Buy the bookHen and Dumplings - june 5, 2013

OK, yes, I'll use a regular chicken. Not quite as exciting as tracking down an old hen, but I'll still get to use a recipe from this beautiful book. I'll serve it with a salad. On p. 38, it uses celery, carrots, a leek, an onion and one head of garlic - all seasonal vegetables right now.

 

Buy the bookCarrot Soup & Cooked Lettuce  - may 27, 2013

I first discovered Andrea Reusing and her Chapel Hill restaurant, Lantern, in Charlotte Druckman's book Skirt Steak. When talking ingredients, she recommends using whatever is available in season close to home, which means the produce should be both fresh and inexpensive.

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