By now the pies should be made, the turkey brined and maybe in the oven, and you should be watching the parade and well on the way to having a glass of spiked cider or wine — if not already enjoying it. We tend to make the food the center of the day, but we…
This isn’t your average squash. Not like zucchini or yellow squash, winter varieties are likely not as rampant in your garden at the end of summer. Interestingly, in Tanzania (today’s my last day here – sniff, sniff), squash and pumpkins are everywhere. They seem to be naturally sweeter, serving them with only a touch of…
Just because it’s fall in the Northeast, doesn’t mean the weather has turned cold everywhere else. Some of you are lucky enough to have year round lovely temps or are just hitting the spring. And even when it’s cold, I still like to pretend it’s summer – plus I’m headed to Tanzania tomorrow where it…
In last week’s veggie share, I had a choice between celery and okra. Most would have gone with the celery. But I decided to take a chance with the okra. Then the fun of finding a good preparation method began. If not cooked properly, okra can have a slimy inside or a stringiness that makes…
In my never-ending quest to figure out what to do with all the peppers I keep getting from my CSA, I found a Roasted Pepper BBQ sauce on Epicurious. It had good reviews and since I’m always tweaking things, I couldn’t resist playing around with this recipe. My first attempt was shockingly delicious, spicy, flavorful…
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