Appalachian Pasta Primavara

Spring is finally in full swing, with sunny days, cool nights and the warming earth is sending forth shoots, leaves and flowers to be enjoyed by all who long for fresh green vegetables after a winter of potatoes, turnips, squash, and frozen and canned veggies.
This recipe came out of what was in my refrigerator. […]

Hunkar Begendi: A Turkish Classic Fit For An Empress

Most people consider stews to be humble affairs, meant for homey dinners wit family, but this Turkish dish of lamb stewed with garlic, onions, tomatoes and herbs, then topped with a roasted eggplant and cheese-enriched bechamel sauce is special enough to be served in at state dinners of the Ottoman Empire.
In fact, it is […]

Why Does So Much Food Waste Happen in Restaurants?

In this, my final post in the series on the topic of reducing food waste in restaurant kitchens, I want to examine why there is so much waste of food in American restaurants today, and ways that consumers can help reduce this waste.
There are a lot of reasons behind the colossal waste of food […]

Sauerkraut Braised in Beer: An Early Spring Delight

Yes, sauerkraut is a spring vegetable.
Yes, it is made in the autumn, and eaten all winter, but the last of it is also eaten in the early spring, before the emergence of the first spring greens, asparagus and peas.
Well, it is eaten in the spring if you made enough of it to get […]

Weekend Kat Blogging: Artistic Kittens (With a Side Note About Henna)

Kat’s most favorite pastime these days, other than listening to, jamming to, dancing to, and singing to music, is drawing with crayons. She loves her colors, and the crayons are almost always scattered over the floor where she can get to them.
As you can see, she has another artistic kitten interested in crayons–Delia. Cordelia […]