It’s a chilly, grey November day, and summer tomatoes are long gone. But thanks to a recent day spent in the kitchen, I’m making spaghetti sauce tonight from local, late summer tomatoes. John and I began hosting monthly spaghetti suppers in September last year, and making homemade sauce is one of my jobs for the night. I’ve experimented with various…
It’s Eat Drink Local Week in New York and I feel pretty good about representing. Among the items Edible Manhattan throws down as a challenge: 10. Cook your cast-offs! Think corn cob stock, sauteed beet tops, and pickled watermelon rinds. >> Maybe it’s my poverty mentality or perhaps my waste-nothing husband, but I’m a big fan of putting everything to…
As you might recall, I’m newly obsessed with the idea of making my own pickles. I haven’t actually done it but I like to think I will so I’ve bought equipment and reading material, which is practically the same as doing it, right? By this same logic, taking my gym bag to the office equals a work out, by the…
