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From Spain to the United States, romesco sauce picked up some Mexican flavors. Read more

Flash in the Pan

Try a recipe with oyster mushrooms to celebrate the melting of snows and falling of rains. Read more

Flash in the Pan

A delicious recipe for chocolate beet and carrot cake. Read more

Flash in the Pan

With bacon, potatoes, peppers and eggs, radishes can become a welcome splash of freshness. Read more

Flash in the Pan

Recipe for sprouted garlic in oyster sauce. Read more

Flash in the Pan

Dandelion is at the far edge of the bitter spectrum, while rhubarb is at the extreme end of sour, yet they can go together in a salad. Read more

Flash in the Pan

A recipe for blended lemon curd bars; if a flavor could make you wish for sunglasses, this would be it. Read more

Flash in the Pan

A recipe for meatballs of Jewish and Mexican inspiration, to serve with chicken soup. Read more

Flash in the Pan

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Photo Credit: Ari LeVaux

Eggs taste delicious in all forms, but the crepe omelet is an ideal way to eat eggs, be it sweet or savory. Read more

Flash in the Pan

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Ari LeVaux

Red dal is a warm, spicy Indian dish to fight off the cold. Read more

Flash in the Pan

Cabbage can be served raw, cooked or fermented, with a flavor that can range from sweet to spicy to pungent, and a texture that can be crunchy or tender. Read more

Flash in the Pan

Rice is served with nearly every meal in Colombia, usually prepared with oil and seasonings, pilaf style. Read more

Flash in the Pan

Where there are chile peppers, there are sauces made from chile. Read more

Flash in the Pan

Few methods of coping with winter are superior to sipping a grapefruit martini. Read more

Flash in the Pan

The utility rating of celery is a clear 100%, for every part of this all-year vegetable can be eaten. Read more

Flash in the Pan

The climate case against red meat is tough to dispute. But the human health case, on the other hand, looks tailored to support the climate case. Read more

Flash in the Pan

A cabbage parmesan recipe for the cold winter months. Read more

Flash in the Pan

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Todd Zawistowski

Today, almost all of the wild rice sold is paddy-grown and machine-harvested, mostly in California. To find the real wild stuff, you need to find a ricer who is willing to sell you some. Read more

Flash in the Pan

A restaurant in Bangkok has served the same soup for more than four decades. Not the same recipe, the same soup. Read more

Flash in the Pan

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The farmers markets of summer get all the glory, but pound for pound, the winter markets have more guts. Read more

Flash in the Pan

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