Modern Problems: Those Pesky Kale Stems!
I love kale. I also am "thrifty" and the stalks have always been problematic for me. I've tried sauteing them until tender before adding the actual kale leaves. It's fair...
The Rancho Gordo Blog
In the kitchen
More on Soaking. Sometimes, It's a Very Good Idea.
I almost hate to bring it up because everyone has such a strong opinion about it but normally I don't soak. Sometimes I do. I really think the best beans...
Food Real Fast: Don't Tell Me You're Too Busy To Cook!
I was chatting with a friend about the wave of prepared food delivery services. I'm sure they are a godsend to some, but I just don't get the appeal. The...
My Puny Little Olive Harvest
My house came with two olive trees that the previous owner planted. I love them but I live on a forested mountain top and it gets warm but there's lots...
Leftover Strategies: Grits with Black Eyed Peas and Bacon
Earlier, I wrote about cooking on my wood-burning stove and the success I had making grits. It was simple and fun but even having given away a lot to my...
Black Eyed Peas and Greens
My romance with Black Eyed Peas continues. I had some very poor dishes made with very old peas in the past. Aside from bringing luck on New Years Day, new...
Hearth Cooking: Soup, Grits and Beets
I know there's little that's more obnoxious than a Californian complaining about the cold but here goes: This last weekend was too cold. At my place, it hit 30F. I...
At the Movies: Video on Making the Luckiest Black Eyed Peas Ever.
This is the recipe that switched me from passive Black Eyed Pea consumer to a true advocate. It's very simple, traditional and delicious. New Years Day will be a happy...
How Lucky Can You Get? Black Eyed Peas for the New Year
It seems that for a lot of people, 2016 wasn't a great year. As 2018 approaches, it seems as if we need all the help we can get. Eat Black...
A New Happy Addiction: Deep Fried Capers
A present of a jar of salt-packed capers from Sicily made my breakfast this morning happily insane. No Cheerios for me. My friend Lisa Minucci of Heritage Artifacts always finds...
New Crop: Flageolet with Lemon Vinaigrette
At one point during all of our cassoulet preparations, I was speaking to cassoulet expert Kate Hill about beans to use in the iconic dish. Years ago, I used to...