When I made this slaw, I sliced the blanched snow peas lengthwise in thirds. I did it by stacking 3-4 together at a time. It took me 1-2 minutes. If that’s not where you’re knife skills currently are you have two options: one, don’t make this dish and miss out […]
I recently asked the question, “should I use bacon fat?” It was largely rhetorical. My husband Jason, our friend Sam and I were in the test kitchen working on a recipe for a Brussels sprout slaw. Inspiration had come in the form of Sapore Oil and Vinegar‘s new Harvest Apple […]
Celery root is a disturbingly ugly vegetable with tan skin and a gnarly, knobby top. Once the top is cut away and the skin peeled, it reveals creamy, slightly starchy flesh, with the sharp, but delicate flavor of celery. It is generally served roasted, braised or boiled – mostly in […]
With all due respect to the many great chefs in DC, you can keep your Rammy’s and your James Beard Awards (but keep me in mind for the future). This past weekend, I earned top honors from a mom. She had stopped by my Eastern Market cooking demos with her […]
