So I’m going to a holiday party tomorrow. It’s a pot luck and we’ve been assigned food groups based on the alphabet; I’ve been asked to bring something sweet. These are FOOD PEOPLE, so of course I want to impress them. And also of course, I want to bring something foraged, because that’s how I roll. But it has to…
Read More
Some of you may remember my obsession with all things crabapple. I’ve just added a new and wonderful recipe to my repertoire: crabapple fruit leather. It’s easy, healthy, and delicious.
This recipe didn’t turn out the way I planned. It turned out even better! My first experiment with a roasted dock flour brownie was a resounding success. I wanted to use my oldest and dearest brownie recipe, the one I used to make when I’d just moved to NYC and was trying to impress friends with my baking skills. Back…
Read More
I enjoy playing around with wild flours: acorn flour, Jerusalem artichoke flour, and now, roasted dock seed flour. Not because I have a problem with gluten (I don’t) but because it’s fun. And each of these flours brings something different to the things you bake with them.
Lest you think pesto is only for basil…think again! Lots of wonderful greens make excellent pestos, and so do many different nuts and seeds. Dandelions and black walnuts are both strongly flavored wild edibles, and they combine perfectly in this pesto recipe. Fresh, tender dandelion greens and rich black walnuts liven up pasta, rice, bruschetta, or soups.