h, we are slowly inching towards spring, but in the meantime we have to make it through the gloomiest month
of the year. It’s just as difficult as last month (if not harder) to find a bounty of seasonal produce. Difficult but still possible! Especially when equipped with a killer recipe or two, making use of those pantry staples and frozen sauces from the summer months. Whatever you’re working with, here’s what you can find in season in the mid-Atlantic: Continue reading “What’s in Season: February Edition”
opefully everyone has enjoyed a wonderful holiday season, full of joy and laughter, if maybe a little
too much food and drink. January is a difficult month to eat fresh and local produce in the Northern hemisphere; there just isn’t a whole lot that grows in the dead of winter! However, if you learn to love your root vegetables and get creative with some soup, you can easily keep that New Year’s resolution to eat healthier, less-processed foods. Here is what’s in season in the Mid-Atlantic region:
Continue reading “What’s in Season: January Edition”
ooking for a new Christmas Eve tradition? Trying to avoid the same turkey and ham Christmas dinner you always make? This year, while wondering how to make the meal enjoyable and grand, I decided to try a collection of recipes that would add up to a Feast of the Seven Fishes. It was messy, challenging, and a lot of fun; I’d encourage anyone to try it one year as a part of their own celebrations!
Continue reading “The Feast of the Seven Fishes”
he holidays offer a chance to cook for a crowd, hosting those big bashes and making everyone’s favorite dishes. But after the finger foods, the sides and glorious main course are cleared from the table, what do you serve for dessert? And if you want to partake in a cookie exchange, or a holiday potluck or to give as presents, do you have a no-fail dessert recipe that will still impress?
Continue reading “Misadventures in Baking: Chocolate Peanut Clusters”
hew, 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:
Continue reading “What’s in Season: December Edition”
fter the Mid-Atlantic got some very weird, late-springlike weather in February, I bet some produce will be coming in a little early. No matter where you are, the vernal equinox is approaching and the bounty of fresh fruits and vegetables is growing larger every day! Here is what’s in season in the mid-Atlantic region:
Continue reading “Welcome to March”
re 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.
Continue reading “Ginger-Anise Chicken Stew”
In January, your fresh produce options may look a little sparse. Root vegetables take center stage, and so we often look to use them in warm, earthy, and comforting recipes. That is exactly what we have in this celery root soup, which also just so happens to be vegetarian-friendly.
Continue reading “Celery Root Soup”
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.
Continue reading “Coq Au Vin Pot Pie”