The Wonderful World of Bean Dips

Be brave like Joan of Arc – make a bean dip.

We all need more recipes that we can make quickly, that require no cooking and that fulfill some amount of healthiness. Enter the bean dip. Literally open a can chock full of life-giving nutrients, give it a blitz in the food processor and you are set for life – well, if not life, then at least lunch. Continue »



Persimmons in January

 

 

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This is the perfect fruit to seek out right now. Fill your fruit bowl and let them ripen (the Hachiya variety can  take forever, but they’re so worth it) or not (the Fuyu pictured above, can be eaten when still hard, like an apple). Here’s our little primer on the varieties and how to enjoy them.
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Culinary Inspo For Fall

 

We are all used to our home kitchens by now, considering how much time we’ve been spending in them since the spring. Culinary inspiration might be in short supply right about now, and we don’t want you getting stuck in a rut. So, as the weather chills out for real and we contemplate many more home cooked meals from our cozy kitchens, take a moment to inject some inspo into your menu. Continue »



Celeriac Season

celeriac fries

The moment you’ve been waiting for all summer – celeriac season has finally arrived!

For those of you who have long admired the knobbly root vegetable from afar and wondered what the heck to do with it, allow us to enlighten you with a plethora of delightful preparations that will dazzle and amaze in the coming months. 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 »