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Thanksgiving Redux

Mayonnaise-roasted turkey from She Wears Many Hats.

 

How do you downsize your Thanksgiving dinner without losing the spirit of the holiday? We want everyone to have a safe and COVID-free Thanksgiving, so we’ve got a roundup of unique and exciting recipes and tips to make a smaller harvest feast that will still be fit for your festive table.

Regular store hours this weekend, closed for Thanksgiving Monday.  Continue »



Sukkot Starts Tonight

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A Cooking Class From Indigenous Mexico

 

Learn to cook the Mexican post-colonial dish, molletes guided by artist Beatriz Paz Jiménez. “If you are interested in Mesoamerican polyculture; Mexican Indigenous food ways; the links between ancestral foods, agriculture and self-definition; the effects of racism, colonialism and migration on homelands and much more, this is for you,” says curator Su-Ying Lee. Participants will receive a special ingredient for the cooking portion of the event that was sent by Beatriz from Mexico City. Continue »



An Ode To Corn Fritters

Corn Fritters with Whipped Hot Honey Butter from Vegetarian Adventures

 

When’s the last time you made fritters at home? This time of year is ideal for corn fritters – the corn is at its sweetest and there’s so much of it. The measurements are so easy, this is the kind of recipe you can keep in your head. One ear of corn makes four palm-sized fritters. Mix the kernels with egg and flour – one egg and one tablespoon per cob – and a sprinkling of salt and let sit for an hour. Then fry and serve. That’s it. Continue »



Getting Philosophical About Sourdough

sourdough loaf by A Couple Cooks, find the tutorial below

 

In a recent article for Heated, Caroline Hatchett dives into the science of sourdough – the bacteria specifically, and busts open a few myths along the way. She starts off with the story of Sara May, a writer, whose sourdough starter turns black during a long move undertaken during lockdown from Philadelphia to Ithaca.

This is the entry point for those of us who name our starters like pets, who believe that feeding specific ingredients to starters will alter the flavour of the final bread we produce from them. Continue »