Local (And Slow) All the Way: Rabbit And Horticultural Bean Stew

Every ingredient to this particular dish was local: the beans, the onions, garlic, carrots, celery, leeks, mushrooms, rosemary, thyme, sage and oh, yeah, the rabbit. Oh, wait a minute: the white wine isn’t from Athens, but it is from Ohio, and the salt–well, it is from the ocean, which is not local to Ohio. At […]

Meatless Monday: Summer Vegetables+Pasta+Pesto=Dinner

I know that I have written a lot about pesto recently. Long-time readers should know that I will put it on almost any vegetable. Which, as far as I am concerned, makes pesto a most versatile kitchen ally when you are striving to eat more vegetarian meals. Basically, the versatility of pesto as a sauce […]

Summer Berry Crisp

This recipe is not an original; I adapted it from a recipe I found on All Recipes a while back and have meant to make it ever since. But, until last weekend, when I was presented with a stellar combination of summer fruits–the last of the summer’s blueberries, fresh wild blackberries, both golden and red […]

Teaching and Learning in the Kitchen

Children learn best by doing. They follow our example in all things, as I remember well from my own childhood. I have no doubt in my mind that the reason I am a chef today is because I grew up in a family of great cooks, all of whom had no qualms about spending hours […]

Meatless Monday: Kale and Fingerling Potato Hash

This is a super-simple dish which you could serve with say grilled or broiled stuffed tomatoes or summer squash topped with a bit of grated cheese. Or, really, for a light lunch, you could have it alone. You can also add sliced shiitake or regular button mushrooms to this to give even more oomph to […]

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