Chocolate Panna Cotta

Panna cotta is extremely good. As are all custards, but gelatin is much less temperamental than eggs are. Hard to mess this one up. The yogurt is there for acidity and texture; I swear I’m not getting paid by Activia or anything. 12oz heavy cream 1/4c plain Greek yogurt or sour cream 2T sugar 1/2t salt…

Interview with Josh Volk for Slow Food USA

I recently had the opportunity to interview Josh Volk, author of Compact Farms, a new guidebook on running market farming operations on very little acreage. We were surprised to discover that we’d both worked at Sauvie Island Organics–myself last summer, as a field hand, and Josh several years before as a farm manager. Sauvie was, in…

Carly’s Fruity Bourbon Juice

…it’s also an exhortation to combine two very summery, very Southern culinary activities: making pie and drinking bourbon.

Miso Guacamole

First of all: just try it. I’ll wait. 3-4 small to medium avocados 1/2 small white or red onion, minced 1 clove garlic, crushed or grated 1/2 lime (more to taste) 1/2 t cumin 1/2 t chili powder 1 T white (shiro) miso paste (more to taste) 1 t soy sauce (more to taste) Squeeze…

Minibar Mixology: The Moonstone

This is intended as the first in a (mini) series of cocktails to make with those little 2-ounce bottles of liquor, in case your roommate got you a sampling of them as a tongue-in-cheek birthday gift (my situation). Or in case, god forbid, you are staring down the be-Pepsi’d countenance of an actual minibar. If…

A perfect asparagus delivery system

…this is something my mom made every summer, just as soon as the asparagus in our garden started the cycle from tender shoots to frilly, Jurassic fronds.

Filial pie-ety

If you’re like me, the best part of a pie is the sticky, goo-saturated bottom crust, and strawberry rhubarb filling makes some top-shelf goo.