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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 for...

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 into the culinary personalities of a roomful of (mostly) strangers....

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, or her second, on peaches and herbs united.) On almost every weekend throughout the summer and...

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, on canning tomatoes.) For almost every August I can remember, my family dedicated one Sunday of the month for a...

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 to...

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, ceramics and other fine goods between East and West. By the...

Adding SOLE to your pet’s diet

Man of La Muncha and I are currently "owned" by a small tortoiseshell cat, Ms. Teeth and Claws.  Ms. Claws is our third cat; previous cats included a pretty black and white girl and a large Maine coon cat.  We have loved all our cats, and have always fed them "good" pet foods, figuring that while they cost...

Washington winter locavoreanism: Roast chicken with apple-hazelnut stuffing

A while ago, I mentioned Food and Wine's feature on eating locally, and noted that I had sent a few recipes of my own for their consideration. I've not heard back from them, and with winter drawing to a close, I decided to share one or two that can be enjoyed through much of the year. Local chickens have a...

Making bacon from scratch

Last Sunday I made bacon and eggs for breakfast. Nothing earth shaking about that — but I didn't buy the bacon from the farmer's market or even Farmer Joe's. Actually, I made the bacon myself — from a 2 lb. package of pork belly I received through Operation Pork. The pig who provided the pork belly was born...

Waiting for spring with bee’s knees

While Nosher of the North hunkers down under a blizzard that has been called brutal and pummeling, and while our California and Texas friends bask in warm weather, the Butter Bitch and I are waiting for spring. The weather in Seattle has been bad this year, but far better than winters from our youths in the...

Grubbing up against strangers in Berkeley

I used to make fun of the Dairy Queen Mother for talking to strangers everywhere she went — in elevators, grocery stores, even movie-theater bathrooms. Actually, she still does it, and I still tease her about it, partly because she has no "psychodar" (sorry, Mom). But when the subject is SOLE food, I'm...

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