Pickled Stone Fruit Jam
Post by Molly August was a real race against the clock with my Local Roots & Tonnemaker Farms CSA. The consistent haze and heat made it hard to do more than sit on… Continue reading
Category Archive: Vegetarian
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Lemon & Olive Oil Cake with Coconut
Post by Molly For months, it’s been hard to know how to find balance. How to show up, stay engaged, stay angry, find hope, read, learn, listen, share, discuss, act. There’s been an inauspicious hum to each day,… Continue reading
Rosemary Pickled Cherries
Post by Anna It’s mid-October, which means I have no business writing about cherries. But when you uncover a stash of pickled cherries that your forgetful/forward-thinking self put up four months ago during the Great… Continue reading
Spiced Apple Butter
Post by Molly As soon as the leaves start turning, I can’t escape my parent’s house without a bursting bag of apples from their tree shoved into my purse. At Rosh Hashanah, the… Continue reading
Leftover Pie Dough Swirls
Post by Anna Summer 2015 was all about pie. Bev and I decided that our friend’s wedding was the perfect opportunity to demystify the folk art of pie. Real pie. With butter measured… Continue reading
Cherry-Cornmeal Scones
Post by Anna Ten and a half months out of the year, supermarket cherries are sad, rubbery imports that are just one step away from a canned fruit cocktail. But when you’re sitting… Continue reading
Sunchoke, Turnip + Leek Soup
Post by Molly Just as spring began to poke it’s little head out of the dirt, I unearthed the very last of my winter vegetables from the refrigerator. If you ever visit Nash’s produce stand… Continue reading
Edamame Kuku + Caramelized Turnips
Post by Anna A little over a month ago, Molly and I scaled up our little weeknight kitchen operation for a five-course, two seating pop-up dinner with our friends at The Gefilteria. One… Continue reading
Borekas
Post by Anna All over the world, there is somebody, somewhere, getting behind a small pocket of food. Whether the calzone, samosa, piroshky, empanada, hom bow, or the knish—the dough-wrapped-with-stuff formula is adaptable to myriad cuisines and fits in your cupholder. What’s… Continue reading
Leftover Bread Series Part III: Ribollita
Post by Anna Leftovers, like everything else good and practical, are becoming hip. Previously untouched pieces of animal fat and organs — sometimes called ‘variety meats’ — are sold at butcher shops and… Continue reading