An oldie but a goodie!

This New York Times recipe from 1997 has become our “go to” dish recently – it’s so easy but so impressive – always a great combination in the kitchen! 1. Make the dredge 1 cup sugar2 1/2 teaspoons kosher salt1/2 teaspoon freshly ground pepper1 large clove garlic, peeled and minced1 1 1/2-inch slice fresh ginger, … Read more

Fiddlewhats?

Since we received fiddleheads in our weekly organics delivery, we needed to figure out what on earth to do with them.. I mean, they are pretty and everything but we had no idea how to cook them etc… Googling around, I was greeted with warnings a go-go about how to cook them properly since they … Read more