This mushroom soup is so good. The flavour is deep and intensely satisfying without being too heavy or filling. To make the soup even lighter use more wine (why not?) and less or no cream, or serve with a vegetable garnish instead of bread. I braised radicchio and served it on the side for a [...]

My guess is, that unless you’re shopping at a fun-filled farmer’s market, your grocery list probably doesn’t elicit cries of “Whoopee, it’s time for food shopping!” Unless, that is, you’re part of Improv Everywhere…

(okay… but maybe that title is a bit too much.) And for any of you who might be getting a bit tired of all this fig business, (who are you anyway?) This is the last post about figs. I just feel the need to really drive this point home. Figs are so good for you! [...]

It’s starting to rain a lot here in Oregon. The temperature is still pleasant, but winter is definitely on its way. The real news is, our figs have given their last crop for the season. Insert violin music here. Ok, well in light of this development (winter is upon us). I have decided that my [...]

That said, there’s something about this particular combination that is quite exquisite. The fig flavour deepens and spreads out into the buttery roasting sauce, which is good enough to want to eat by the spoonful (and you might).

Unripe or green figs are quite hard and when freshly picked they bleed a milky liquid that is sticky and bitter. However, green figs that have been cooked for a long time with ample sugar and spices produce a marvelous treat! Yisil Incir Receli (Green Fig Jam) is a recipe from a Marvelous book I [...]

All about figs: cultivation, history, cultural significance, healing properties

From FTY Autumn Newsletter a variation on a recipe from “Vegetable Soups From Deborah Madison’s Kitchen”. Smoky Tomato Bisque Serves 4 Preparation time 45 minutes 2 tablespoons olive oil 1 large yellow onion, thinly sliced 5 garlic cloves, slivered 1 tablespoon Spanish smoked paprika (more to taste) 4 pounds of ripe Beefsteak tomatoes, cut into [...]

For those of you out there who are currently involved or who are interested in becoming involved with worthwhile charitable foundations, please take a look at the World Food Programme. The WFP aids in emergencies to bring food to victims of war, civil conflict and natural disasters as well as in the aftermath of emergencies [...]

Hannah Wallace writes for The Faster Times about her experience at one of the Brooklyn eat-ins

Time for Lunch is a Slow Food initiative to get better (and real) food in America’s public schools through the Child Nutrition Act that is up for reauthorization this year. The CNA governs the National School Lunch Program that feeds over 30 million school children each day. Do we want healthy kids? Do we want [...]

Guerrilla Gardeners are the superheros I’ve been waiting for, and a total superhero kind of club that I can join (for once).

If you’re not already saturated with commercial food industry stats, or still bleary-eyed from Food Inc. or if you still haven’t read The Omnivore’s Dilemma here’s a great, informative and to-the-point article from Time Magazine: The High Price Of Cheap Food

It’s that time of the year when things are starting to go crazy in the plant world. The harvest is coming in. Depending on where you are in the world it might be tomato time, a fruit fiasco, cucumbers galore, all of the above and more. “Putting up” or preserving food by pickling, canning, jarring [...]

Ooh Basil! I’m still going strong with “l’herb royal“ and concocted a whole basil mezze platter. Basil- quinoa bread (wheat free… I used oat flour which is fine for people with wheat sensitivities but not fine for those who are truly gluten intolerant…), Fresh herb charmoula, olive tapenade (both with basil of course) and a [...]

Basil (Ocimum basilicum) is a tender, low-growing culinary herb that is a member of the mint family. Basil is originally native to Iran, India and other tropical regions of Asia and has been cultivated there for more than 5,000 years. Basil has often been called the “King of herbs” or “l’herbe royal” by many cookbook [...]

Servings: 2 cups Ingredients 4 cups of packed basil leaves 2 cups of virgin olive oil Preparation Combine basil and olive oil in a blender. Puree the mixture until smooth. In a saucepan, simmer the olive oil and basil puree over medium heat for 45 seconds. Pour the heated mixture through a fine-mesh strainer into [...]

I’ve had the window for The Chez Panisse Foundation open on my browser for over two weeks now. I keep meaning to post about their projects, but I keep getting sidetracked reading Alice Waters’ cookbook The Art Of Simple Food (and I’m totally distracted by the sunny summer days outside the window and the simple [...]

Thanks to Alex M. who keeps me updated with rad music videos on a regular basis! Sugarcubes Eat The Menu features an overwhelming abundance of food choices, the accompanying anxiety and some uh-mazing 80′s hats and shoes. Wicked!!

What a great idea! In March 2007 Viral and Pavi Mehta had the brilliance (and graciousness) to open the Karma Kitchen which is based on a “Pay-It-Forward”  philosophy of gifting to strangers (or new friends that you just haven’t met yet). So imagine… you walk into this lovely little restaurant that feels more like home [...]