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 […]
November 28th, 2008 | by Jen | published in All, DIY Food Projects, Farming, Gardening, & Food Preservation, Honorable Herbs, Meats and Sausages, Parsley, Sausages, Meats, Veritable Vegetables, Weekend Projects
Somehow I ended up with a large turkey carcass in my refrigerator at the close of yesterday evening. Funny, since Thanksgiving was not at my house, and I was not in charge of cooking the turkey…
August 6th, 2008 | by Jen | published in All, Honorable Herbs, Lettuce, Most Popular, Parsley, Veritable Vegetables, Weeknight Recipes
I’m not sure this qualifies as a recipe, but it was such a lovely combination that I wanted to share! This salad is beautifully and unabashedly green, and definitely sings of summer. What’s not to like?
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...