I’m still reeling from the events of last week. My daughter goes to school in Boston, a mere five blocks from the site of the first bombing. Thankfully, though she didn’t have classes that day, she stayed in her dorm… Continue reading…
get your freekeh on
You have probably heard of quinoa, millet, or bulgur, and maybe even tried a farro or two, but there’s a new old grain that’s making waves these days. It’s called freekeh (pronounced free-ka): green wheat that is harvested young, fire-roasted, and… Continue reading…
raw and ravishing
I’ve been willing the weather to change. Wishing for warmer breezes and sunnier skies. And yet, at the same time, I’ve already grown nostalgic for winter. The memory of a snow fall, softly donning our shrubbery in a frosty white coat… Continue reading…
seasonal segue
Spring has sprung and, though crocuses are blooming and trees are beginning to bud, there’s still a chill in the air. This magnificent soup/stew bridges that seasonal gap as we shift from hearty comfort food to the lighter fare we… Continue reading…
stupid simple
Okra is a tricky vegetable. Lovely in gumbo and soups, and pickled okra makes great finger food. But they release a sticky substance when chopped and cooked which, though a wonderful thickening agent in some dishes, is not always appetizing. And yet,… Continue reading…