A few weeks ago Brad and I headed west to spend some time with his family in Colorado and to embark on what has now been deemed our second annual ski trip with Amanda and Alec – Amanda being Brad’s … Continue reading…
Author: Heather
A Salad to Celebrate Citrus Season
For the most part, I’m more or less a locavore by habit, especially when it comes to produce. But Northeast winters are long and one can only eat so many cold storage apples. As February rolls into to March, fresh, … Continue reading…
Tomatillo Smothered Spinach, Mushroom and Goat Cheese Burritos
Back in September I shared a recipe for a tomatillo sauce. This is one of my late summer/early fall staples that goes in the freezer until it’s time to brighten up winter. The recipe for the sauce is adapted from … Continue reading…
Talking About Meat, or Why the World Needs Butchers and Ballerinas
Brad keeps asking me when I’m going to write more about my recent butchery workshop. He thinks those of you who are reading want to know more. But do you? I’ve found over the past few months as I’ve been … Continue reading…
Adventures in Duck Ragu
I’ve made this ragu twice in recent weeks. It’s all part of my efforts to cut up and eat whole animals, and my friend and farmer Ray Bradley has been kind enough to hook me up with some very nice … Continue reading…
Guest Post: A Koreatown Primer
I’m not a kimchi virgin. I’ve grown to love NYC’s Koreatown over the past few years. But that doesn’t mean I have much of a clue as to where to go and what to order without the advice of internet … Continue reading…
A Warm Winter Salad: Freekeh, Chard and Butternut Squash Salad with Bacon and Roasted Pecans
While I’m freezing my butt off in upstate New York and learning to cut a French rack of lamb ribs, I thought it’d be nice to share a cozy winter recipe. And since I think I’ll be sharing a lot … Continue reading…
Pig to Pork Chop All in a Day
Yesterday I watched a pig be slaughtered. I also watched a side of pork be cut down to spare ribs and made into sausage. It was my first of five days at a butchery workshop with Fleisher’s Meats in Kingston, … Continue reading…
Kitchen Scraps: Split Pea Soup with Ham
Shortly after Thanksgiving while having dinner with my parents, I mentioned that I made turkey stock and soup with my leftover turkey carcass. Later that night after I returned home, my mom called to ask if I wanted them to … Continue reading…
Not So Winter Pasta: From Freezer Stock and Pantry Spoils
It seems the sub-freezing temperatures that set in this week are here to stay and we’ve finally begun to see the heart of Brooklyn winter. Local produce has rapidly dwindled to a limited selection of root vegetables, cold storage apples … Continue reading…