What I love about a simple pot roast is that you can usually pick up all the ingredients at your local farmers market. It’s a meal that most of the community has contributed to. Our pot roast features meat from our ranching friends Tim and Keely Jefferies, vegetables from our farm and neighboring farms, and…
Eating Close to Home: A Farmer-Cook’s Advice for Eating Locally, Wherever You Are
In September 2018, Andrea Bemis embarked on a life-changing journey—one that brought her closer than ever to home. Bemis, an organic farmer, food blogger (DishingUpTheDirt.com), and cookbook author living in north central Oregon, had an epiphany earlier that year, while grabbing a can of coconut milk from her pantry: Despite a decade of farming and…
Korean Bone Broth to Soothe the Soul
It’s 3 a.m. on a December’s night in 1997, and I’m sitting in Gammeeok, a cozy restaurant on 32nd Street, Koreatown in New York City. Despite the hour, the restaurant is buzzing, full of late-night revelers wanting a bit of sustenance after a long night of drinking. It’s bitterly cold outside, and I’m tucked into…
Seolleongtang (Korean Beef Bone Soup)
A proper seolleongtang requires boiling beef bones for at least 10 hours, with constant babysitting to skim impurities, add water, and maintain the right heat. Still, it’s a worthy endeavor, as you can make a big batch to freeze and enjoy time and time again. I was eager to use Mr. Choi’s winning formula of…
Thick-Cut Marmalade
This recipe is the result of tweaking and adapting from many recipes over the years. In this version, I cut my peels rather thickly, as I like the pungent orange flavor. If you prefer a milder, sweeter flavor and softer texture, cut the peels very finely. Seville oranges are the best ones for marmalade as…
For Colorful Winter Cooking, Mix and Match Your Roots
I was on the hunt for the Winter Pebbles, an assortment of turnips, potatoes, carrots, beets, parsnip, and winter radishes that some enterprising farmers at the market sell as a mix. They look like a basket of gleaming jewels. They remind me of Fruity Pebbles, the breakfast of Flintstones. Storage crops are typically harvested in…
Egg Drop Soup, Simple and Satisfying
Egg drop soup, or dan hua tang—literally “egg flower soup”—is a Chinese home cooking staple. It’s simple, quick, and comforting, especially as the weather turns colder. The “flower” refers to the soup’s characteristic soft, wispy ribbons of egg, formed by slowly pouring in beaten eggs near the end of the cooking process. They add color…
Sheet Pan Comfort: A One-Pan Chicken Dinner
How do you define comfort food? For me, it’s a meal or dish that is easy to make and undemanding, yet deeply flavorful and homey, as though it has been tended to for hours to reap delicious results. Sheet pan recipes often fall into this category. A sheet pan dish is simply that—a complete meal…
Wine Talk: The Cork Problem
You may recall the issue of so-called cork taint that ravaged the wine industry not so long ago. Many natural corks were infected with a compound called TCA (short for trichloroanisole, which forms through interactions between plant phenols, chlorine, and mold). TCA was a huge problem until recently, spoiling many bottles of wine, including some…
How to Make Fruit and Veggie Wash
Dear Mary: What is the best way to wash fresh fruits and vegetables to assure they are safe and clean? —Sherry Dear Sherry: While it’s tempting to eat fresh produce straight out of the grocery bag, I don’t think that’s a good idea. Commercial produce sanitation may be up to speed with excellent guidelines and…
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