Magnolias are glorious. Period. When they’re in bloom, they punctuate the landscape with gigantic bursts of color and fragrance, and some of these flowers are quite wonderfully delicious. This past weekend was a magnolia bonanza, and there will be LOTS OF recipes coming your way. But the very first (and yes, my favorite) is this Magnolia Blossom Cream Cake. It’s…
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In case you didn’t know it, I’m Greek. Well, half Greek. The half of me that cooks is Greek. My point is that I love Greek food, and tonight I’ll be serving a foraged version of tzadziki at my monthly girls’ night dinner. Traditional tzadziki is made from cucumbers, garlic, and yogurt, but this foraged version substitutes curly dock leaves…
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The fragrance of plum blossoms is intoxicating, and something I look forward to every spring. Plum blossom season is brief, usually lasting only a few days. Early spring snow, wind, and rain wreak havoc on these delicate blooms, so get out there and harvest as soon as you see them. Usually I make plum blossom liqueur, but this time I…
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Colcannon is a classic Irish dish. The name is Gaelic for white-headed cabbage, and it’s usually made from cabbage or kale combined with mashed potatoes. Traditionally colcannon is served in fall, when cabbage and kale are in season, but not being a cabbage or kale lover (who’s kidding whom, I can’t stand the stuff!), I make foraged colcannon in spring…
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The rains have come to Santa Fe and as the snow melts, I can see the first wild greens bravely poking up through the no longer frozen earth. What a welcome sight.
