It’s finally happened; I’ve found a summer squash recipe that’s worth making because it tastes good, not merely because it gets rid of excess squash. (Actually, I do like summer squash in Ratatouille, but the squash blends in to that mixture.) Even better, the winning recipe, Broiled Squash with Thyme, couldn’t be easier. Here it [...]
I’ve officially been writing this blog too long. Or, I’m officially lacking in creativity and originality. Why do I say that? Because, after writing about the Roasted New Potatoes Salad that you see above, I discovered I wrote about the exact same salad and only slightly differently almost exactly two years ago. However much that [...]
When in Kansas, use ingredients the Kansans do—on the way to making a traditional-style Japanese dish. That was the idea Saturday when organic growers from Saitama, Japan, did a cooking demonstration in the sweltering heat at the Lawrence Farmers Market. A Kansas delegation visited Japan a month ago or so in this exchange sponsored by [...]
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I confess: I’m not crazy about all vegetables. As much as I like to say that I’ll eat anything (which is mostly true), I have to admit I wouldn’t necessarily choose some things. This sad fact comes to mind as I pursue my goal to eat all my CSA food despite my most recent bag [...]
It’s beet time again, and I say hooray. I love beets. This year’s beet recipe is a joy due to its versatility and simplicity. But first, a look at the beauteous root (partially peeled): How could anyone not want to eat something so beautiful? Anyway, this recipe is based on one in How to Cook [...]