I love poached eggs for breakfast. You already know my favorite way to eat eggs for dinner. But you know what’s just as good? Eggs for dessert.
Long Way on a Little: An Earth Lover’s Companion for Enjoying Meat, Pinching Pennies and Living Deliciously is my new bible on grass-fed meat. Much more than a cookbook, it’s a serious text on buying, cooking and overall understanding pastured meats. Joel Salatin says the book, “should grace every omnivore’s kitchen – open, stained, spattered and loved.” I plan to get mine splattered pronto, starting with this recipe.
I purchased the worms with the best intentions.
Here’s a pleasure that’s even better: wild blueberries you’ve picked yourself, for free, in a breathtakingly beautiful nature preserve.
Peas are showing up on purportedly locavore menus around town, but honest local pods won’t debut at Greenmarket for another month or so. Until then, we like to pre-game with PEA SHOOTS, which are literally popping up all over and contain the true taste of the finished product, minus the waiting.
These days, everyone’s abuzz over the arrival of spring at the Greenmarket. I’ve seen triumphant tweets about asparagus and fiddleheads and obsessive instagramming of duck eggs and ramps. But my personal favorite Greenmarket goods, which returned to Union Square last week, aren’t actually ready to eat.
Despite misleading “spring menus” all over town, seeds are only just going into the ground, and for real Greenmarketeers, the cupboard’s still pretty bare. But there’s one ingredient that makes April eating great: eggs.
I envisioned stories on scallops and seltzer, irrigation and infusions.
Sure, this issue works as a to-drink list. But I didn’t just want to serve you a hedonistic roundup of bars to hit and bottles to buy.
Innovators in bread, mushrooms, and on the table.
Real chile-infused oil couldn’t be easier to make and I put it on just about everything.
The only acid I’ve been dropping is the kind you find in late-summer tomatoes and early-autumn apples, and my idea of a jam band…