What’s in Season: December Edition

celery root soup
Whew, 2017 just flew by, didn’t it? December is already here. Amidst end-of-the-year holiday parties, gift shopping, and travel arrangements, the least we can do is nourish ourselves with good food. With that in mind, what’s in season!? What’s local?! What in the world does one do with a turnip? All of your burning questions, answered:
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Ginger-Anise Chicken Stew

chicken ginger anise stew
Are you bored of generic chicken or beef stews? Do add-ins like potatoes and carrots make you yawn? Well, here is the remedy to all your woes: a dish so tantalizing in scent and flavor it will bewitch you guests, and your neighbors! Ginger and star anise are center stage in this stew, supporting earthy-sweet daikon radish and butternut squash.

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Coq Au Vin Pot Pie

chicken pot pie

Chicken pot pie is one of the best cold-weather foods around. You may have grown up chowing down on traditional pot pie, maybe even a microwavable version, but it’s time to try something new. Today we’re making Coq Au Vin Pot Pie. The crispy chicken with paprika and thyme, the Madeira wine and bacon additions, all come together to give this classic dish a deliciously French twist.

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Rooting for Rutabaga


Rutabaga is not the sexiest of vegetables. It hasn’t experienced a renaissance during these farm-to-table years, as kale, or yams, or spaghetti squash have. But because it was an effective source of dense, caloric starch in northern European diets for centuries before potatoes made their debut, I think it deserves a little love. So today, let’s learn about rutabaga.

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