One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. I have to tell you that I’m not feeling much like menu planning. We had a mock Thanksgiving dinner over the weekend, and after a marathon day of cooking and testing... more

2 tablespoons chili oil 4 cloves garlic, minced 1 medium yellow onion, diced 2 cups patty pan squash, whole or quartered depending on size 2 cups green Thai eggplant, quartered 3 tablespoons red curry paste 2 tablespoons fish sauce ¼ cup lemongrass, diced 2 tablespoons ginger, minced 1-2 Thai chilies, diced (seeded or not depending on your heat preference) 1 tablespoon brown sugar ½ teaspoon salt 1 can coconut milk 1/2 lime, juiced 1 pound raw shrimp, deveined and peeled 1 cup cilantro, stems removed Heat... more

Fall came in this week with a burst of cool wind, bringing out our sweaters and socks, sandals packed reluctantly away as we prepare to move into the next season. Still, though, there are tomatoes and summer squash at the farmers market, hopefully for a few more weeks, sitting in wooden crates and baskets right alongside the apples that are becoming more and more prevalent with each passing week, and the last of the summer vegetables must not go unused. I’ve been craving curry for a while,... more

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. Fall is only two days away. Two days! I can’t believe it, and yet I’m doing a bit better with the transition than I was last week. I’ve even worn socks…but... more

I’ve wanted to start making more bread for some time now. I dream of large, luxurious loaves baking on a daily basis, making the house smell like a bakery. But I don’t. I even have Artisan Bread in Five Minutes a Day, but my fridge, you see, is teeny tiny when you’re trying to feed six people. Most days we have to play a few games of Tetris to fit the leftovers in and get the door to close and a bucket o’ dough just doesn’t fit. But oh, how I wish it would. Focaccia... more

1/4 cup water at room temperature (x4) 3/8 cup whole wheat flour (x4) In a pint-sized glass jar or mug mix the water and flour. Note: 3.8 cup flour is a 1/4 cup plus half a 1/4 cup, and you can eyeball it. Scrape down the sides of the jar, cover loosely with a towel or plastic wrap and allow to sit for 12 hours. After 12 hours add another 1/4 cup water and mix thoroughly until combined. Stir in another 3/8 cup flour. Scrape down the sides, cover loosely and allow to sit for 12 hours. After the... more

One of the things we strive for when planning our menus is making everything fit together into one nice, neat little package. We look to use ingredients in different ways throughout the week so that we’re benefiting from the ability of do-aheads and being able to buy in bulk. We also benefit from a well-stocked pantry. Yes, I’m a day late and a dollar short. Autumn is inevitable, and when the sun was shining yesterday, my head got swept up and I ran outside, oblivious to the pile... more