Gratin de pommes de terre provencal (Provencal-style Potato Gratin) and...
Through our CSA we unsurprisingly, for this time of year, have a fair number of potatoes. Last weekend my mother-in-law (being 100% Irish-American) helped us make a dent in them with buttermilk mashed...
View ArticleSardine and Fennel Pasta
This post was originally published on Honest Cooking. I know this is going to be a hard sell, but bear with me. Might I suggest, the next time you are in the store, not to breeze by the canned...
View ArticleZucchini Pancakes with Dill
I have suffered my share of unsuccessful attempts at zucchini pancakes, and it all comes down to this: inadequate (and in one case, nonexistent) draining of the shredded zucchini. But what a...
View ArticleCelery Anchovy Salad
Celery is a bit of a hard sell–at least when it’s supposed to be the star ingredient. It’s easy to use a bit here and there minced into a stew or soup, but it tends to languish on the crudite platter...
View ArticlePear Jam
Did you know you can make jam from pears and apples? It’s not a scientifically-based belief, but up until recently I thought that you could only make jam out of berries or fruits that were at a...
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Gratin de pommes de terre provencal (Provencal-style Potato Gratin) and...
Through our CSA we unsurprisingly, for this time of year, have a fair number of potatoes. Last weekend my mother-in-law (being 100% Irish-American) helped us make a dent in them with buttermilk mashed...
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