Flash in the Pan

Caprese Cookery

The wafting, penetrating flavor of basil, and the sweet, piercing flavor of the tomatoes combine with the rich cheese and…

2 years ago

The Dandelion Challenge

I make a point to eat a dandelion every day. The whole plant is edible, from the sunny top to…

2 years ago

A Mother’s Day Cone-ucopia

       When Zeus was a newborn, his father wanted to eat him, so the future king of gods fled to…

2 years ago

Better Call Mom

My mom’s parents came over from Ukraine, where the baked Ukrainian crepes called nalysnyky are a comfort food.

2 years ago

Refrigerator Pickled Carrots

       Are there carrots?” asked my friend. The question was not existential. He was planning to feed a lot of…

2 years ago

Corn Chip Migas

Migas is a crumby dish. Literally.  The word means “crumbs” in Spanish. It’s also an Iberian recipe that was once…

2 years ago

The Fabulous Water of Bean Cans

This spring, as the egg industry scrambles to rebuild its flocks, now is a good time to remember the aquafaba…

3 years ago

The Color Orange: From Purée to Soufflé

It is, however, a precursor to Vitamin A, which is good for vision, which will help you see that orange…

3 years ago

Adventures in Green Tomato Cookery

When you hear “green tomatoes,” does the word “fried” come to mind automatically? Aside from that southern classic of breaded…

3 years ago

Charred Salsa

By Ari LeVaux At the 12th annual Butte Bouldering Bash a few weeks back, rock climbers gathered to scramble up…

3 years ago