The First Pesto of the Year!

It does sound a bit early for pesto, at least, when we are talking about Southeastern Ohio, and I just planted my big self-watering planter filled with pesto plants on Saturday. However, my CSA farmers are clever; they have several greenhouses, one with hot water pipes running under the beds, so they started some genovese […]

Coming Home To Eat: Cooking For Myself and My Family

As most readers are aware, we were away for most of last week, visiting Washington DC. We went primarily to view the exhibition of the works of Hokusai at the Sackler Gallery at the Smithsonian, but we also ended up wandering around to many of the other museums, including the new Museum of the American […]

IMBB 24: Made It In 30 Minutes

When the Too Many Chefs threw down the gauntlet for this month’s IMBB, I couldn’t help but take up the challenge. Cook a meal, with as much of it being from scratch as possible, within thirty minutes, a la Rachael Ray. One of the charges book reviewers often level at Ray’s cookbooks is that they […]

Soybean Pastes: A Primer

Since I wrote the primer on soy sauces, I thought I should probably talk a little about the different kinds of fermented soybean pastes there are in Asian cookery, too. They are nearly as important as flavor enhancers as soy sauce, and the variation in flavor, color and texture in these sauces and pastes is […]

Navajo Fry Bread

Some say that fry bread came from the time when about 8,000 of the Navajo people were imprisoned at Fort Summer, New Mexico during the nineteenth century. It is said that the Navajos were just given wheat flour and lard to eat–two commodities that were quite foreign to their bean and corn-based diets. Others say […]

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