Cinnamon-Cardamom Filled Whole Grain Scones
When I was in my late teens I began reading cookbooks like novels. It turns out I have something called synesthesia where a stimulus that comes in through one sense gets transferred to another sense. For me, it meant that when I read a recipe, I could smell it and taste it.
Asparagus Goat Cheese Spring Galette
We had a lot of fun developing this Spring Galette recipe. We looked up a ton of recipes to see the general technique before landing on an approach that fits with our style of cooking.
Recipe: Baingan Bharta
We discovered this eggplant dish in the 70’s, and it is a wonderful recipe for those of us, including me, who only like eggplant under certain specific circumstances.
Smoked Trout Spread with Mascarpone, Shallots, and Dill
Smoked fish is a longtime favorite of ours, both in sandwiches and served on crackers as a delicious appetizer for parties and guests. Trout is a wonderful fish with flaky white meat and a lot of flavor.
Parmesan Cream Shrimp in Roasted Kabocha Boats
There is a precious little country in South America with 3 ½ million people and 30 million free range cows getting fat on the rich pampas grass that grows wild there. This young country, established in 1825, is called Uruguay, “river of the painted birds.”
Get access to the monthly Rehumanization Magazine featuring contributors from the front lines of this effort—those living on Death Row, residents of the largest women’s prison in the world, renowned ecologists, the food insecure, and veteran correctional officers alike.