Winter Squash with Bacon-Walnut Pangrattato
When I opened my CSA tote last week and lifted out the enormous green squash of indeterminate title (let's call it the Hulk), several thoughts ran through my head, all delicious:Squash soup with lots...
View ArticleMolly's friend Glenn's Banana Bread with Bittersweet Chocolate and...
Hungry yet? I'll admit the lighting for this photo isn't ideal, but trust me when I say that this bread turned out perfectly: moist but light, with each bite a flavor blast of humble banana, dark...
View ArticleMeeskite Soup
There's a sweet song in the musical Cabaret called, "Meeskite," about two ugly parents who give birth to the most beautiful baby their shtetl has ever seen.That's a lot like this soup.Lumpy,...
View ArticleBeans and Freedom
Those two words, analyzed from a global socio-political perspective, can be seen as opposites. After all, and I don't mean to be glib here, impoverished people the world over eat legumes while their...
View ArticleWarm Bread
T passed his national and Oregon boards today! Which means, of course, that he's out celebrating with the other soon-to-be doctors, and the wives are at home doing...whatever it is we all do when left...
View ArticleGrape and Gorgonzola Pizza
Last Friday night T and I had a date with my parents and sister at Zupan's yearly champagne gala. No one knows why we keep getting invited; we don't know anyone else present, and only my father buys...
View ArticleBanana Cranberry Cupcakes with Dark Chocolate Ganache
I love birthdays. I don't understand people who hate to celebrate their birthdays, or who hide the day from well-wishers, misanthropically defying community celebration. After all, unless one has a...
View ArticleButtermilk Biscuits and Portobello Gravy
I first encountered biscuits and gravy at Humps, one of the greasy "family dining" restaurants my mom loves to stop at on road trips to the Oregon coast. Oregon greasy spoons are like retro Mystery...
View ArticleSomething to Blog About: Brown Butter Cocoa Brownies
I have a growing collection of unfinished blog posts and random pictures of recipes in mid-process, but nothing that I've felt like publishing. I've been busy with work and the holidays and shows, and...
View ArticleFarro & Greens Casserole
I got the idea for this dish from Heidi at 101 Cookbooks, who has posted several lovely farro dishes, including a baked farro risotto. Her recipe calls for uncooked farro which is slowly baked until al...
View ArticleTomato Orange Soup
While the rest of the country gets snow and tornadoes and mysterious earthquakes (not that the latter two are remotely enticing), Oregon gets rain. Full weeks of pouring rain that wails from the sky...
View ArticleWhat to do with Education
I was planning to write an entry titled, "What to do with a big pot of roasted buckwheat," because that's my current culinary dilemma, but Oregon's educational crisis (plus the mayhem in Wisconsin,...
View ArticlePinky Finger Food
Well, the arthritis has struck again! Almost two years to the date of the last (and first) flare-up, my little left pinky finger is red, itchy and swollen, and I'm back on the elimination diet of...
View ArticleCharlotte, NC
We just returned home from a whirlwind trip to Charlotte, North Carolina for my little cousin's bat mitzvah. It was Tom's first bat mitzvah, and elaborate Jewish event, and I was as excited to show him...
View ArticleHumble Pie
My husband doesn't really like dessert. The first time I made dinner for him, aside from extracting a promise from my roommate Justin to retire to his room very early in the evening, I baked almond...
View Articlethe girl next door
We have a new neighbor.She's like chartreuse molasses, or something else similarly vibrant and spaced out; maybe she's a neon flower through the haze in an opium den. She came to the door in black...
View ArticleFudgesicles, Jessica-style
It's happening.The rainy hours are growing fewer and the blue skyed moments are beckoning us outdoors to sit in puddles of sunshine. My brandywine and roma tomatoes are reaching upwards, and the yellow...
View ArticleJapanese Turnips
Before you navigate away, because the word "turnip" is not only boring but sounds like something your grandparents were forced to eat as children, know that I am discussing Japanese turnips. And unlike...
View ArticleStem Pickles, of the Swiss Chard Variety (Part 1)
Leafing through one of my cooking magazines the other day, I came across (and have since been unable to find!) a blurb about a bartender or chef who turns swiss chard stems into refrigerator pickles....
View ArticleThe Pickles at the End of the Garden
Today is one of my favorite kinds of days (the others involving tropical beaches, wineries, rainstorms, fireplaces and movie theatres, though not all at once). It's the last day of a long weekend...
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