Eating in or Eating out? Food news, reviews and recipes
Hooray! The Buggy Whip is again open for lunch! I’ve enjoyed this vintage place for dinner upon several occasions. Usually I go for their football-sized lobsters, steaks or the infamous Stone Crab Claws, a seasonal …[READ MORE]
Join Antioch University May 24 ( hey, that’s today!) from 6 to 8 p.m. for a free sustainable supper – cosponsored by SAN, the BA program and the MA in Urban Sustainability Program. Speakers will …[READ MORE]
Having an avocado tree is the gift that keeps on giving. I count myself among the lucky to have a tree so generous, so happy, and so fecund at this time of the year. It’s …[READ MORE]
This week’s From the Farmer’s Table celebrates the lowly leek, symbol of Wales, and mild member of the alliaceae family. The variable early March weather makes this the perfect time to prepare broth and hearty …[READ MORE]
Korean Rice Cake Soup (Dduk Gook) 6 servings 12 cups beef stock 2 (2 lb) packages of Korean rice cake ovalettes, soaked in water 2 eggs 1/2 lb. cooked boolgogi 2-3 green onions, sliced thinly …[READ MORE]
Kale with Cranberries (serves 8) 2 bunches kale, thick stems removed, torn into bite-sized pieces 1/2 cup pine nuts 1/2 cup dried cranberries 3 T. olive oil 1 T. sweet balsamic vinegar Steam kale until …[READ MORE]
‘Bruised’ Raw Curried Kale Salad (serves 2 as main dish and 4-6 as side dish) 1 bunch kale, sliced fine 3 small carrots, grated 2 small turnips, grated 1 cup cooked or sprouted grains 1 …[READ MORE]
Pink-fleshed oranges, sweet and low in acid? Citrus with pigment which reduces risks of heart disease and some types of cancer? Am I kidding? No, I’m not kidding. These oranges are not fruit from a …[READ MORE]
Rich German Stew (serves 6) 3 lbs. beef stew meat (chuck roast cut into 2 inch cubes works well for this recipe) 1/2 c. flour 2 T. oil 2 c. cold water 1/4 c. apple …[READ MORE]
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