With fresh local vegetables becoming more and more widely available to us year-round, even here in the Frozen North, there’s no rea...

  Continuing on the theme of winter-worthy dishes, let us consider the oxtail.   I just saw a tweet from the National Weather Servi...

It’s the last week of December 2015 as I (begin to) write this, 2016 looming just days away, and for cooking options we are decidedly...

My current culinary obsession is a simple mix of chopped parsley, minced garlic, olive oil, salt, and a splash of red wine vinegar....

I’m not canning any jams or jellies this year.   I’ve rarely done large-scale preserve-making, preferring to grab a couple cups o...

Kim Ode (pron. OH-dee) was in our neighborhood last weekend to present a demo and talk about cooking with rhubarb, which has become ...