From my cookbook Weeknight/Weekend, this penne alla vodka, or penne with vodka sauce, is one of those no-food-in-the-house dinners that I make over and over again. Aside from the fresh basil – and even that grows abundantly on my patio during the summer – every ingredient for this dish is always on hand in my kitchen….
Autumnal Figs in Port Wine Can Be Eaten Several Ways
Figs have two distinct seasons. The first season is in early June. The second season is in the autumn when they are plentiful. There are many varieties, but the most common are the Black Mission, Brown Turkey and Green Kadota. Today, most figs are grown in California because of the weather. All these varieties are wonderful served raw…
New Restaurant Fees Showing up on the Bill
Times are tough. Inflation is at a 40-year high. Restaurants continue to face budget-busting challenges from the pandemic and labor crisis. But that’s not all. As I write this sentence, food prices have increased by 18%, a number that may be even higher as you read. Here’s the weird thing. You may look at the…
A Few Minutes of Nighttime Prep Makes a Delicious, Healthy Breakfast the Next Day
It takes just a few minutes in the evening to mix rolled oats and almond milk and you have a head start on a healthy breakfast the following morning. In the morning, top the oatmeal with fresh fruit and toasted nuts. Make up to four jars at once to keep in the fridge for quick…
Pumpkin Tacos With Chorizo and Chipotle
There’s just one food on our mind these days — pumpkin. Whether it’s pumpkin pie or a pumpkin spice latte, it’s officially squash season. But pumpkin isn’t just limited to amazing desserts. You can use this seasonal ingredient for savory entrees, too. And this pumpkin and chorizo taco is just what you need to bring out the fall vibes….
Creamy Poblano Pepper Pasta
By Gretchen McKay From Pittsburgh Post-Gazette Except for some cherry tomatoes and a few zucchini, my garden was a bust this summer. I blame the deer who consider my backyard their personal cafeteria, and a fat groundhog who lives under my garden shed. But I did manage to harvest a handful of bright and shiny…
Sheet Pan Chicken Fajitas
One pan meals are the best–this Pesto Chicken is another sheet-pan favorite. The preparation couldn’t be easier, and clean-up is a breeze! These Sheet Pan Chicken Fajitas are one of those meals that create peace at our dinner table, with kids eating their entire meal happily and hungrily. I love that I can prepare the entire meal ahead…
Make Your Own Pasta Sauce With an Unexpected Ingredient: Egg Yolks
The egg yolks in this dish create a velvety sauce that coats each and every piece of pasta. Heat from the pasta cooks the yolks so that they’re safe to eat, but you need to warm them up slowly or else they’ll curdle and turn into scrambled eggs. How to do it? Add hot pasta…
How to Make Wild Yeast Water Bread
There’s a kind of magic to bread baking. The simplest of ingredients—grain and water—come together to form a stodgy but pliant dough, which, with the help of an invisible-to-us force that we now know to be yeast, rises and bakes into crusty loaves with an airy, delicate crumb. While some modern nutritionists and wellness influencers…
Man Grew and Foraged 100% of His Food for an Entire Year
It’s the dream of millions of people: complete self sufficiency, growing all of their own food and never having to take a trip to the grocery store. (Video courtesy of Rob Greenfield) …
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