I’m often asked how to use the turnips and radishes in CSA boxes. It seems these little guys have developed a bad reputation from the old days when varieties often had so much bite that they had an almost unbearable bitter taste.
Friends, I’m here to tell you these hardy root vegetables have changed their ways! They are packed with nutrition and, when harvested at the appropriate time, have delicious, sweet and slightly spicy flavors that can be complimented very well with the right accompanying harmony of flavors. Continue reading Turnip and Pomegranate Winter Salad
Fresh cranberry sauce is a classic accompaniment to Thanksgiving day turkey, but this delicious little side could pair nicely with almost any savory meat dish. The sweet and acidic flavors provide a lovely contrast with the rich umami flavors in roasted meats such as pork or beef as well as a rich fatty fish such as trout or salmon.
Continue reading Fresh Cranberry Sauce
Yesterday, I met a fellow Austin food writer at church. While I dabble in writing by basically subjecting you all to my inner thoughts and emotions, she’s a real freelance food writer, y’all. Meaning she pitches story ideas to various media outlets around town and has editors backing her up.
We got to talking about why we cook rather than just dine out all of the time. Naturally, this topic of conversation struck a chord with me and I’ve been thinking about it for 24 hours now. I thought, perhaps I should write this down to share with my fellow cooks (and so my mind stops racing). Continue reading Feed Your Fellows, Be Fed with Homemade Pasta
This year my sweetie and I spent Thanksgiving with my aunt, uncle and cousin. We spent a lovely afternoon with warm conversation, delicious dishes and Chickenfoot Dominoes.
Continue reading Warm Brussels Sprout Salad with Pistachios and Cranberries