An offhanded remark leads me down the rabbit hole in search of the mysterious – yet ubiquitous – mallow plant. Who knew how important this weed was to the Eastern Mediterranean?
How-To (DIY stuff)
If you live in a warm-winter climate, now is the time to take care of those “weeds” in your lawn by pulling them up — and eating them. Many common lawn weeds are excellent in salads and as a potherb.
Making pasta at home is a soothing process I find utterly absorbing: knead, roll, cut, fill, shape. Pasta-making has become a journey for me, with endless combinations of flours and ingredients.
Preserved lemons are not just the province of Morocco. Methods of preserving or pickling lemons exist wherever they are grown, including 19th century America.
One of the first questions I had as I began researching acorns years ago was what do other groups do with them? The literature is dominated by roughly hewn recipes from either various American Indian groups or hippies. Neither, quite frankly, are recipes I am overly jazzed about. Oaks live all over the world, from Asia
Caviar has always had a hold on me. It is a mysterious ingredient, almost otherworldy; the individual eggs look like jewels from an alien planet. Caviar tastes briny and vaguely floral, and the textural surprise of the pop in your mouth has led more than one writer to liken it to Pop Rocks for adults. I’ve
Not much about cooking excites me more than experimenting with a new ingredient. I get especially jazzed when that ingredient is not only new to me, but new to the rest of the culinary world as well. It’s a rush, that feeling — real or imagined — that I am adding something new to our collective knowledge of
Year after year in my new home here in Northern California, I feel myself sinking down roots and developing new traditions. One of them is curing my own olives, which begins for me in early October. On some crisp autumn Saturday, I will head out into one of the many public parks near my home