A simple balsamic goat cheese ice cream recipe that tastes just like frozen cheesecake!
now in season: ramps
Strictly speaking, ramps (also known as wild leeks) are not really the first food of spring (young greens or broccoli are also growing right now), but they’re the spring produce that gets home cooks and restaurateurs alike totally amped for reasons that remain mysterious. Perhaps it’s the romance of foraging rather than farming. Or it may be that because they aren’t imported or grown in hothouses, they’ve been absent for long enough to make us miss them. [Read more…]
gluten-free coconut flour pancakes with strawberries
One of the things I love most about eating seasonally is that it gives the seasons and the weather real meaning. Each week of the growing season brings new possibilities. Last year, an early spring meant favorite summer fruits showed up almost a month early. This year, things are arriving more or less on schedule, so we’re still waiting for strawberries and asparagus (though we do have ramps!). [Read more…]
roasted black radish and grape quinoa
Sometimes seasonal food writing, here on the east coast especially, feels like a tour of the very homeliest food stuffs; and among the rutabagas, parsnips, jerusalem artichokes, celery roots, cabbages, and all the other misshapen, sun-starved vegetables that tide us over until the sun comes back for real, the black radish feels forgotten. [Read more…]
here we go + broccoli slaw with caramelized grapefruit & avocado
We’ve been hinting at big news for a while now, and today we’re ready to come out with it. After months of planning and thought, Brian and I are leaving New York City. [Read more…]