think globally, eat globally, throw functionally
In Portland, it is once again final basil harvest. Any basil that's left in the garden will go to seed or just wilt on the cold nights, so we turn it into two things to last the rest of the year: dried basil, and pesto. This is a recipe for…
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Believe it or not, one of the things we do when we stay in a small town vacationing is visit the local library. And in exceptionally nice cases -- and the library in Eastsound is exceptionally nice -- the library offers "guest cards" for a fee that let visitors like…
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Since we were having Rosh Hashana on the road, I wanted to cook a themed dinner in our rental cottage. And since we were on Orcas Island, it was gonna involve fish: king salmon, given the season. It helps that fish is a traditional Rosh Hashana food, although you're supposed…
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I love tabouleh, which can be a bit of a problem around our house. Not that my sweetie hates it; it's just that she likes tabouleh as a bulgur & tomato salad with parsley, and I prefer it as a parsley salad with tomatoes and bulgur. So, there's a bit…
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Unless you're Italian, you've probably never heard of agretti. This saltwort plant, also colorfully known as "friar's beard", is yet another one of those greens that you rarely see until you run into it at a farmer's market, then snap it up hoping you can find a recipe for it…
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One of our recent FoodTube discoveries is Refika's Kitchen. Refika is a successful Turkish television chef (and celebrity chef in general), and shortly after lockdown started, she launched a channel to broadcast cooking shows in English as well. This has been truly great, because she is really into Turkish and…
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