Make a queer casserole for your queer brunch because this is a queer food blog, baby
I made these cookies to send in care packages to some of our friends, including my friend who always requests birthday cake challenges. (This year, it was meant to be this cheesecake adventure.)
Hot cocoa for chilly spring nights
JUST TRYING TO LIVE MY LIFE, OCCASIONALLY DELICIOUSLY.
On metaphors and small gardens
Stay hydrated and give back to the community this Pride season!
Last June, my partner discovered a raspberry bush straddling a parking lot and a church garden, which have both since been bulldozed and turned into an apartment building we cannot afford to live in.
We can handle nettles by taking a page from Ivan Coyote and “cowboying down.”
These barely-sweet scones are light and fluffy with lots of tangy rhubarb.
Like every other food blogger and foodie friend I know, I watched The Great British Bake Off, (or Baking Show, as it’s known in the US) this winter. I’m not a big reality cooking competition enthusiast, and the optimism and teamwork of the show were exactly what I needed. A friend told me about Book Larder‘s new event “The Great…
Spring has arrived in Seattle, and with it, so has the spring produce: fiddleheads, rhubarb, and nettles. Part of the issue with seasonal foods with a short availability is that recipe development can take a couple years if supplies are limited. This year, I got a 1/4 lb. bag of nettles at the Capitol Hill Farmers Market in late April and got to work on a couple dishes, including this nettle and mint tea, for those of you who enjoy a little punch to your herbal tea.
It took me a year to get this one down pat, but this vegetarian tart has been a hit at dinner parties. Rosemary-roasted beets, butternut squash, parsnips, and carrots are tossed with roasted garlic and goat cheese, then baked in a savory pie crust.