Category Archives: Uncategorized

Here’s a delicious way to use up green tomatoes. Sweeten them with sugar, or add any herb or spice you like—tomatoes are incredibly versatile. These are ready to eat after about a week of refrigeration. I am not sure how … Continue reading →

This is a modified version of a Moroccan-inspired recipe on a popular food delivery website. Among other things, I divided the recipe in half. As delicious as it is, the squash makes it only good for 2 days in the … Continue reading →

  1 1/4 lb chopped onions 5 lb tomatoes, peeled and chopped 2 lb mixed peppers, chopped 1 head garlic, minced 2 1/4 c apple cider vinegar 3T salt 1 1/2 c cilantro char peppers on gas grill, place in … Continue reading →

I was going to a potluck where the fare is typically old-school and wanted to do  meatballs, but found the vast majority to be “1 jar grape jelly/1 bottle chili sauce.” Not wanting to  do the same old thing, I … Continue reading →

It appears in your freezer, or your shopping cart, at the bottom, in  the back,  (maybe) shamefully sitting among the legitimate food that belongs there because it’s DELICIOUS, ALWAYS IN SEASON, and EASY AS FUCK TO PREPARE. It’s about as … Continue reading →

We all buy these. Sometimes, at great expense (see Truffle Salt.) This is all easy as fuck to make at home. Got some salt? A flavor you want to mix with salt? A way to dry it all out? Ok, … Continue reading →

  From chef Robin Leventhal, Wine Country Culinary Institute and CraveFood.com 2 tablespoons grapeseed or canola oil 1/2 cup shallots, minced 2 teaspoons salt 1 tablespoon fresh ginger, grated 2 cups water 2 cups coconut milk 2 cups dried red … Continue reading →

This falls into the “who knew how much I would love this” category. The creaminess of the avocado balances the acid components beautifully. Try this on vegetables or pork, or on plain old green salad. This is how I made … Continue reading →