Section » Recipes
Exploring the pastabilities
I love pasta. There's just no getting around that simple fact. Others may avoid carbohydrates like the plague, but I find that a meal isn't quite complete without something a little starchy to hold everything together. An old-fashioned trencherwoman, that's me. And pasta ranks at the top of the list because it's so easy to prepare and so easily adapted
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Dancing with the starches
While the winter weather hems and haws, trying to decide whether to leave us alone or slam us with snow and ice, the gardens and the fields here in northern Ohio make it pointedly clear that if you're looking for fresh produce, you'd better be prepared to look long and hard. Most grocers won't have an
Go goat: Finding goat dairy products
Peek in our fridge and you'll find goat milk, goat butter, and a variety of goat cheeses -- my daughter is allergic to casein (one of milk's proteins) and I'm sensitive to lactose (its sugar). Goat milk, like cow milk, has both, but in a structure and an amount that makes it easier for our overly sensitive
Traditional New Year’s Day meal in Austin
A friend of mine once predicted that I would decorate for Christmas once I had kids. She said you can't help it, you just feel more inclined to honor traditions when you have kids. Now that I have a four-month-old daughter, I feared that glowing nativity scenes were in our future. I'm pleased to say
Celebrating the Twelve Breads of Christmas
Though the New Year has arrived, making Christmas a distant memory, I'm still lingering over my holiday baking. Normally, having focused on cookies, I'd have wrapped everything up by now and given the last crumbs to hungry friends. This year, though, I spent more time baking bread than cookies, and
Baking spirits bright (and other homemade holiday gifts)
Some people look forward to the holidays for the time spent with family and friends or for the thrill of giving and receiving presents. Me, I look forward to the food. I’m not alone, of course. Ask anyone you meet, and you’ll find that he or she has at least one particular food associated
No harm, no fowl: Vegetarian Thanksgiving favorites
No other holiday seems to hold such firm sway over the hearts -- and stomachs -- of Americans as Thanksgiving. Between an enormous feast shared with family (or friends), an entire day of television devoted to parades and football games, a dash of fervent patriotism, and three more days off for leftovers
Acid trip: the joys of local cider vinegar
I don't like to play favorites among the seasons, but autumn has a fragrant glory all its own, despite its shorter days and the hints of cold weather yet to come. When the temperatures begin to tumble at last and I reach for a cozy sweater, I want to smell crisp, sweet-tart apples and warm apple cider
The grape taste of Ohio wines
I am not a wine connoisseur by any stretch of the imagination. In fact, when it comes to wine, I can generally take it or leave it. I've nothing against it, mind you, and I've found that the right wine can often make a good meal even more blissful. But I can also leave a wine bottle in the refrigerator
Tongue in chic: On being a modern offal eater, plus recipe for poached beef tongue
Supposing you were asked to make something you've never made before for a potluck. What springs to mind? And what does it say about you? The range of dishes on offer at my friend Rachel's latest edition of Grub provided interesting insight
Autumn in Montreal
When the leaves begin to fall from the trees around these parts and the Canadian geese fill the skies, some folks smile with delight at the vibrant colours of the fall foliage. Other folks, a group which I belong to, see it in a different light. For me, autumn signals the death of the leaves and the
Thanks a melon!
This is the third installment from our new correspondent Jennifer aka Baklava Queen, who lives in northeastern Ohio and blogs regularly at Rolling in the Dough. (Read her first guest post, on canning tomatoes,
Guest post: Peaches and herbs, united
This is the second installment from our new correspondent Jennifer aka Baklava Queen, who lives in northeastern Ohio and blogs regularly at Rolling in the Dough. (Read her first guest post,
Spring salad
Yesterday I harvested a ton of lettuce from my community garden plot. Sorrel, red curly, romaine, Boston, arugula, and chicory. Bursting with flavour, these luscious greens barely needed much dressing, but I needed some protein in my diet becuase I am working out at the gym on a regular basis and need
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Apricots and a delicious way to cook them
The Bay Area is in the middle of its short season for fresh apricots. The apricot is thought to have originated in China, with first cultivation by humans around 2000 BCE. The fruit spread west along the Silk Road as caravans carried gems, spices,
