Walking the greenmarket on Wednesday, I was surprised to see nettles still in season. Usually appearing in March, at the beginning of spring markets that close in the winter, nettles are an incredible source of protein as well as being a folk remedy for all sorts of things. If you should find nettles, I like [...]

I met my lovely friend Holly (she has a wonderful food site, Sustainable Suppers, with interviews, podcasts, and recipes) at the new Sandolab yesterday afternoon. While I determined how I would “conduct [my] own experiment,” she tried the house slaw, as brightly colored as South Beach and slightly tangy. Like a house salad or wine, [...]

On Wednesday, I was in New York for about seven hours (it’s a nice day trip from Miami), warming my hands with cider from the Union Square Market and later, sipping hot chocolate with my friend Adnaan (pictures and video of both below). Adnaan and I talked about cities and travel, prompting me to pull [...]

In Mexico: One Plate at a Time, Rick Bayless tells us that hard squashes are prized for their seeds, which are used to thicken soups and sauces as well as provide protein. I’m thinking of my sister Kat, who is a vegetarian, with this recipe; I like to make dishes especially for her during this [...]