shaker!

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My friend Theresa is the Co-Executive Producer of Growing A Greener World, a fantastic TV show about all things gardening. She’s also a wicked good urban homesteader, master canner, great writer (check out her personal blog), and a super nice person. Theresa knows I have a soft spot for combining jam with booze (strawberry jam margarita, anyone?), so [Continue Reading...]

Fresh Blackberry Sorbet

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So, my last post was about making ice cream and then I got busy and haven’t posted in a week and now I’m back with a post about sorbet. This is not what I’d call a blogging win, because clearly I am obsessed with homemade frozen desserts. You can’t really blame me – it’s 85 [Continue Reading...]

Turn Your Homemade Jam Into Easy Homemade Ice Cream

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Perhaps, like me, you are rolling into preserving season 2013 with some, shall we say, overstock in certain areas. In 2012 around this time I still had apricot preserves hanging on from 2011. Then I happened into a giant windfall of free apricots. I turned that bounty into cases of delicious homemade apricot preserves and promptly learned [Continue Reading...]