Savory onion and aged gouda Dutch baby Eating Out Loud and I have riffed on Dutch Babies a couple of times now. This was my…
Twenty-five years ago, when I was first learning to cook, a dear friend gave me the Tassajara Bread Book and the Tassajara Cookbook. I read…
Mostarda of apricot and sweet onion Mostarda di frutta is a most unusual Italian condiment. It is made most famously in Cremona (and is sometimes…
Hatch chiles are a specialty of the Mesilla Valley area of New Mexico, where a huge festival celebrates the annual harvest and roasting season. In…
Potatoes, Chanterelles, Shallots in Red Wine Sauce I’d been ruminating on how I was going to use these heirloom Rose Finn fingerling potatoes from our…
I grew up in Louisville, Kentucky. In the 1970s. Not gonna lie to you. At that time it was pretty much a gastronomic wasteland, except…
This weekend I had the amazing opportunity to tour Pike Place Market with master food photographer Lou Manna, arranged by the Frantic Foodie herself, Keren…
Vegetarian recipe for lasagna filled with thin slices of summer squash and portobello mushrooms. You can serve this to vegetarians and omnivores alike and everyone will be in heaven.
Cucumber-Radish Raita Raita is a simple yogurt-based sauce that can be served with almost any Indian meal. It makes a cooling condiment when a curry…
Chana Masala with Mushrooms Chana Masala (spicy chickpeas) is one of those ten dishes you will find at pretty much every Indian restaurant in America.…