Caramelized Onion Yield: 3/4 cup Inspiration Caramelizing onions produces a depth of flavor that is unique; not quite sweet but rich. If you are not familiar with them, think of good French onion soup; those caramelized onions are why the … Continue reading →
To kick off our series of Thanksgiving posts I am updating an earlier post and issuing a challenge to all of you urban farmers, courageous cooks, and foraging folk. I’m challenging you to stuff your turkey before you slaughter it. … Continue reading →
Bread Pudding Serves 4 Who says doughy white supermarket “French Bread” (aka dws”fb”) isn’t good for anything? I had a loaf I was planning to photograph and didn’t, and it was a cold rainy night so I did what any … Continue reading →
We met up with some friends at the Ballard Farmers Market last weekend. Once again I am reminded how many things we are able to grow and produce well in the Pacific Northwest. Ballard Farmers Market Slideshow [slideshow=2] The haul: … Continue reading →
