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Of Dead Heroes and Roast Chickens
Judy Rodgers died Monday. Unless you are a chef, or a follower of the food world, or live in San Francisco, this probably means nothing to you. Why should it? People die every day. If we mourned for...
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Spring Pea Soup with Coconut Milk
I love early spring as a gardener, but I hate it as a chef. All the delicate flavors of spring we look forward to – the asparagus and rhubarb and tender greens – those crops tend to be ready for...
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Thai Red Curry Cabbage Salad
A few months ago I planted a half-bed of Farao cabbage, a new-to-me variety that has become my official favorite fresh eating cabbage. This pointy-headed cabbage has performed wonderfully for me on...
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How To Make Corned Beef Brisket At Home
Just in time for St. Patrick’s Day, it’s time for another giant cured meat tutorial. Our cured meat of focus? Why, corned beef brisket, or course! As you certainly know, there is no corn in corned...
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How to Harvest and Cook Kale Florets
Ok, here’s the deal. Kale, collards, broccoli, brussels sprouts, cauliflower, cabbage, turnip, kohlrabi – all these amazing, diverse plants have been bred from the same wild cabbage ancestor. Kohlrabi...
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Rhubarb Ginger Coffee Cake with Crumb Topping
Rhubarb does coffee cake beautifully. The problem with rhubarb is, it’s sour. The problem with coffee cake is, it’s often cloyingly sweet. Together, they are a match made in heaven. This particular...
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Rhubarb Honey Shrub (A Sweet Tart Drinking Vinegar)
I’m on a rhubarb kick right now. Latest rhubarb concoction: the sweet-tart syrup known as shrub. A shrub – also called a drinking vinegar – is made of vinegar, sugar, and fruit. The shrub is a very old...
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