home eco-nomics for the rest of us
Hi, folks. It’s been a beat… years. But hey, I’m still here. And so are you. Whew. Tomorrow is Election Day 2024 in the U.S., and like others, it’s gotten me thinking and feeling all sorts of things. Here’s one: apple crisp with beans. Okay, …
Like sunshine, of course, This egg yolk pillowed in white. Tomorrow may snow. This morning’s temps are in the teens. The sun seems ever so slow to rise. I wonder how it is for the wild things. Do they, like me, feel themselves willing …
I for one am pretty excited to start celebrating Juneteenth, a holiday I’d known little about until finally a critical mass of citizens rattled our collective malaise around systemic racism in America. One thing I know: I’ll be making something from The Taste of Country Cooking …
Onto this stage of culinary crisis, enter “quarantine greens.” Super-hero of the food world, this infinitely variable blend can keep you in fresh-ish greens for months. You may already have been making some version of this, maybe after seeing the New York Times beans with …
When did cooking just plain rice get to be so fraught? An ancient food, eaten in many of the world’s poorest places, people have been making rice for centuries. Wait, millennia. And they’ve been making it in circumstances that most of us (with indoor water …
No-electricity cooking at home is seldom planned, unless of course you’re undertaking some Scouts project in the back yard or live off the grid. Kudos to you, if you are/do. For most of us, most of the time, no-electricity cooking is foisted upon us under …
One of my favorite appetizers or snacks is a vegan street food from southern France called socca. It’s made with garbanzo bean flour, and although it looks like flatbread, there’s no gluten in it. Best of all, no recipe necessary! Here’s the formula: 1 C. …
Here’s the thing about pumpkin pie. The crust. Really? Despite a conscientious pre-bake and all those shenanigans, the only sometimes worth-eating part of a pumpkin pie crust is what sticks out above the custard, and that – with apologies to all you pastry kings and …
Beets like this – magic. Golden, red, and everything in between, there are difficult and messy ways to prepare beets (those ways have their time), and then there’s this. Works every time. And there are so many things you can do with them! Like this …
Chicken Soup! It seems impossible something this easy can be this delicious. In soup-er brief: You drop a whole chicken into water, boil it with vegetables, and you’re done. The only caveat is that the chicken be fresh or thawed. Ingredients for Chicken Soup, Old …
Our fall days zoom on, shorter and shorter. Here’s a handful (in five installments) of super speedy foods – no recipe necessary, few (and flexible) ingredients required, quick to assemble, quick to clean afterward. That they’re healthy (pretty much) is bonus plus. Then, you can …
I had some quinoa in the fridge, leftover from a tofu katsu dinner I’d enjoyed a few nights ago. (Man, that was good!) So when I woke up wanting something hot and substantial for breakfast, I thought – why not stir up an individual quinoa …