Beans provide the fireworks for any kitchen garden. In a sea of leafy green things, a psychedelic flash of color is always welcome.
I first wrote about my obsession with chiles and peppers in the Fall 2018 issue, and I’m pleased to report that the insanity continues.
My stepson married a Vietnamese woman in a traditional ceremony in her village. We spent a memorable two weeks eating our way up to the wedding day…
To make cheese in my kitchen, to form a funky chunk then sip a mug of piping hot whey, feels like a bit of a miracle.
There are a million signs of early spring, but nothing is so emblematic and magical as the arrival of ramps in the woods by the side of the road.
This recipe comes from the Fall 2019 installment of Jennifer Solow’s column, Kitchen Garden.
