A Pot O’ Luck
What to take to a collaborative supper at the new Peach Laroo in Egg Harbor City? Or to make for a community gathering? Or on a rainy day, any time of the year? Old friends: clams and chicken.
Full of Beans
Don’t make excuses; do make a pot of beans that you’ll divide into two or three or more containers that become dinner.
Spring Rabe
Ring in the season with a tender, mild, easy-cooking early-harvest vegetable.
Roasted Carrot Spread
Blitz in a food processor roasted seasoned carrots, a sweet potato and garlic. Use at will. It’s as simple as that – and as delicious and nutritious as it sounds.
Kale-Daikon Slaw
This hearty side show is the perfect foil for pulled pork or any kind of barbecue – and it eases into a solo act with the addition of an accent or three.
Comeback Farm Preserves
Nothing like applesauce from the best organic heirloom apples. Which will lead you to butters of Asian pear, peach and pumpkin. Eat as is, all by yourself. Or share.
Hearty Salad Greens
Raise a glass to toast the sheer freshness of just-harvested Garden State salad stuffs. Yes, we mean picked now.
Eggs-tra! Eggs-tra!
Start with eggs. You’ve got to start with eggs. But for this dish, go for the best eggs. Like the ones from Grow It Green Morristown, which is all about sustainability, stewardship, education and accessibility to fresh local food.
Sun in a Jar (Part Two)
As promised, how to use preserved lemons. Which could be a book, not a mere second act. Today: A dozen simple put-togethers and a recipe for a lemon-licked meatball stew.
Sun in a Jar (Part One)
Once you make preserved lemons, you’ll never again buy them and you’ll always want to have them on hand. They just might be the most useful easy-to-make ingredient on the planet. Today: how to make preserved lemons. Next Sunday: how to use them.
‘What’s the Worst That Can Happen?’
Heather Sheehan is an ER nurse who works 12-hour shifts and has been on the frontlines of seeing a “frightening unknown” turn into a political hot potato. What does she do for stress relief? Cook. Dinner. With family.
Sunset Stew
Bright orange sweet potatoes, deep purple carrots that give way to a sunny interior, slivers of magenta onions and hunks of smoky blue-green kale: The colors of a sunset on a cold, cold winter’s night – and a warming stew.