Caviar and Codfish

So, what have you all been doing with your zucchini lately? Baked goods? Fritters? Maybe grilled, or roasted, or raw? It seems there’s so much zucchini come mid-July that I quickly exhaust all ...

Sorry for the radio silence; Jim and I went on a road trip last week. I figured I could slip away, under the cover of fireworks. We set off on the fourth of July and made our way to Lexington, NC for ...

We bought a sixty dollar boston butt for the holiday weekend, for the two of us, without so much as a blink. It’s not that Jim and I have enough to spend money willy-nilly (not even close); but ...

I’ve fallen in with the cult of sorbet-makers. You know, the ones who canwhip up a batch offruity ice-cold goodness whenever the need requires. The ones who like sorbet that tastes just like ...

There’s something on my mind: I’ve found (in real-life and through comments) that a lot of people are self-prescribed haters of certain foods—and I just don’t get it. Putting foods ...

I’ve been anxiously awaiting canning season this year. Last summer I didn’t preserve nearly enough as we needed for the upcoming year. We’ve been out of jam for months now and this year ...

I’ve made a recipe similar to this red-cooked pork belly before, so I’ll give you a tip: make this one instead. While I loved the soupy-version from The River Cottage Meat Book, it lacked ...

if you would like to be added to this list of NJ/PA farms, please email me about your farm and I will happily check it out...