The Garden

Carrot Pickles, without Vinegar

May 20th, 2012 | By | Category: pickles, Recipe, The Garden

If you’ve ever had one of those amazing dill pickles, right from the crock, you’ve had a lacto-fermented pickle. Guess what? The process works great with carrots, too.



Pickled Artichokes

Apr 18th, 2012 | By | Category: pickles, Recipe, The Garden

We’re in high season for artichokes, and when life gives you too many artichokes – especially the baby ones – this is how you preserve them for the summer.



Sorrel Soup, French Style

Apr 4th, 2012 | By | Category: French, Recipe, The Garden

I’ve grown sorrel in my backyard for years. How is it I never made sorrel soup? Time to rectify that.



A Gift from the Garden

Dec 16th, 2011 | By | Category: Greek, Recipe, The Garden

It’s not often I write about my garden anymore; it’s gone as feral as I have. But every now and again, it gives me a gift. Like these beautiful white beans.



Pickled Cauliflower

Oct 31st, 2011 | By | Category: Italian, pickles, Recipe, The Garden

When I was growing up, I thought “antipasti” specifically meant pickled cauliflower, carrots and onions. Well, I’ve recreated the recipe for Italian-style pickled cauliflower here.



How to Make Verjus

Aug 2nd, 2011 | By | Category: Berries and Fruits, Cooking Basics, Foraging, French, Recipe, The Garden, Wine

Verjus, or verjuice, is the juice of unripe grapes. It is a classic French alternative to vinegar, and it is pretty easy to make. Here’s how.



What to Do with All that Zucchini

Jul 12th, 2011 | By | Category: Cooking Basics, Italian, Recipe, The Garden

This is my favorite way to use a surfeit of zucchini: It’s an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint.



Oyster! Oyster! Oyster!

May 13th, 2011 | By | Category: Fish, French, Recipe, The Garden

Sometimes I can’t do justice to my crazy ideas on the first go-round. Sometimes I need to fail a couple times before I nail the dish. I am happy to say I’ve nailed “Oyster, Oyster, Oyster.”



Cardoon Gratin

Mar 25th, 2011 | By | Category: Italian, Recipe, The Garden

If you’ve never eaten a cardoon, think artichoke stalks, which is essentially what they are. Cardoons are a little work to prepare, but baked with Italian cheeses they are lovely.