Sakezuke Miso-Maple Chicken Thighs with Roasted Carrots

sake-lees-miso-chicken and carrots

When you make sake, what's left over are the lees – bits of steamed sticky rice mixed with koji, the bacteria used to ferment the rice into alcohol. Like juicing, you end up with tons of this stuff. And like juicing, it'd be a shame to throw it out. It's full of all sorts of … [Read more...]

Nothing to Trifle With: Strawberries, Blueberries, Custard and Cream Make the Perfect Summer Dessert

gluten-free dairy-free trifle

When it's so hot your pores are like a swimming pool, you can barely sleep and stepping outside feels like you've been hit in the face with a sauna, it's time for trifle. The light-as-air dessert is served cold and combines sponge cake, custard, fruit, whipped cream and a hit … [Read more...]

Sweet-and-Sour Meatballs (The Easy Way and the Complicated Way)

Lamb-and-turkey-meatballs-sweet-and-sour-tomato-sauce-zucchini pasta-arugula

Me: "Do you have ground lamb?" Friendly Guy at Boucherie de Tours: "Sure." Me: Turkey? FGBT: "Breast or thigh?" Me, realizing they grind everything to order and appreciating that the butcher even cares to ask when most ground meat is a mix of whatever fatty bits are … [Read more...]

Garlic-Roasted Zucchini


My zucchinis have exploded – yes that's a drastic overstatement. No bomb has gone off in my community garden plot. But the plants I thought were just too big to be zucchini and must be mysterious melons have sprouted limbs, yielding seven giant summer squash and counting. Now, … [Read more...]

What Do I Do With That Zucchini?

Zucchini-Tomato Tiau

If you're like me, zucchini have taken over your life. Maybe you don't have a community garden plot with four enormous zucchini plants, blossoms so big you thought they were squash and baseball bat-sized green summer squash hiding under thick green branches and enormous lily … [Read more...]