Reader Kathleen asks: How about some recipes for greens? I know they are good for us and would like to put more in my diet but I need recipes.
Greens are good for us, and they’re also very delicious. Greens, both wild and domesticated, are a staple in our home.
I never ...
Reader Becca asks: I made and loved Grilled Salmon in Grape Leaves with Caper-Lemon Sauce from your cookbook, but now have a half-jar of grape leaves left over. I don’t have time to stuff and roll them. Do you have any ideas for using up the leaves?
An easy and delicious ...
Tomato Tart captures the essence of vine-ripened tomatoes and is a lovely way to highlight their tangy sweet flavor. Mustard goes surprisingly well with garden tomatoes and fresh herbs, and a buttery crisp crust is the perfect platform to show them off. Everyone in the family agrees on these points.
There ...
Sandy beaches and rocky promontories alternate along the island’s irregular coastline. Mounds of wild thyme cover the hills sloping down to the sea, and scent the sea air with their heady aroma.
Harvesting Wild Thyme
By the start of summer, the wild thyme is in bloom. Yiannis, our ...
Workmen have been at the house for a week replacing our ancient furnaces with a new boiler. For the last five hours they’ve been struggling to run long lengths of pipe through a narrow opening in the basement ceiling’s sheetrock. The sound made by repeatedly pounding and banging on metal ...
It’s lucky I love colorful food. There’s been nice big bunches of bright red beets in my last few Full Circle Farm CSA boxes.
The best thing about an abundance of beets is being able to experiment. I’ve already written about my savory Roasted Beet and Thyme Risotto, and just completed ...
Featured Product
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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