Blood Orange & Ginger Shrub- we are talking about an odd sounding, old fashioned beverage that has nothing to do with gardening or hedges. The shrub was a popular drink in America during the colonial times, and referred to a vinegared fruit syrup mixed with water, alcohol or sparkling water, also called a drinking vinegar. The British have their own version of a shrub, a fruity alcoholic cordial, without the vinegar. Recently, shrubs have had a revival in bars and restaurants, and for good reason, they are refreshing, tangy and delicious! Shrubs are easy to make, and have only three ingredients, fruit juice, sugar and vinegar. They can be made in two ways, hot or cold, and in our recipe for Blood Orange & Ginger Shrub, we opted for a slightly modified cold version.Read More
For Paul, hot fudge pudding cakes evoke memories of childhood birthdays in Tanzania and this sweet treat that is both cake and pudding in one. Somewhere between a fudge brownie and a custard, there is not much to improve in this sumptuous chocolate dessert. If you are a hot fudge pudding cake novice, it is an easy, quick, and guest impressing dessert that assembles like a science project. In our version, Black Fudge Pudding Cakes, we deepen the flavor with rich black cocoa powder, espresso, and dark chocolate chips. This week we made one batch to serve eight... and found that it only served two, delicious!Read More
Risotto is an elevated dish with rustic origins, and is thought to originate from the rice growing regions of northern Italy. While risotto is often associated with fine dining and classic technique, it does not have to be an intimidating dish. The basic idea behind risotto is slowly simmering and stirring a grain in broth to release its creamy texture. While risottos often call for arborio or other specialty rices, the technique can be used with many different grains. Barley Risotto with Brussels Sprouts is a comforting winter dish, rich with nutty flavor from both the barley and roasted brussels sprouts.Read More
Paul and I work at the same hospital, and often get to eat our lunches together. This also means that we both share equally in the misery that is a bad lunch day. A few weeks ago, one memorably mediocre lunch involved a leftover potato soup, which turned a nasty viscous texture when reheated. Disgusted, we foraged in our desks and put together a 'desk picnic' of stale pretzels and pastel mints, that tasted faintly of the ‘spring grass’ candle they were sitting beside in my desk drawer. Shuddering at the thought of that big batch of potato soup waiting at home as future lunches, I went on a lunch-making-blitz. My goal was a flavorful and colorful mix of filling grains, beans, vegetables, herbs, nuts and cheese that would energize us throughout the day. I started experimenting and prepping big bunches of grains, beans, veggies and vinaigrettes on the weekends for ready-made lunches for the week. This recipe for Hearty Quinoa and Chickpea Salad is a delicious variation that we have been happily eating all week.Read More
Some mornings call for decadence. Whiskey Custard French Toast is ready in under 10 minutes, rich and custardy in the middle, golden brown and lightly crispy on the outside, delicately sweet, and spiked with the vanilla and peppery notes of a good whiskey. Being back in school this week has meant rushed chilly mornings without time for breakfast. With the weekend here, I was ready for an indulgent start to the day.Read More
Its the season for resolutions, and food trends are emphasizing the lean and green. In this spirit, I suggested a kale salad for dinner last night. Paul smirked, and countered with a suggestion of loaded nachos. So goes marriage. Our brilliant compromise, Citrus Pulled Pork Tacos with Feta, pairs Yucatán Citrus Pulled Pork with a cumin and garlic red cabbage salad, cilantro, and briny feta, for a satisfying and light main.Read More
It is a mid-winters day in Pittsburgh. The wind is howling, the sky is grey, and the dogs are curled up napping by the fire. This is classic roast weather. Yucatán Citrus Pulled Pork, Cochinita Pibil, is a vibrant version of pulled pork that takes advantage of citrus season to bring the spicy, fresh, and tangy flavors of the Yucatán to your table. Our non-traditional take on this classic feast dish simplifies the technique for the home cook, forgoing pit-roasting and the often hard-to-find ingredients, including annatto and banana leaves. Yucatán Citrus Pulled Pork is easy to make, and works beautifully on tacos, over rice, with potatoes, or in sandwiches.Read More
Last March, Paul proposed a joint hobby...a food blog. I'll admit, I was skeptical at first. But, when I saw his first post, sourdough rye bread, I was all in, and we haven't looked back. We have loved watching our readership grow, and receiving your many emails, pictures, and recipe ideas. Thank you. With the addition of a return visitor from Zambia this morning, we now have regular readers in 164 countries. Paul gets especially excited by the growing number of people reading our blog in translation, from Vietnamese to Slovak, Turkish to Tagalog.
Food is powerful. It is evocative, universal, and yet uniquely enmeshed in culture. This blog is driven by our passion for connection through food -- to the people across the table, to the farmers behind our ingredients, to the culinary traditions that root us, and the natural world around us.
To ring in the New Year, we wanted to share our reader's favorite recipes from 2014.Read More
Beet & Goat Cheese Salad is our favorite salad. It is a recipe which we repeat almost weekly throughout the year. We particularly love Beet & Goat Cheese Salad in the winter months, when colors are more muted and eating tends towards the creamy and starchy.Read More
Following Rebecca's family tradition, our Christmas festivities spilled into the early morning hours. Friends and family filled the house with the hum of conversation, laughing, singing, and of course eating. These occasions are primetime snacking. Inspired by our winter CSA's bounty, we created a new favorite snack. Sunchoke Spinach Dip is bright, savory, creamy, with a sweet, almost nutty flavor from the sunchokes. Sunchokes are a funky little root vegetable. Also known as Jerusalem artichoke, they are neither from Jerusalem, nor related to the artichoke. This North American native vegetable has an artichoke-like nuttiness. If you've never cooked with sunchokes before, this dip is an excellent introduction.Read More