Kiss, Kiss, Bang, Bang: Spaghetti with Ramps, Green Garlic and Goat Feta

I bet you are wondering why I called this recipe “Kiss, Kiss, Bang Bang,” right?
Well, it has nothing to do with either James Bond, the movie with Robert Downey Jr. or the Torchwood episode of the same name.
It has to do with the nature of the recipe I am presenting.
This pasta sauce is […]

Enchanted Forest Pasta: It’s Local And Seasonal

Today was a gorgeous spring day: the sun was bright, the sky was a perfect robin’s-egg blue, and flowers bloomed, filling the birdsong-laden air with fragrance.
Zak’s favorite tree is blooming, the tree that always says “springtime” to him–the redbud.
A native to the eastern US, particularly the Appalachian mountain regions, the redbud is a […]

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. […]

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 […]

Another Use For Caramelized Onions: Heather’s Pasta With Mushrooms and Peas

Deeply caramelized onions are not just good for Indian food: in my opinion, they improve nearly any recipe from any cuisine. I used to use browned onions as the basis for a sauce/gravy for meatloaf with Jamaican jerk spices that I made for my Pakistani personal chef clients, and they loed the sweetness and savor […]