April 25th, 2010 | by Jen | published in All, Carrots, Garlic, Honorable Herbs, Meats and Sausages, Most Popular, Onion, Parsley, Succulent Spices
I daydream a lot about cooking during the week, especially when I’m on the train. Its rhythmic click-clack, the morning fog, and a warm cup of coffee are just the right combination for daydreaming about things I want to cook. During the week not so many of those dreams become reality, but during the weekend […]
February 22nd, 2010 | by Jen | published in All, Fantastic Fruits, Garlic, Honorable Herbs, Orange, Succulent Spices, Thyme, Weekend Projects
Here it is, the end of Dungeness crab season and I am *finally* getting around to posting this delicious roasted crab recipe… don’t walk… RUN to get the last…
November 22nd, 2009 | by Jen | published in All, Around the World, Cilantro / Coriander, Garlic, Ginger, Honorable Herbs, Nuanced Nuts, Squash, Succulent Spices, Veritable Vegetables, Weekend Projects
I am back! Back to cooking, back to blogging, back to the USA, back to San Francisco! Steven and I returned from our 10 month German adventure…
October 25th, 2009 | by Jen | published in All, Beets, Carrots, Garlic, Onion, Potatoes, Veritable Vegetables
Moving across town is hard enough, but a move across the Atlantic kicks the difficulty up to a whole other level. One of the big challenges lies in the fact that after I pack my things in boxes, I won’t see any of it for approximately 8 weeks — the length of time it takes […]
October 4th, 2009 | by Jen | published in All, Around the World, Garlic, Nuanced Nuts, Onion, Succulent Spices, Summer Squash & Zucchini, Veritable Vegetables, Weekend Projects
There is a serious lack of Mexican food here in Hannover, Germany. Not just good Mexican food (like the lack of good sushi), but simply a lack of Mexican food in general. After 10 months…
April 20th, 2009 | by Jen | published in All, Around the World, Garlic, Most Popular, Veritable Vegetables, Weeknight Recipes
Besides the expected potatoes and cabbage, green garlic is one item that I have been coming across with great frequency here in Germany. I rarely remember seeing it back in California…
April 15th, 2009 | by Jen | published in All, DIY Food Projects, Fennel, Garlic, Honorable Herbs, Meats and Sausages, Sausages, Meats, Succulent Spices, Thyme, Tomatoes, Veritable Vegetables
Sometimes you find an ingredient that just inspires you. Usually for me it’s not something that’s exotic or expensive, but rather something that is of such high quality or is so fresh…
February 24th, 2009 | by Jen | published in All, Garlic, Onion, Succulent Spices, Tomatoes, Veritable Vegetables, Weeknight Recipes
Let’s face it — fresh tomatoes you buy in the grocery store during the wintertime are awful. They’re usually shipped in from factory farms in far off lands, and more often than not have a mushy…
September 16th, 2008 | by Jen | published in All, DIY Food Projects, Fantastic Fruits, Garlic, Honorable Herbs, Meats and Sausages, Most Popular, Orange, Sausages, Meats, Succulent Spices, Thyme, Weekend Projects
A while back, I got the idea in my head that I wanted to make my own sausage. Why? first and foremost, I love good sausage; secondly, I’m *very* picky about my sausage — it needs to be high quality…
June 12th, 2008 | by Jen | published in All, DIY Food Projects, Farming, Gardening, & Food Preservation, Garlic, Ginger, Honorable Herbs, Most Popular, Peppers (Spicy & Sweet), Preserves and Pickles, Succulent Spices, Veritable Vegetables
Pickles, pickles, pickles of every kind… that’s how the last few months have been going — pickled kohlrabi, pickled lemons, pickled cabbage, pickled onions, and now pickled eggs! Pickled peppers, pickled cucumber, and pickled okra…
I daydream a lot about cooking during the week, especially when I’m on the train. Its rhythmic...
Yesterday I inaugurated my new canning equipment -- a huge 12 quart stockpot, a canning funnel, a ma...
I read cookbooks to relax. There is no better way for me to unwind than to read a recipe, imagine t...
I have been craving some serious American food as of late. A week ago I had the overwhelming urge ...
A few weeks ago on the same France trip that introduced me to Feves au Lard Fume, Steven and I met u...
When I try to explain what tempeh is to a person who isn't familiar with it, it never ends up soundi...
I had a quiche epiphany the first time I tasted the quiche from Tartine Bakery in San Francisco. Th...
Besides the expected potatoes and cabbage, green garlic is one item that I have been coming across w...
Hands down, my favorite breakfast is two soft boiled eggs, a touch of butter, a piece or two of good...
The range of culinary emotions I've experienced living here in Germany for the past three months spa...
Long time no see! The recent Modern Beet silence has been due to the fact that I made an internatio...
I can't believe how easy it is to make gravlax. Or let me rephrase that statement -- I can't belie...
I was looking out my apartment window the other day when my gaze came to rest on a tree about fiftee...
Oh. My. God. This is the best pie crust I have ever tasted! So flaky. So moist. And oh the hin...
These past few weeks have been particularly busy and challenging for me. I changed jobs, spent two ...
Wilkommen nach Deutschland! Ok, full-disclosure time: I haven't yet made this myself, but I watche...
A while back, I got the idea in my head that I wanted to make my own sausage. Why? first and forem...
I was walking back from lunch the other day with my coworker Fritz, and he (very) jokingly proclaime...
Perhaps you would have chuckled if you saw me leaping into the air, grabbing at bunches of elderberr...
The annual zucchini proliferation is upon us! Last week alone I was given six large zucchini, which...