Feed your family. Feed your soul.
French Onion soup is a classic recipe which we first posted more than 5 years ago. The reason for a refresh is because we’ve had our heads buried in our Instant Pots over the last few weeks, developing new recipes for our Peapod meal kits.
The Zen lab is busier than usual as we prepare a new series of 5 minute prep recipes for all of our spice blends.
As my family already knows, I am definitely not a short order cook. I will happily plan make eggs on toast or a quick pasta pesto for dinner, but whatever it is we all sit down to eat the same meal.
No trip to Wisconsin from Chicago is complete without a rest stop at the Mars Cheese Castle to stock up on New Glarus beer and cheese curds, and a detour on the way home to pick apples and drink cider. The inspiration behind our Wisconsin …read more
If last week’s recipe for carrot soup with pine nut and caper topping was simple, wholesome and elegant then this week’s is bold, nurturing and indulgent.
It’s almost 3 weeks since we crept across Sagamore Bridge onto Cape Cod and into another world. The only intermission during the previous two day roadtrip from Chicago was a brief spectacular, soggy and sonorous boat trip in the Niagara Gorge at Niagara Falls.
I was free to putter around in my community garden last Sunday, on a scheduled but very relaxing “annual work day.” It was the perfect pairing of purging and planting. I’m committed to growing my own, organically, in support of Earth Day every day.
It’s like watching a skilled percussionist when Graham, my husband, takes over the kitchen. He finds great therapy in cooking, usually at the weekend when time permits. He loves chopping and blending flavors, especially those for Indian or Thai curries.
When I first made these Szechuan short ribs, I set them to cook all day and dashed out of the house to a meeting. I thought I had created a winning number for our Paleo followers.
A few weeks ago I decided to participate in a Lenten Study at my church. A good friend of mine was facilitating the group, so I knew the evening would be well organized with rich discussion. Each week we have been challenged to examine a …read more
The spotlight this week is on my store cupboard hero, garlic. Garlic’s health benefits come in many guises from preventative and treatment of heart disease and the common cold to regulating cholesterol levels while reducing high blood pressure and strengthening the immune system.
When I first ventured into slow cooking I spent years cooking meals you expect from a slow cooker – beef stew, soup, chili…
