When you get a last minute dinner invitation and you ask what you can bring, and your host suggests dessert, and you say sure, then wonder what the heck you can throw together quickly that will impress your friends, well, I suggest a wild blueberry fool. Read more
I love it when food looks fancy and difficult but is really super easy to make. Who doesn’t like to impress friends and family with delicious, gorgeous food that actually comes together in a flash? These foraged spring rolls can be made with whatever you find in your ‘hood, plus a few grocery store items. And while they’re called spring rolls, you could easily make a different version for each season. Let’s start with spring. Read more
If you’re a forager, you get ticks. That’s just the way it is. You can’t spend time pushing through vines, crawling through underbrush, and wading through tall grasses without picking up some undesirable hitchhikers. I’ve had Lyme Disease once and I’d rather not have it again, so here’s what I do to minimize my exposure. Read more
Magnolias are glorious. Period. When they’re in bloom, they punctuate the landscape with gigantic bursts of color and fragrance, and some of these flowers are quite wonderfully delicious. This past weekend was a magnolia bonanza, and there will be LOTS OF recipes coming your way. But the very first (and yes, my favorite) is this Magnolia Blossom Cream Cake. It’s a surprisingly simple recipe with a unique flavor that no one will be able to guess without a clue from the cook. Read more
In case you didn’t know it, I’m Greek. Well, half Greek. The half of me that cooks is Greek.
My point is that I love Greek food, and tonight I’ll be serving a foraged version of tzadziki at my monthly girls’ night dinner. Traditional tzadziki is made from cucumbers, garlic, and yogurt, but this foraged version substitutes curly dock leaves for cucumbers. The tart flavor and crunchy texture of the dock leaves combined with creamy, thick yogurt make an excellent dip. Read more
The fragrance of plum blossoms is intoxicating, and something I look forward to every spring. Plum blossom season is brief, usually lasting only a few days. Early spring snow, wind, and rain wreak havoc on these delicate blooms, so get out there and harvest as soon as you see them. Usually I make plum blossom liqueur, but this time I thought of infusing the flowers in cream for a floral panna cotta. What a good idea! Read more
Colcannon is a classic Irish dish. The name is Gaelic for white-headed cabbage, and it’s usually made from cabbage or kale combined with mashed potatoes. Traditionally colcannon is served in fall, when cabbage and kale are in season, but not being a cabbage or kale lover (who’s kidding whom, I can’t stand the stuff!), I make foraged colcannon in spring when I can use fresh, tender dandelion greens. Their flavor and texture nicely complement smooth mashed potatoes. It’s a perfect dish for St. Patrick’s Day (because it’s green!) or any other spring meal. Read more
The rains have come to Santa Fe and as the snow melts, I can see the first wild greens bravely poking up through the no longer frozen earth. What a welcome sight.
In celebration of the wild deliciousness to come, I’m offering a free live webinar on March 11th. We’ll talk about five of my favorite early spring greens: how to identify them, harvest them, and cook with them. And at the end of the webinar, I’ll open enrollment to my new online course: The Wild Spice Cabinet. It’s something I’ve been working on for a while and I’m very excited to be able to offer it to you.
If you’d like to sign up for the webinar, you can do that here. Attendance is limited, and people are already signing up. I hope you’ll join me there, and look forward to celebrating Spring with you.
It doesn’t take long to get addicted to the flavor of carob. Taste it once and you’re hooked. And if you’re lucky enough to live where carob trees grow, making your own powder is easy to do at home. It takes a little time, but it’s not difficult, and the flavor and smell of fresh carob make it all worthwhile.