My daughter had her semi-annual bout of stomach bug a few weeks back.  Typically I have a few batches of curative bone broth on hand, which is, I hope you agree, a much nicer alternative to [doctor recommended — shudder!] sports drinks, juices and pharmaceutical electrolyte junkstuffs.  But my kid for some reason lost all […]

I poke around Russian culinary forums from time to time, for good ‘ole time’s sake.  Once in a while I stumble upon a good recipe or two and feel compelled to translate them for my English readers.  Recently, I had a discussion with a few ladies who happen to be big fans of Belonika. If […]

[SPONSORED POST]. This post is written for the HonestCooking.com NORTH Festival 2013. Dill is one of my most favorite herbs, and I use copious amounts of it in my daily cooking.  If you open my fridge on any given day, rest assured, you’ll find a bunch or two of dill somewhere in there.  I like […]

Many vegetables happily serve as containers for tasty stuffing — peppers, squash, eggplants cut in half and scooped out will serve as boat-shape stuffing vessels… Some require a bit of work to be turned into containers, say, cabbage or brussels sprouts. But some of them just seem to be waiting to be used as containers, […]

I’ve been entertaining the idea of entering into The Great Grits Cookoff. I am now past the entry deadline, though there is still a slight chance that I may squeeze myself in, just as an exercise in batch cooking and building self-confidence.  In preparation, I’ve been checking out some interesting recipes, trying to come up […]

Things have a funny way of  hitting you all together just at the right time.  September 1st signifies my family’s happy return from the land of no-flour (let’s be honest, a depressing world) into the land of happy flour consumers.  Yes, we have rejoined the humanity in bread munching, pasta slurping and pancake gobbling capacity, oh […]

Quick post today about biscuits. Yes, those things of which everything is written, said and cooked already.  It’s not about the recipe really. Insert your own if you like — trust me, it will work just as well. The thing I like about biscuits is the texture. I like the flakes, and I like the […]