Tabouli with Figs, Almonds, Orange, Parsley, and Ginger Print Prep time 15 mins Cook time 5 mins Total time 20 mins Recipe By: Sheila McDuffie Cuisine: Lebanese Serves: 4 to 6 Ingredients 1½ cups tabouli (cracked bulgar) 1½ cups boiling hot water 1 bunch flat-leaf parsley, finely chopped 6 figs, cut in 8 […]
Seed Saving
Seed saving is either a simple activity or an elaborate fight against nature. It all comes down to cross-pollination and whether it will affect the plants progeny in an adverse way. First we must discard any consideration of propagating hybrid plants. They are manipulated by the grower who uses two different parents to produce a […]
Preserved Autumn Leaves and Bittersweet
It was cloudy this morning, so while I was waiting for the sun to come out for some food photography, I went and foraged a few things from my woods. I had some glycerin from my soap making days, so it was time to preserve some autumn leaves a la Martha. Most of the leaves […]
Composed Salad
This photo is over the top! First I think Mardi Gras, then I’m looking for the vegetable man a la Giuseppe Arcimbold. Still, I wanted to share this because parts of this salad were purchased at Green Thumb Farmstand in Southampton, NY. Yes, I actually got out of Upper Black Eddy and had a whirlwind […]
Fig, Pear, Arugula, and Goat Cheese Salad
Found fresh organic figs! Actually gasped when first setting eyes upon them – yes, love at first sight. A rare sight, at that. Arugula is an assertive, classic partner with figs. How about some pecan and breadcrumb-encrusted warm goat cheese with a dried date and aged balsamic vinegar chutney? I have some 25 year old […]
Earthly Delights
Back in June 2012 I attended Earthly Delights in Pottersville, NJ. Wow, what a place. This private home is opened up every other year for a tour of the gardens, lectures by the horticultural intelligentsia, and upscale vendors selling gorgeous plants and antiques. Jerry Fritz, of Linden Hill Gardens, told me about this and I’d […]
Forcing Spring Bulbs
I had a book – Paradise Contained – with pictures of the most glorious bulbs grown in pots. The photographs would seem a little dated now; color preferences have changed and we’re a bit more sophisticated. There are a few things about starting your own bulbs indoors that make the time spent extremely worthwhile. Although […]
Cambodian Noodles
The World Curries class this week at my cooking school provided the ingredients and inspiration for this cup-o-noodles. The cilantro had turned to black mush. How does it do that so quickly – it’s the worst. The exotic garlic chive flowers remained in excellent condition, happily soaking up water in a vase in the fridge. […]
Wild Mushroom and Potato Frittata
Bet you think I spent the weekend rambling through the rainswept woods, foraging for mushrooms, and picnicking on moss.I much prefer leaving all that rambling to the professionals. Like Chris and Patty Darrah at Mainly Mushrooms. The fall harvest is in and the selection is staggering. Black foot, cauliflower, hen-of-the-woods, chantarelle, and more. I usually […]
Moroccan Preserved Lemons, Harissa, and Ras el Hanout
My students often ask me what my favorite cuisine is and invariably I answer Moroccan. I love the taste triumvirate of the hot harissa, preserved lemons, and complex ras el hanout, all pulled together with the sweet addition of a spoonful of honey. One of these ingredients you must plan for a month ahead […]