Most years, we buy a local half hog in the spring and another in the fall. We place the butchered, vacuum-packed cuts — thick, uncured bacon, flavorful sausage, tender pork chops — in our deep freeze and we plan our meals around this meat until it runs out. Which means we sometimes have to getContinue reading “Slow Cooker Shredded Pork With Cilantro-Ginger Sauce”
Format Archives
Potato Pancakes
When I say, “potato pancakes,” you likely head right to, “Hanukkah.” But I think March is the ideal month for frying up a batch. They bridge winter and spring, a hearty comfort food that pairs perfectly with an early season salad — a few spinach leaves, some lettuce from our cold frame, sprouts we’re growing on ourContinue reading “Potato Pancakes”
Traditional King Cake
Once upon a time my husband and I lived in Durham, NC, and had a neighbor who threw a rocking Mardi Gras party on the Saturday before Ash Wednesday every year. He’s the one who introduced us to King Cake — and to a new food tradition. This year, it’s just about time to shake openContinue reading “Traditional King Cake”
Roasted Winter Veggies
Sweet potatoes or butternut squash; parsnips or carrots; onions, peppers, even cabbage. Whatever winter veggies you have on hand, toss them into the pan with a splash of olive oil and these Latin-inspired spices. Your cold winter night just got warmer. Serves 4-6 Ingredients 1 tsp. ancho chili powder 1 1/2 tsp. fine sea salt 1 tsp. freshlyContinue reading “Roasted Winter Veggies”
For the Love of Chocolate
In this week when all of us turned our attention to chocolate, I’m taking a moment to talk with you about a book — and now a podcast — that have captivated me since they hit the shelves and airwaves. The book is Bread, Wine, Chocolate: The Slow Loss of Foods We Love by Simran Sethi. It’sContinue reading “For the Love of Chocolate”
Red Beans and Rice
Roughly once a week, we eat Latin at our house: tacos or quesadillas, enchiladas, pork with spicy rubs. Although the red rice and beans of New Orleans — the version that most readily comes to mind — is not strictly Latin, rice and beans is a staple eaten throughout Latin America. We often serve itContinue reading “Red Beans and Rice”
Mediterranean Grain Bowl
I am so loving the flexible, tasty, nutritious meal concept that is a grain bowl. I can think of so many yummy permutations: Mexican (cilantro-topped kidney beans and brown rice), Southern (grits and collard greens, with bacon and black-eyed peas), Indian, Thai, Korean. I’ll stop. But the one I’ve been stirring up this summer isContinue reading “Mediterranean Grain Bowl”
Super Creamy Alfredo Sauce
Why is it that some of the seemingly simplest sauces are the hardest to make? I have been stirring up my own Alfredo sauce going on 20 years but it was very hit or miss. It all depended on the kind of cream I used or how finely grated the Parmesan was or how muchContinue reading “Super Creamy Alfredo Sauce”
Perfect Pumpkin Pancakes
I roast and purée and then freeze a handful of farmers market pumpkins every year. I love having the big, beautiful white and golden and green squash around to decorate with in the fall and then, once we’ve moved on to evergreens and holly, it’s time to really enjoy these gifts from the ground. TheyContinue reading “Perfect Pumpkin Pancakes”
Makes Everything Better Cheese Sauce
So, my kids are 14, 12 and 8. Not exactly toddlers. And, you know, they’re not super picky eaters. But they don’t love their veggies. Not like I wish they did. Not like I do. Which means I sigh a lot. And ask for “five more bites” way more than I feel should be necessary.Continue reading “Makes Everything Better Cheese Sauce”