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Video: Tuscan Pasta e Fagioli

by steve@ranchogordo.com in In the kitchen

It’s time for Pasta e Fagioli! Here’s a video featuring Judy Wits Francini (Divina Cucina) and the simplest, most Tuscan way to make this dish. This makes me want to rush right to the kitchen and cook something (Click for more)

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Books I Like

Near & Far: Recipes Inspired by Home and Travel by Heidi Swanson.
I was lucky enough to get an advance copy and all I can say is "wow". I think you will, too.

The Broad Fork: Recipes for the Wide World of Vegetables and Fruits by Hugh Acheson. A slightly Southern twist on what to do with all your CSA vegetables. I love the constant use of pecans, among other things.

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the Worldby Sandor Katz.
Worth every penny. I want to ferment everything and I almost have. Nothing is safe in my kitchen.

Maya Lord by John Coe Robbins.
A great piece of fiction based on actual events and people. A priest and a soldier and shipwrecked and captured by the Mayans. How they react and the decisions they make are fascinating. A great slice of history that would be in danger of being too cute in less talented hands. This should be a movie.

In the Kitchen

In the spotlight

The Eternal Question: Bean Soaking. Or Not.

by steve@ranchogordo.com in In the garden

You know you’ve gone from casual cook to bean freak when you find you are interested in whether or not to soak beans. Like the amount of vermouth in a martini, nothing (Click for more)

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Ingredient Spotlight

Quelites (or Lamb’s Quarters)

by steve@ranchogordo.com in Breakfast at Rancho Gordo

Here in Napa we have a Sunday flea market. I’ve passed it many times but this last weekend I decided to actually go and it’s a wild market. It’s about 95% (Click for more)

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Vegetarian Cooking

7 Ways to Enjoy One Pot of Beans

by steve@ranchogordo.com in Breakfast at Rancho Gordo

Yes, there is some work and time involved with cooking a bag of Rancho Gordo heirloom beans. As long as you’re cooking, cook the whole pound. It lasts from five to (Click for more)

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