My Polish half is calling me. It seems I cannot go very long without pickling something. Today: Mushrooms!
It took me awhile to understand and bond with Brussels sprouts. We started off on the wrong foot. It didn’t make a good first impression. It wasn’t until I went on a roasting vegetable binge that I began to appreciate – and now love – Brussels.
Bitter. An overrated emotion, but an underused taste. I’m not jaded, but I have been embracing the bitter lately. Take radicchio for example.
Need a no-fuss fast appetizer – and one that pulls triple duty as a dip, sandwich spread and pasta sauce? Look no further than your pantry.
“Make sure you get the handwritten ones – they’re the best,” said my Uncle while I was looking through the hundreds of recipes my Grandmother created and saved over decades. Her recipe for Cardamom Glazed Carrots caught my eye for a couple of reasons.
These slightly sweet, slightly tart pickled red onions can be eaten right out of the jar. Or, in a hundred other ways.
Chopping and tossing. That’s pretty much it. Watermelon feta salad is a refreshingly cool, slightly sweet/salty swing that’s perfect for summer. Best part? No cooking (well, unless you want to toast cumin seeds, but that’s really up to you).