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
Ingredient Spotlight
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...
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...
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...
Holidays at RG: Hot Sauce Gift Box
It's such a cliche to get hot sauces for That Special Guy In Your Life but after doing the farmers markets for years, and now hanging out in our stores,...
It's Cassoulet Season. Don't Get Left Out in the Cold!
We welcome back with open arms our Cassoulet beans. Grown stateside from seed stock from Tarbes, France, these are our version of the famous, delicious and mythical Tarbais beans. Some...
A Constant Favorite: Fennel, Potato and White Bean Soup
This is a soup I keep coming back to. The surprise is the fennel. When well cooked, there's still the hint of anis but it caramelizes beautifully and the combination...
Chia. No Jokes, Please
I've been drinking chia water for some time. It's weird. The seeds are added to liquid and like oatmeal or flax, the exude a goo and it's supposed to be...