Apr 13, 2015
Last summer, I told Farmer Chuck — the king of everything delicious at our CSA Sunrise Farm — that the onions we’d been getting in our basket were the most delicious I’d ever tasted. He explained me that they’re an heirloom onion variety called Ailsa Craig, named for an island in the Firth of Clyde, about 10 miles off the coast of Scotland. (If you would like to go down the same...
Mar 31, 2015
I moved into my own apartment — my first apartment! — during my junior year of college and suddenly had access to a full kitchen. No more dining hall meals for me! It was the first time I’d been completely responsible for cooking for myself, and I experimented a lot. I made chicken satay 100% from scratch, scouring the hole-in-the-wall Asian shops in Syracuse for ingredients and pounding fresh...
Dec 1, 2014
This is another recipe from the beautiful new book The Frugal Paleo Cookbook by Ciarra Hanna of Popular Paleo. This is the second recipe Ciarra has kindly shared with us; check out Teriyaki Stackers if you missed that one!
Fact: I like this cookbook so much, I wrote the foreword for it.
Loving reminder: Today is the last day to pre-order The Frugal Paleo Cookbook and get the extra bonus goodies Ciarra is...
Nov 18, 2014
I’m not sure who started following whom first, but Ciarra Hannah (from the wonderful Popular Paleo site) and I have been Twitter pals for… I don’t know how long. Forever! (“Forever” in Twitter time.) Like Ciarra herself, the recipes on her site are friendly and fun — and delicious. (I can’t vouch for the deliciousness of Ciarra, but I can only assume that if one took...
Oct 9, 2014
I’ve been joking that I’m becoming a homesteader since we moved to Vermont.
That is an (unintentional) insult to homesteaders everywhere.
Preserving things during the summer is a Big Deal here, and after multiple exposures, I could no longer resist the massive towers of 1-quart Ball jars at the co-op, the regular grocery store, and K-Mart. I’ve been tinkering a lot and after several...
Oct 6, 2014
I was working on updating a classic American recipe for my Paleo Magazine column this weekend and realized I had no idea how to properly prepare a fresh coconut. After a little research and some tinkering in my test kitchen, this what I came up with. If you’ve never eaten fresh coconut, you really owe it to yourself to give a go!
Preheat oven to 400F.
Place the coconut on a kitchen towel for...
Oct 2, 2014
When I was in Miami in May for the BlogHer Food Conference, I ate seriously ginormous chopped salads for lunch every day, topped with golden raisins and roasted pepitas (hulled pumpkin seeds). This week, I caught “MAKE EVERYTHING WITH PUMPKIN SPICE”-Fever. So I roasted pepitas with ghee and a pumpkin spice blend, amped up with a smidge of cayenne. I’ve been sprinkling them on my food...
Sep 29, 2014
In each issue of Paleo Magazine, I share the history of a traditional recipe and adapt it to fit into a healthier paleo lifestyle. For the July issue, I explored the disputed but entertaining story of this classic bowl of greens.
To understand the story of the Caesar Salad, travel back in time to Prohibition-era California — warm sun and empty cocktail glasses. Then imagine the rollicking good time to...
Sep 8, 2014
I’m on a hard-boiled egg kick. One of my favorite snacks is an hb-egg with a dollop of homemade mayo and a light sprinkling of truffle salt. Divine. I’ve also been perfecting my recipe for fuschia-colored pickled eggs. I keep telling Dave I’m becoming a homesteader now that we live in Vermont. He just rolls his eyes.
But here’s the thing about hb-eggs. They can be a royal pain in...
Aug 12, 2014
I know it’s summer, but all of the ingredients needed to make the Spring Chopped Salad from Well Fed 2 were in abundance last week when we visited Sunrise Farm for our CSA pickup. So I thought I’d share this recipe, just in case you’re also up to your ears in cucumbers and snap peas where you live.
This salad is SO green, and also light, lemony, and thoroughly satisfying. Plus, it’s...
Aug 5, 2014
In my Austin kitchen, I had my spices in two cabinets above my stove; I wrote about it in great detail. In my new kitchen, my spices now live in a wide, deep drawer. I slapped labels on the lids and arranged them in very, very rough alphabetical clusters. I’m slowly learning where things are so I can put my hands on them without thinking about it too much. Note that salt and garlic powder, which I...