photo by David Cavagnaro Squash, potatoes, onions, coconut milk, herbs, chili and curry paste…that’s what I had so we’ll see where this goes.  It could be good.  This dish was an experiment on a chilly afternoon and though it probably dips into the ‘vague recipe’ territory, I think you can handle it.   A Gratin generally consists of root or firm vegetables with cream baked in a a shallow dish with a browned topping of breadcrumbs and/or cheese, or perhaps lately it’s morphing into just ‘something baked in a

  This is a full-flavored simple soup for a fall day, and especially great for the dreary chill that arrives in this part of the northern hemisphere as we shift into late October.  And it’s orange.  That should cheer up nearly anyone.     I roasted and froze corn in August and was happy to use it up in this soup.  Fresh corn would work well too—it might not have the roasty flavor but it would make a smoother puree than the

  Once in a while during my occasional extrovert phases I would love my hair to be this color of deep, rich, delicious, Carmine red.  I looked up the many shades of red to find the best name for this particular color of paprika and Carmine from the aluminium salt of carminic acid was the closest match.  This photo is of the sauce before the sour cream is added which gives it a lighter hue, then it becomes more like a Carnelian Red or Venetian Red.   You can also dye eggs

  We recently spent a number of days at the Solarium Hostel in Ft. Collins, Colorado.  A tropical indoor commons, large shared kitchen, yoga in the basement, a stream and bike path in their back yard…this was a great place to hang out and meet people from around the world while making your breakfast before touring the breweries, eating at the pay-what-you-can FoCo Cafe, or heading to the mountains.  They even have adorable bikes you can rent for touring this

  A colorful and tasty salad for your dinner, yes, but first I need to show you a large grey cat.               I’m thinking of making a t-shirt or a poster of these paws, they’re perfect.   Scott and I were devoted dog lovers and this big dork of a cat showed us there could be another way, transformed our hearts.  Scott’s collies rescued a starving wisp of a kitten fourteen years ago and

  These little veggies were served at the Seed Savers Conference dinner and have now been in my refrigerator for over two weeks….and they still look and taste fantastic!  Once again I set myself up for the situation where I didn’t know exactly what I would be making (I kept the menu rather vague listing a ‘Carrot Vegetable Salad with Toasted Cumin”) but I knew it would involve lots of local vegetables and a light vinegar dressing, so I started

  Another salad from Pascale Beale who I had the pleasure of meeting and experiencing her cooking class last fall.  This seemed like a good salad for the season as plums are beginning to roll in and at least some greens are holding their own.  Plums are one of my favorite fruits—their balance of toothsome tartness make them perfect for both sweet and savory moments.     From her beautiful book…   I used organic black plums in this version

  All rice is not equal.   I have had creamy rice before, but this was another branch in the tree of amazing grains. People from Anson Mills in South Carolina were at the Seed Savers Exchange Annual Conference last weekend, and beforehand they offered to mail me their Carolina Gold Rice Grits if I would use it in the conference’s Saturday evening meal.  They sent ‘middlins’, or rice grits, which cook up in a similar manner to a creamy arborio rice.

  Last weekend we ventured up to the old haunts of Minneapolis to help my dear friend Julie JAO with an evening of speed painting performance in her studio.  Some of you may have seen her speed painting the signature stick figures but now she’s moved onto Celtic creatures….not exactly a simple choice for painting with abandon. These are a few from the evening, soon I can give you links to the live videos so you can watch them being born

    It’s true, there was a similar post last year about lemongrass pork patties, but when something tastes this good it’s okay to do variations on a theme. I made these buddies small for a tapas-style potluck, but you could make them larger for full servings or into little balls served on skewers.  The small ones were handy for post-meal snacking, tasty even when they were cold.   Outdoor dinners, they might be the best part about summer.  Serve