Jalapeno-Sorghum Butter – Recipe

Last weekend I was making a traditional Southern meal of collard greens, fried green tomatoes and red beans and rice, and I thought maybe I could use one item of flair to embellish it. My favorite brown butter cornbread fit the bill. Normally I like cornbread very pure, but this time I thought I'd gild …

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Savory Onion and Aged Gouda Dutch Baby – Recipe

Eating Out Loud and I have riffed on Dutch Babies a couple of times now. This was my first attempt at a savory version and I was pretty darn happy with the flavors. Done this way, it becomes like a very light, custardy quiche. You could serve it for lunch or brunch with a green …

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Contest – Win a Copy of The Complete Tassajara Cookbook or The Tassajara Bread Book

Twenty-five years ago, when I was first learning to cook, a dear friend gave me the Tassajara Bread Book and the Tassajara Cookbook. I read them and used them until they fell completely apart, and in the process learned a basic sense of comfort with baking, knife skills and improvisational cooking that has never …

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Apricot and Sweet Onion Mostarda – Recipe

Mostarda of apricot and sweet onion

Mostarda di frutta is a most unusual Italian condiment. It is made most famously in Cremona (and is sometimes known as mostarda di Cremona), though I first tasted it much further south, at a restaurant in Siena that offered three varieties at the table.

The flavor of mostarda is a complex …

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Hatch Chiles Stuffed with Cilantro Scrambled Egg – Recipe

Hatch chiles are a specialty of the Mesilla Valley area of New Mexico, where a huge festival celebrates the annual harvest and roasting season. In the Seattle area, Alvarez Farms brings the same variety to farmer's markets in early fall. They are most commonly used green, but this time they had a batch of …

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Tomato Jam With Rosemary and Saffron – Recipe

Tomato jam. Sounds kind of funny, right? But then when you think about it, a tomato is a fruit after all. Cook them down with sugar and seasonings and you get a piquant jam, though you might think of it more as a chutney.

Whatever you call it, this tomato jam is amazing on a grilled …

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Potatoes, Chanterelles, Shallots in Red Wine Sauce – Recipe

I’d been ruminating on how I was going to use these heirloom Rose Finn fingerling potatoes from our garden. My first thought was to glaze them in butter with shallots and preserved lemon. Then the whole plan changed when I was walking past our co-op and spotted a huge bin of beautiful local chanterelles.

Sometimes …

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