Chard is a goosefoot (who knew?) and oh so good in the kitchen.

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Do colors and flavors always match, and what do we do with these different colored carrots?

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Sometimes the strange harvest of a winter garden holds some surprises.

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When’s the last time you had salsify roots in your kitchen? They make a pretty good chowder in case you have a stash.

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A first encounter with the mythical ramp and why it all tastes like lovage.

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Because Patrick is from Arkansas, I don’t get to complain about New Mexico’s heat and occasional humidity.  “Humid!”  He declares.  “You don’t know humid!”
And he’s got a point. This is the southwest, not the south. As for the heat, it doesn’t seem to bother him, despite which has been damn hot, mosquito filled, and to my [...]

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How cooking alone led to thinking about my happy lack of a food processor for the past two years.

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Concord Grape Pie is a Sure Sign of Fall

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This is the third or fourth year we’ve had these little gems in the Santa Fe farmers’ market. If they’re not elsewhere, they should be, and they probably will be, is my guess. You can’t go wrong with these wrinkled little morsels.
Japanese shishito peppers are 2 to 3-inches long and bright green, like a green [...]

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Just too much cabbage in her CSA box was a challenge for a woman on the Washington Post Food Chat. How much coleslaw can one eat, she asked, and what else can be done with it? This is one of my favorite dishes, despite the need for baking. It’s pretty good at room temperature as [...]

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