Growing up, we used margarine and called it butter. We made butter cookies with margarine. We buttered our bread with margarine. When our chins reflected the yellow of buttercups, we pronounced ourselves butter lovers, but really meant margarine, the only butter we’d ever known.
I vividly remember discovering real butter.
One evening ...
Haul from Wednesday’s Farmers’ Market: parsley, dill, Swiss chard, beets, spinach, broccoli, orach, zucchini, squash blossoms, cucumbers, tomatoes
Farmers’ market season is upon us. Stalls are bursting with fresh greens and herbs. Early broccoli and zucchini are spottily available. The first bunches of baby carrots appeared today.
When I was shopping for Christmas Eve dinner, I spied a tempting display of organic dried fruits. I succumbed to the call of black mission figs, and brought home a large bag. When the time came for holiday entertaining, I turned to the figs.
Several months ago, I’d read a recipe ...
Two readers asked for information about leaf celery, also known as cutting celery, the celery I often recommend using in Mediterranean recipes: “What is the difference between leaf celery and the celery at the grocery store? Can I substitute one for the other?” “Where can I buy leaf celery?”
Three kinds ...
I’m on a greens kick.We recently harvested the last bitter greens from our garden. And Full Circle Farm, a Washington organic farm that extends its CSA program to Alaska, has been offering an impressive selection of greens; many are in my refrigerator.
This week my Full Circle Farm ...
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All-Clad Stainless 3-quart Saucier. Best pot ever. I got it for Christmas and it always seems to be my first choice when I'm grabbing a pot. Curved sides mean no burned corners and make whisking and stirring easy.
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