on eating with the seasons
The benefits of eating with the seasons range from improved cost and sustainability to better taste and nutrition, as well as improved community and local economy. Best of all? Delicious food.
roast squash, brothy beans, and tender wilted radicchio
Roast kabocha squash and brothy simmered beans make a cosy pair in this comforting autumn-meets-winter radicchio and hazelnut dish. Just add warmth, care, a little time and attention, and the meal practically makes itself.
green lentils, fast and slow
I love lentils. Cooked from dry, they’re a great way to bulk out meat, poultry, and fish (when it comes to animal products, a good rule of thumb is less but better — accompanying them with pulses is a wonderful way to accomplish this). For them to really shine, all they need is a little love and time.
on (real) food
We have come to a point where many of us are eating more ultra-processed “food” than we are (real) food. That’s a big problem.