Category: mainly vegetables

A box of wild rhubarb from my long time friend and sometimes co-author, Susanna Hoffman, prompted a cooking rendezvous with the tart, succulent vegetable cum fruit. On her Colorado Rocky Mountain property, she has six large patches of the odd chenopodium, whose far flung relatives include amaranth, spinach, epazote, and quinoa. Each May and June, like … Continue reading Rhubarb Compote with Rosewater and Balsamic Vinegar

I’m an avid pickler, must have some on hand at all times. After years of “putting by” in sealed jars, I have turned away from that chore and now prefer fresh pickles. There’s no need for processing the jars to store on the pantry shelf nor

for lengthy resting in the frig while they cure. They are ready to serve within the next day or two. To that end, I have developed the following “magic brine” Continue reading “Fresh Pickles, No Waiting”

Stuffed cabbage leaves have always been part of my life. When I was young, the stuffing was a lamb and rice one, a la my Armenian heritage, and they were called cabbage sarmas.  Later on, I leapt to a variation for my Pig-by-the-Tail Charcuterie, exchanging the lamb and rice for pork sausage and the individual leaf packets for a whole head, which I called a cabbage turban and sauced with a tomato caper sauce. These days, I have returned to the individual packets but Continue reading “Brown Rice, Walnut, and Dandelion Green-Stuffed Cabbage Leaves with Tomato Caper Sauce”