Indo-Persian Cherry Kofta

The sour cherries are in season here in southeastern Ohio, and I am thrilled. Last year, I wrote a long post detailing my childhood obsession with sour cherries; for those who want to hear about how I, as a wee child, defended my own two sour cherry trees tooth and claw from the depradations of […]

Cookout: All-American Style? Or, Not….

I get teased a lot for being unable to make “just plain old food.” Like, my macaroni and cheese is not from a box and it contains caramelized onions, fresh garlic and chipotle en adobo, along with at least three kinds of cheese. And my mashed potatoes contain lots of garlic, boiled and mashed with […]

Leftovers For Breakfast

I love juxtaposing words with opposite connotations. Breakfast is one of the most beloved meals in any culture. Everybody loves breakfast, and waxes poetic about it. Folks declare the staples of breakfast–regardless of culture–to be the ultimates in comfort food. Leftovers, on the other hand, get a bum rap from most people. Fed one too […]

Cinnamon: Sweet or Savory?

Growing up in Applachia, there was one spice, other than pepper, that was in everyone’s cabinet: cinnamon. Specifically, ground cinnamon. It wasn’t until I was a young adult that I saw sticks of cinnamon, which is the bark of either the cinnamon or cassia tree, which are peeled up and allowed to dry into curled […]

Local Spring Flavors Dance Together in a Global Fusion

There are few flavors more evocative of spring than asparagus, lamb, green garilc and mint. And, as it so happens, they are also extremely local flavors as well; all over the farmer’s market on Saturday, there were bundles of asparagus, ranging from thumb-thick spears to dainties thinner than a pencil. Lamb, too, is a traditional […]

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