Ham, White Bean, Greens, and Green Chile Soup
Need to use up a leftover ham roast and an abundance of swiss chard, kale, or collard greens? The...
Read MoreApr 18, 2022 | Recipes, Spring 2022
Need to use up a leftover ham roast and an abundance of swiss chard, kale, or collard greens? The...
Read MoreApr 18, 2022 | Recipes, Spring 2022
Okay, maybe putting veggies in your cake or muffins won’t make them healthy, but it is another way...
Read MoreApr 13, 2022 | Recipes, Spring 2022
These savory pancakes are a blank canvas just waiting for a burst of flavor from some of the many...
Read MoreMar 28, 2022 | Recipes, Spring 2022
Frittatas are easy and a great way to use up raw veggies, leftover cooked veggies and greens, or...
Read MoreMar 28, 2022 | Recipes, Spring 2022
This Japanese-inspired recipe for okonomiyaki is one way to use up that half head of cabbage left...
Read MoreMar 28, 2022 | Recipes, Spring 2022
Making shrubs is easy, and it is a great way to preserve seasonal fruit or use up a surplus of...
Read MoreMar 28, 2022 | Recipes, Spring 2022
Lettuce isn’t just for salads. If you garden or subscribe to a CSA (community-supported...
Read MoreFeb 17, 2022 | Late Winter 2022, Recipes
Food loses flavor when it’s pressure-cooked, but by using a rich vegetable broth like the Umami...
Read MoreFeb 17, 2022 | Late Winter 2022, Recipes
Food loses flavor when it’s pressure-cooked, but by using a rich bone broth like the Lamb Bone...
Read MoreFeb 17, 2022 | Late Winter 2022, Recipes
As the adage goes, all bourbons are whiskey, but not all whiskeys are bourbon. The same goes for...
Read MoreNov 18, 2021 | Early Winter 2021, Recipes
Manchamanteles is one of the traditional seven moles of Oaxaca, with chunks of fruit and meat dispersed among the chile.
Read MoreNov 18, 2021 | Early Winter 2021, Recipes
Salsa Molcajeteada is a basic table salsa made with dried chile pods in a traditional volcanic-rock molcajete, or mortar.
Read MoreNov 18, 2021 | Early Winter 2021, Recipes
This smooth and umami-rich vegan mole uses chilhuacle negro, but this version substitutes New Mexico chile nativo, along with pine nuts, to create a sauce with a uniquely New Mexican character.
Read MoreNov 9, 2021 | DIY, Early Winter 2021, Recipes
Words and Photos by Ellen Zachos The dandelion (Taraxacum officinale) may be the most easily...
Read MoreHash is perfect for breakfast, brunch, or dinner, and the leftovers make great burritos. Sweet...
Read MoreA five-spice mixture makes this stew. Of course, you can buy Chinese five-spice at the market, but...
Read MoreThese Drunken Beans have a rich, complex flavor that comes from using a mixture of beer, tequila,...
Read MoreThis recipe is already on the demitarian side, with cheese as the only animal product. You can...
Read MoreThis recipe uses half the usual amount of pork, combined with mushrooms, to put halving meat into...
Read MoreJul 31, 2021 | Late Summer 2021, Recipes
Ratatouille is a French Provençal stewed vegetable dish that originated in Nice. Recipes and...
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