AWE = Art, Wellbeing and Edibles.
My friend Robin gave me this recipe from the Real Simple magazine—she said that it has repeatedly been her potluck smash hit. I made a couple of little changes, but not much. Hearty yet lightly sweet-and-sour with a hint of cumin, this could do well in summer …
It’s amazing how much trust is involved in cooking for groups of people. Individuals allow a complete stranger to set comestibles before them that will soon become a part of their bodies, ingested and integrated into their cells. How crazy is that? I am humbled by …
Skewered roasted tofu with a peanut sauce is one of my all time favorites for catering, and it’s pretty awesome for eating at home too. When I began this site I wanted to start with some of my crowd-pleaser recipes, dishes that I …
While we were in Michigan’s Upper Peninsula in February we ate lunch at a little place called Steep Creek Cafe (and White Cap Kayak Trips) in the Ironwood and I seem to recall we licked out the bowl that this dip was served in. Having only the …
Despite the occasional April snowstorm our landscape is about to explode into electric GREEN. It’s been patiently waiting and waiting and the time is nigh. Later this week I’ll plant my onion sets for green onions —I keep harvesting the shoots throughout the spring …
This is a little recipe from Food Renegade with a few adaptations. Light but a tad rich, it will be a great one for an evening meal on a hot summer’s day. I used canned coconut milk but if you have access to fresh …
Racing is a curious thing. To the observer it makes no sense at all—people spend loads of money to travel to a location, sleep on floors (or wherever), rise early after not sleeping well, venture out into often uncomfortable conditions, stress and adrenaline courses …
Sunrise at the Sand Point Cabin. . Warmth on a sled. . Corn. Soaked in the mineral lime. Dried. Ground. Mixed with a sweetener and cinnamon. . Atole is generally made from toasted masa (corn hominy flour soaked in lime) …
Half pack—not looking so bad. To make things more interesting, in the wee hours of the morning the day before we left I came down with a stomach/intestinal bug. This made for a very slow day of packing that was not planned to …
Eat Good Luck for your New Year! There was an idyllic snow on Christmas eve, and after walking home from a Norwegian Jule dinner on quiet streets in the falling flakes, we awoke to more snow and a perfect day for a …
Nearly everyone who eats this deep orange treat asks for the recipe, it is yet another dish that will convince even the anti-yam-ites to change sides and join my Orange-Love Camp. The original recipe was from Scott’s family and has seen adaptations along the …
This should probably be labeled “Tart Super-Fruit Chutney” or “Antioxidant Chutney“. Some of these tart fruits are not available right now unless you happen to have frozen them or dried them, but this gets our juices flowing for ways to use this …
It’s a drizzly overcast day with a chilly night coming on, and time for all of the basil to be dug out of the garden and processed. I’ll be up to my elbows in pesto of course, but I’ve been wanting to try herb …
I recently made this dish for a wedding I catered, and as I have been known to do I included something on a menu that I hadn’t exactly done before but it sounded like a good combination of ingredients. Fortunately for everyone this assumption …
It’s time for a little image-tribute to the last days of summer and the radiant color of its bounty. These are two photos from my friend David Cavagnaro of Pepperfield Project. I never tire of looking at his pictures. He photographs using only natural light, …
Tis the season of these fuzzy tart rubies. The cicadas are buzzing, the days are steamy, but the nearly-sharp chill of the early morning gives away that secret I’ve been aching to hear…that fall is knocking at the door. Sumac is often …
If you’re growing cilantro in your garden it probably looks like this right now: a mass of beautiful little flowers and bulbous green seeds. Usually I don’t have time to deal with them and just wait until they dry in the garden then harvest …
Figs and Balsamic Vinegar…a match made in heaven! Rich, Deep Flavors with Sweet and Tangy, together they tango. Balsamic Vinegar Balsamic originates from the word ‘balm’ and years ago this rich caramel liquid was used for medicinal purposes such as curing colds and …
Potato salad you can take to a picnic and not worry about the mayo. I recently made this for an outdoor meal with 340 people. It held up well and tasted even better after it rested for a few hours. Because of the …
YELLOW! With the summer sun blazing every day, it seems like the season of yellow. Preserved lemons, a.k.a. lemon pickles, are known as a North African condiment but they appear in dishes all over the region. The entire lemon is preserved in …