Eat your Elements: Recipes and Food

I love pumpkin.  It's fantastic.  And it's one of the few fruits/vegetables that we still view as seasonal.  I always get so excit...

I'm dealing with a backlog of recipes/food.  I've got photos of food I made about a year ago, and just never posted, because I got...

Mm, Biscotti.  Most of us probably think of a crisp cookie-like stick with chocolate on the bottom, accompanied by coffee (or tea for fo...

Don't you love when you find something delightful and unexpected at the grocery store?  I stumbled across some ground free-raised veal...

This is another recipe from The New York Times.  They ran an article a few years ago about chicken skin gaining popularity as an ingredient,...

I have no idea who the casserole was named after.  We joked that it was named after one of the members of our bell choir, and she rolled her...

A few years ago, things came together in a brilliant flash of mental serendipity for me, and I created a Thanksgiving side dish that I hav...