Eat the Rainbow + DIY Frozen Fruit

Eat Well

“The juice of the grape is the liquid quintessence of concentrated sunbeams.” 
– Thomas Love Peacock

To be sure, he’s talking about wine, but the same could be said for the magic that lies within the beautiful seasonal delights on offer from the farmer’s markets or our own backyard gardens.

Turns out that ‘eat the rainbow’ is more than a clever marketing slogan — concentrated sunbeams, indeed.

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Kitchen Scraps to Homemade Stock

Eat Well Edibles Recipe

Happy 2017!

At the start of every new year, I make it a goal to refresh the kitchen. Refrigerator, freezer, pantry — no drawer or door is left unopened. It’s cathartic to give everything a good cleaning, all the while taking inventory of what needs to be replaced or replenished.

Always at the top of my list, though I make it many times throughout the year, is a big pot of rich homemade stock. Not only is this liquid gold cheaper and better tasting that store-bought, it feeds into another of my goals, to reduce food waste.

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Garam Masala

Eat Well Edibles Recipe

If you’ve seen our herb and spice collection — a full three-level cabinet + overflow in the pantry — you are well aware of my fascination at the limitless possibilities. Curiosity never killed the adventurous cook. (Unless it’s fugu. Don’t eat fugu.)

Originating in the Punjab region of Northern India, garam masala is composed of familiar spices in a blend that may not be established in your kitchen. Yet.

The name literally translates to “hot spices,” but it’s more a deep warmth than fiery heat. Must-haves are cinnamon, black peppercorns, cardamom, nutmeg, and coriander. Ginger, cloves and mace typically find their way in as well. Maybe cumin, caraway, or nigella seed (also called black cumin, or kalonji).

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Kitchen DIY: Cooking Dried Beans

Eat Well Edibles Recipe

Though I’ll greedily inhale multiple bowls of plain pintos in their “pot liquor,” beans are generally regarded as not so special on their own, and therefore find their way into other dishes. Spanning the spectrum of colors, shapes, and sizes (peep the beauties from Rancho Gordo), beans are literally the foundation for a world’s worth of incredibly tasty recipes.

And if there’s one simple kitchen technique to have in your back pocket, it’s cooking a pot of beans.

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