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Parsnip Cake with Whipped Cream Cream Cheese Frosting.

Parsnips are a pleasant surprise in the spring garden

Wednesday, April 29, 2015

Editor’s note: This article was updated Friday to include the number of eggs in the Parsnip Cake recipe. The garden season is getting under way a little late this year; it was only a week ago that the last of the snow melted out of my patch of earth. All that white stuff, though, left some lovely surprises in its …

Try a taste of this Scandinavian Lenten treat

Wednesday, February 25, 2015

My father’s side of the family emigrated to the United States from the Swedish-speaking part of Finland. And though I have never been to the land of my ancestors, I was raised to love cardamom, which is to Swedes and Finns what cinnamon is to Americans. The weeks leading up to Easter are, …

Using the bounty from your winter CSA

Tuesday, January 13, 2015

I belong to a winter CSA, which means every week I pick up more root vegetables and winter squash than I know what to do with. In past years, I’m ashamed to say, I sometimes forgot I had all those carrots and parsnips at the back of the produce drawer until they turned …

Home Plate: Tips for some classic ‘Thanksgivukkah’ desserts

Tuesday, November 19, 2013

This year, Thanksgiving and the second night of Hanukkah fall on the same date, a festive coincidence that won’t happen again for another 70,000 years. All over America, cooks will be riffing on what has been dubbed Thansgivukkah, …

Home Plate: Know your mushrooms before you make magic

Wednesday, September 18, 2013

About a year ago, I wrote about collecting and eating wild oyster mushrooms. Even though I warned at the top of the article that mushrooms can be deadly – that no one should collect mushrooms without knowing exactly …

Home Plate: Are you feeding your gut what it needs?

Tuesday, August 13, 2013

I am giving two food demonstrations this week – one this afternoon at the Canterbury Farmers Market (4-6:30 p.m.) and the other Saturday from 10 to 11 a.m. at the Warner Area Farmers Market – and I have …

Fresh from the garden: garlic scapes and sour cherries

Wednesday, July 10, 2013

A few weeks ago I met a woman who on hearing my name said, “You’re the one who writes those recipes that are too hard to make!” Ouch. The problem is, I love to cook. For me, making …

Home Plate: Three books for gardening cooks

Tuesday, June 25, 2013

Some of my earliest memories are of gardening with my grandfather and working in the kitchen alongside my grandmother. I have certifications from both the French Culinary Institute and the New York Botanic Garden. I should know a …

Home Plate: Good King Henry a perfect spinach alternative

Wednesday, June 12, 2013

Who could resist an edible green that tastes like spinach and also happens to be an easy-to-grow perennial? One that can be eaten as an asparagus-like sprout in early spring, as a cooked green until autumn frosts, and …

Home Plate: Dandelions, ramps and asparagus – oh my!

Tuesday, May 7, 2013

The longer I garden, the more I appreciate perennial vegetables. Plant them once, take care of them by weeding, watering and feeding the soil around them with good compost, and they’ll return reliably year after year. Many of …

Homeplate: Incredible eggs

Wednesday, April 24, 2013

The flock of Black Jersey Giant hens I share with my sister-in-law has just turned four, and they’re still laying more eggs than our two families can absorb. Getting rid of the excess is no problem, though; actually …

Home Plate: Delicious spring harvest

Tuesday, April 9, 2013

It’s always a gamble, planting seeds in late fall in hopes of having a harvest in early spring. In the middle of last August, I sowed three long rows of Scarlet Nantes and White Satin carrots. By September, …

Home Plate: Think you don’t love tofu? Try making your own

Wednesday, March 27, 2013

One of my favorite restaurants in New York City is Kyotofu in Hell’s Kitchen. I’d walked by the place for years and hadn’t been tempted to go in – a restaurant based around tofu just didn’t hold much …

Home Plate: The sweet taste of maple

Wednesday, March 13, 2013

Every season has its trio of delights. In mid-March the troika is: 1) almost 12 hours of light a day; 2) cross-country skiing on corn snow; 3) steamy sugar houses, where maple sap boils over wood fires. My …

Home Plate: Preserved lemons brighten any dish

Tuesday, February 26, 2013

I recently picked up Paula Wolfert’s beautiful cookbook, The Food of Morocco, in which Wolfert extols preserved lemons as “the most important condiment in the Moroccan larder.” Fresh lemons, she warns, are no substitute, and I agree. Brined …