I was introduced to this dish by my friend Kristen years ago when she created it as a special for the deli.  She made it with peanut butter, served it room temperature and it was a favorite of the clientele. Dan Dan Mien, or ‘peddler’s noodles’, of course has many renditions and adaptations from its origins in the Sichuan region of China.  Sometimes it’s noodles in a hot spicy broth like a soup and sometimes it’s made with a tahini or peanut butter paste and

  It’s been grey and drizzly for days…a perfect time for comfort food.   We made Sauerbraten for the Edible Alien Theatre’s Faeries: Autumn Feast many years ago, it was ideal for a chilly fall eve.  This (artfully) fuzzy frame is captured from a video shot in dim lighting from the Faeries Feast.  Note the visitor in the front, investigating the dinner fare. Check out this LINK to a slideshow of the evening (all in artfully blurry video frames) with music by Joajoby from

  Apple Cider Syrup was the first recipe posted on this site and it seemed like time to give it another round.   Last weekend I was one of the guest demo chefs for the local foods extravaganza “FEAST” in Rochester, Minnesota and the obvious item for me to demonstrate was cider syrup.  I’m only 1/4 extrovert so I had to really charge my ‘people’ side battery and fortunately all went well.  The most amazing part of the weekend was meeting and discovering more

  Is this not one of the most beautiful of Maple Syrup images?  Crystalline and glittery, maybe I could wear it as a necklace.  Bees would like me.  This crystal sat around for many weeks waiting for me to take a photo and it remained patiently sparkly.     As fall is quickly slipping away here is another beautiful image (above) from our friend David Cavagnaro of Pepperfield Project.  By now their squash would all be safely tucked away in cool storage areas

  Definitely one of the Star Trek outer space variety of vegetables. Tiny cabbage-like heads on stalks, these at the Farmers Market have had their giant leaves removed.  Usually Brussel sprouts are harvested after a frost which sweetens these cruciferous buddies.  Years when I have grown them I left them in the garden well into December and the snowy season, then would stomp out into the drifts to harvest the adorable little aliens for the holiday meals.     I made this dish for a wedding dinner

  I cannot stop eating this soup.  It’s brothy, spicy, and loaded with all the good things. I suppose I have to include a disclaimer about the name so I’m not practicing medicine without a license …but you’ll want to be stocked with ingredients as the cold winds of November blow in, especially for anyone north of the 40 degrees latitude.  Just sayin’.  Boil those chicken bones and freeze the stock, you’ll be glad you did.  They’ve been doing studies to determine what

  There is something about the slow cook that sweetens everyone.  Roasted garlic becomes less sharp, deeper, sweeter, and in some ways more powerful of a flavor in dishes— a more enduring flavor.   Roasting is also a way you can preserve garlic to extend its life.  Maybe you grew some or scored an awesome deal on a pile of garlic from your Farmer’s Market but you’re not sure if it will keep long enough to use it—roasting and freezing is a great way

    If I called this ice cream you wouldn’t even want to try it because you don’t have an ice cream maker or churn.  It’s too thick to be called a smoothie.  Whatever the name might be, here it is and it’s tasty as-is or could be amended with your favorite additions like cocoa powder, cardamom, clove, ginger, lemon, other frozen fruit, or the countless smoothie options.     My friend gave me a bunch of organic bananas that were on the

  Za’atar is a delicious and versatile condiment originating in the fertile crescent of the Middle East.  It generally is made from oregano, sesame seeds and salt, and variations may include other herbs like sumac, savory, cumin, coriander, fennel or caraway.  Like so many regional condiments or sauces, families would have their own versions and protect these inherited recipes.   I love the tanginess of sumac so I definitely wanted a version with this dark red ‘berry’. The furry berries on the right are from bushes growing

  Picadillo is a traditional Spanish and Latin American dish that one could call a ‘hash’.  Ground meat, olives, dried fruit, and veggies sautéed together and served with rice or in tacos.  How handy is that?  A way to use your regional ingredients in a delicious one-dish wonder with rice, or as a filling for tacos or savory pastry empanadas.  The word Picadillo comes from the Spanish word ‘picar’ which can mean to grind, chop, sting or peck.   Though the hash is generally made with meat