POP-CHINK! That’s the sound the pyrex pie dish made when it exploded all over my dinner. Though I lost my dinner, I did learn a valuable lesson about pyrex baking dishes — they are sensitive to heat differentials!
Garlic
Glass Encrusted Pork Chops
May 13th, 2008 | by Jen | published in All, Garlic, Meats and Sausages, Most Popular, Succulent Spices
Slivered Dandelion Greens with Chorizo
April 14th, 2008 | by Jen | published in All, Dandelion Greens, Garlic, Onion, Succulent Spices, Veritable Vegetables, Weeknight Recipes
Whether foraged from the backyard or purchased at the farmer’s market, dandelion greens occupy a special place in my heart during the spring. Their bitter bite enlivens my palate and makes sweetness even sweeter…
Chard Stem Gratin
February 19th, 2008 | by Jen | published in All, Chard, Cheese, Delectable Dairy, Food Politics and Issues, Garlic, Honorable Herbs, Most Popular, Parsley, Succulent Spices, Tomatoes, Veritable Vegetables, Weeknight Recipes
Chard stems!? In a recipe?! Grimace. What?! Huh?! Chard stems were something that always went straight from the cutting board to the garbage can until I came across this preparation method in Alice Water’s…
Wilted Dandelion Greens with Garlic and Pecans
February 11th, 2008 | by Jen | published in All, Dandelion Greens, Garlic, Nuanced Nuts, Pecans, Shallots, Succulent Spices, Veritable Vegetables, Weeknight Recipes
A new twist on an old saying — one woman’s weed is another woman’s dinner. It’s true, I really enjoy eating a few plants that are typically thought of as weeds — dandelion greens, sorrel, purslane…
