i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
There’s a Greek restaurant near me that makes an absolutely delectable charcoal octopus, tender and grilled to perfection. They usually serve it with a side of vegetables and some lemon potatoes. I don’t always finish the lemon potatoes, so rather than letting it go to …
While it isn’t a true perennial, rather, biennial (meaning it dies after the second year when it flowers), parsley (Petroselinum crispum) is a staple in my food forest. I actually never really used it in my cooking until a few years ago, when I started …
My sister (follow her on IG @cibopathy) came over today to help make sense of the boletes popping up on my front lawn. We decided to do a ravioli because she was classically trained in Italian cooking and could teach me how to make pasta …
My local butcher usually has frozen cut beef bones in their freezer section. At about $3 for 5lbs of it, I couldn’t help but pick some up. The trick to making ultra decadent roasted bone marrow is to not allow the fat to be rendered …
Once my onion chives are out, I know spring is right around the corner. A wonderful substitute for scallions, onion chives are a staple in my kitchen. They’re often the first to appear after winter, and the last to leave after fall. Allium schoenoprasum, common …
While shiso is mostly known as an Asian herb, it has many delicious fusion applications as well. It’s fruity, minty, citrus tones making a great accompaniment to this burrata salad! Serve with toast points and a nice, finishing olive oil for a slightly different but …
One of the plants I was super excited to get my hands on this year was Crocus Cartwrightianus, otherwise known as Cartwright’s crocus or wild saffron. It’s widely accepted as the wild ancestor of our modern saffron, before it mutated into the sterile triploid form …
I brought my pot of shiso indoors before the first below freezing temperatures to see if I could extend the growing season for just a bit. I had transplanted a few of each variety that had self sowed in my garden into a pot for …
This recipe is always a hit as a side dish during any event or party–it’s tasty in its fresh simplicity. It uses copious amounts of mint (spearmint or peppermint), which is just as well because they can get invasive if not controlled. I usually make …
