Tag Archives: links

Recipe Roundup

28 Sep

My newest article and recipe went up at Indie Fixx last week.  In it, I extoll the virtues of making one’s own crackers from scratch.  Don’t believe such a thing could ever be considered even mildly enjoyable?  Head over to Indie Fixx and take a glimpse at the homemade lemon, Parmesan, and mint crackers I made, then rethink those Triscuits in your pantry.  After considering the crackers, take a look at my other recent posts on Indie Fixx.

Moroccan Eggplant Bruschetta

Orange-Lime Brownies 

Lemon, Parmesan, and Mint Crackers

As summer soldiers on into autumn, the look of Portland Farmers Market will be constantly evolving.  Stone fruits and berries will give way to apples and pears, summer squash will be replaced by winter squash, and my recipes will take an eventual turn towards the quietly comforting.  As we move ahead to colder weather, here are my last three summer articles and recipes for Portland Farmers Market.

Leek and Zucchini Pancakes with Poached Eggs; Cucumber, Apple, and Mint Sorbet

Panzanella with Caramelized Onions 

Fresh Corn and Roasted Poblano Cakes; Pear and Frisee Salad with Honey Mustard Vinaigrette 

Other Places, Other Foods

18 Jun

In addition to happily publishing recipes and kitchen information on this site, I can also be found spreading the joys of cooking and eating via two additional outlets for whom I am a regular writer, Indie Fixx and Portland Farmers Market.

Indie Fixx, the great lifestyle and design website run by Jen Wallace, is a veritable cornucopia of information and inspiration.  My regular column on Indie Fixx is called Melting Pot, and it appears twice a month, on every other Friday.  Curious about some of the recipes I’ve created for that site?  Well, allow me to share some of the bounty with you (click the links to get to the full articles and recipes on Indie Fixx).

Fruit and Nut Granola Bars

Buttermilk Waffles with Bacon and Caramelized Pears 

Greens, Feta, and Phyllo Tart 

Orange Semolina Cake with Raspberry Coulis 

Pear, Ginger, and Brown Butter Scones 

Thai Mango and Chicken Salad 

For the Portland Farmers Market, I write a regular column that focuses on buying and cooking affordable, delicious food with seasonal ingredients that come directly from the farmers market.  Twice a month I head to the farmers market with $10 in my pocket, and my goal is to find enough food for that price that will allow me to make an entire meal for 2-4 people.  I know people often times think of farmers markets as being overpriced havens for out of touch food obsessives, but my column aims to change that perception. So far I’ve developed three meals, $10 and under, for the farmers market.  The most recent one, an Indian feast made from exactly $10 worth of produce, yielded enough food to last us through several heavenly days of leftovers.  It was like a farmers market magic trick.

The most enjoyable aspect of developing recipes for the farmers market is the fact that every market features different produce every week.  You really learn to eat with the seasons when you follow what’s fresh and available from local farms, so every visit ends up being a pleasant and inspiring challenge.  Below are my three most recent $10 meals for the Portland Farmers Market (again, click on the links to make your way to the complete articles and recipes).

Pea Shoot and Roasted Beet Salad with Sauteed Beet Greens and Breaded Chevre 

Roasted Fennel and Parsnips with Lemon Basil Bruschetta

An Indian Feast of Zucchini Pakoras (Indian Zucchini Fritters), Aloo Gobi (Indian Potatoes and Cauliflower), and Kachumber (Tomato, Cucumber, and Onion Salad)

Visit the recipes.  Try them out.  Tell me what you think.  Keep checking in and discovering what is new here, at Melting Pot, and at the Portland Farmers Market.  The recipes never stop coming.

Food and Kitchen Links

25 Feb

From the NY Times: Seeds Straight from Your Fridge—Can you construct a crop borne of the pantry instead of the usual seed catalog?


Two great videos about mushroom hunting, featuring Leather Storrs of fantastic Portland restaurant and wine bar Noble Rot:



Burkhard Bilger talks about fermented food and bacteria, inspired by his article in the November 22nd food issue of the New Yorker.  Interviewer Blake Eskin’s great soundbite, “I have a friend who always says that the two signs of senility in men are comparison shopping and pickling.”


Jill Santopietro (currently the food editor of CHOW.com) was a recipe tester for The NY Times Magazine, and she did all her cooking and testing in her 11.5 square foot kitchen.  The NYT used to do a fantastic cooking series with her called “Tiny Kitchen,” or, alternately, “Kitchen 4B.”  I absolutely loved this series, but always had a difficult time finding all of the videos in one place on the NYT video site.  I recently discovered that Santopietro has complied all her Tiny Kitchen/Kitchen 4B videos on her own site, so now you can find and watch them with great ease (Tiny Kitchen/Kitchen 4B links can be found at the bottom of the page).


Finally, this Wikipedia entry on the history of Kentucky Fried Chicken’s secret recipe is a real hoot.  The recipe is handwritten in pencil on a piece of notebook paper that sits in a secure, computerized vault, guarded by motion detectors and security cameras.


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