Latest Post

Christmas Limas with Marinated Artichoke Hearts

by in In the kitchen

I don’t want to pretend that this is a clever recipe that I slaved over. I had some beans and I had a jar of artichoke hearts. Ta da. I love artichoke hearts and the ones you find in a jar are perfectly delicious. They have a strong flavor so cooking with them isn’t always easy. I just heated the limas and the artichokes until they were warm and tossed them (Click for more)


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 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)


Ingredient Spotlight

De’Arbol Chiles

by in Ingredient Spotlight

One of the guys in the beanfields had a bumper crop of deArbol chiles and I snatched up all he had. Large quantities of large chiles are difficult to dry here  but these (Click for more)