The heat of black radish really stands out in this salad. The watermelon radish is a beautiful fuschia, bound to wow whoever shows up for dinner. You can really use any kinda radish, just pick one. Slicing the ingredients extra thin makes the texture of the salad interesting as you crunch through the layers of flavor. This is excellent on a hot day on a chilled plate. If you freeze tofu before you slice & it becomes porous and perfect for absorbing dressing.Read More
This recipe plays with a bright pink, tart natural powder. It’s visually stunning and adds a nice little bite to the recipe. Hibiscus is a flower. Many traditional cultures make those flowers into a tart tea that tastes somewhat like cranberry. The flowers of the plant are dried and ground into a powder, as it’s used here. If your local market doesn’t sell hibiscus powder but has a pure hibiscus tea, you can grind it to a powder in your coffee maker and use that in the recipe. Sumac is similarly tart though not as brightly colored and you could substitute that in this recipe.Read More
This salad is quick and easy to transport. It’s great candidate for your first outdoor picnic or dinner this spring. White grapefruit is tart, while it’s sibling, red (pink) grapefruit is sweeter. If you can’t find the white ones, just use all pink or red grapefruit.Read More
Feel the coming winter chill? Now's the perfect time to get snuggly with your cheesemonger. Ask for a strong flavored, hard, aged sheeps' cheese such as a pecorino. Celeriac is a nubby, rough-looking root vegetable. The best celeriac comes with its green stems and leaves still attached. It should be hard as a rock and heavy for its size. This recipe is a solid side dish that’s great for a holiday crowd.Read More
This toasty cake makes a great treat for Easter brunch. The batter of buckwheat flour, sour cream, and walnuts make it rich, and the surprising addition of vinegar in the glaze provides a pleasantly tart contrast on your tongue. Grinding the sugar with the walnuts helps the nuts to grind faster and finer. This straightforward recipe is a sure ticket to gluten-free success (even for fair-weather bakers).Read More
Pizzoccheri is a classic dish made with these noodles. It is the king of hearty dishes. Rich, dense pasta coated in melted cheese, a few potatoes to make it extra starchy, and cabbage to keep it interesting. A winter mountain meal if there ever was one. The hearty egg pasta can be rolled by hand with a rolling pin or by machine.Read More
One of the fun things about going gluten-free is that we wind up really interested in investigating the foods we can have. This can lead to bursts of exploration and experimentation, as it did for us with buckwheat. Buckwheat is actually a seed and does not contain wheat at all. Once toasted, it’s called kasha. We love it’s hearty flavor mixed together with a ton of fall vegetables in this satisfying, stew-like soup. The quality of the ingredients, especially the stock, is paramount to the soup’s success. (A nice vegetable stock will make this soup vegetarian as well.) The rind of Parmesan cheese adds a lovely backbone of flavor. It’s a trick we also love to use in a simmering sauce or popped into the middle of a whole-roasted chicken.Read More
Meyer Lemon Cocktail, wild apple journal
This cocktail is great for winter--it’s citrus season! The Meyer lemon is sweeter and more herbal than its common cousin, and can be found in specialty supermarkets. Look for dark yellow fruit that is heavy for its size. The lemon syrup is a great mixer with gin, vodka or prosecco, or spooned over plain yogurt. The cocktail recipe can be made in a martini glass as we have it here, or can be served as a punch or mixed with seltzer and ice for a high ball. You can also make it a day ahead (without the seltzer), and keep it in a pitcher in the fridge until the festivities begin.
- 2 tablespoons finely grated Meyer lemon zest
- 1⁄2 cup cane sugar
- 1⁄2 teaspoon fine sea salt
- 1 cup freshly squeezed Meyer lemon juice
- 1 cup gin
- 1 tablespoon dry curaçao or orange flavored liquer such as triple sec
- 1 whole Meyer lemon for garnishing
- 1 Chill six martini glasses in the freezer. Simmer the zest, sugar, salt, and 1⁄4 cup water together over medium heat, stirring occasionally until the sugar is dissolved, about five minutes. Cool to room temperature, stir in juice and strain.
- 2 Pull a twirl of zest from the whole Meyer lemon with a vegetable peeler. Wipe the inside of each glass with the yellow side of zest, so the each glass gets a little lemon oil on the inside of it. Add gin and curaçao, stir to combine. Shake in a cocktail strainer filled with ice. Shake vigorously until your hand is numb and starts to stick to the shaker. Strain into chilled cocktail glasses.