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Tastefood: Refrigerator soup is all about the leftovers

My inspiration for making soup is often a convergence of too many vegetables in the refrigerator with homemade stock and leftovers from a roast chicken.This recipe is not an authentic tortilla soup, as I managed to empty most of the contents of my veggie drawer into it. It's chock-a-block full ...

Tastefood: Hasselback potatoes are worth the hassle

I can't think of a better way to prepare a potato than Hasselback-style. You may have seen Hasselback potatoes, with their distinctive accordion pattern. Thinly sliced, but still intact, the flesh is exposed while creating a cascade of ridges and edges ready to crisp. As the potato cooks, a ...

Tastefood: Layer figs into salads

There is a magical window of time when fresh figs are abundant, and now is the time. Soft and fragrant, fresh figs are oh-so-ethereal to eat. Their flavor is delicate yet nuanced. Depending on the variety, they can be sweet and winey, honeyed or grassy.Black Mission figs are the smallest — ...

The Family Table: A welcome distraction

I’ve heard that necessity is the mother of invention, which is definitely true when it comes to speedy meals.When the kids are hungry, they are hungry … no ifs, ands or buts about it.I endeavor to have things pre-made for those “I’m starving” moments, but I don’t always succeed, ...

Tastefood: Time to talk tomatoes

The end of summer means many things to me: Labor Day barbecues, back-to-school excitement, shorter days and ... loads of tomatoes. Yes, I’m talking tomatoes — cherry tomatoes, to be exact. ItĢƵ the time of year when the garden is lobbing bushels of vegetables at us faster than a tennis ...