Last weekend, a friend of mine and I celebrated our birthdays with a birthday brunch. Both of us cooked things, and then a bunch of people came over to eat them and to hang out. It was pretty great.
I was recently reminded that a good way to reduce food waste is to use all the odds and ends to make stock. What I didn't know was that you can actually save onion and garlic skins and use them in
When I was experimenting with cooking pumpkin earlier this fall (remember the pumpkin pancakes?), I made sure to experiment with roasting the seeds as well. My recollections of home-roasted pumpkin
Some years ago, shortly after I moved from Denmark to California, I started to get this reliable, nagging feeling every fall that I should be preserving things. Now, living in Denmark, this might make
I'm not the world's most outgoing person. So when I manage to attend and/or host a bunch of dinners in the span of a few short weeks, I've really extended myself. Nonetheless, this happened in the
In our last CSA box, we received some really wonderful summer squash, pattypan squash to be specific. I'm a fan of squash and zucchini. They can be used in so many ways, and although they don't have
I make this mustard quite often, because it’s really easy and very tasty. Here are the things you’ll need to make a small jar of whole grain mustard: Ingredients: 1 dl yellow mustard seeds 1
We had this amazing balcony tomato harvest this year, and I wanted to process the tomatoes in a way that preserved their amazing flavor and sweetness. Since we had so many, I decided to dry some of