greens

Same as the old Bountiful Harvest, but now open source, which will mean something to geeks, and not much to cooks, and that’s all fine with me.
This week, I have a new article up on Rural Intelligence, featuring one of my favorite brunch (or breakfast-for-supper) dishes, migas.  It’s got a few steps if you want [...]

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I am swimming, happily, in dark leafy greens. Last night, I needed to make dinner quickly and easily, and had three bunches (2 kale, 1 red chard) threatening to wilt in the fridge. I made a red-cooked chicken using this recipe from Mark Bittman’s wonderful Bitten blog, some basmati rice in the rice [...]

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One thing I enjoy living where I do is that the place is lousy with serious cooks. I had never experienced dinner party as competitive (albeit friendly) sport until moving to Columbia County, and similarly, have never found so many knowledgeable foodophiles lurking beneath unassuming exteriors. I recently had the pleasure of working [...]

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The second bunch of lacinato was begging to be dispatched tonight, so I heated some olive oil, tossed in three cloves of garlic, sliced up, an inch and a half piece of fresh ginger, peeled and cut into matchsticks, and then the kale, sliced into ribbons. I let it sizzle for a minute then [...]

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This week brought unexpected adventures both culinary and anthropological, with a trip to Graydon Carter’s subject-of-much-grousing remake of the once and perhaps future downtown legend Waverly Inn. Leave it to me, apparently socially unaware, to not know just how hard a table ours was to score. We were the guests of [...]

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