- a ham version of hoirino me selino, a Greek pork and celery stew finished with the egg and lemon mixture that makes Avgolemono so lemony and luxurious.
Welcome to heatheranneatwood.com, where I keep track of my projects. Ask me questions! haatwood@gmail.com
All in Food
- a ham version of hoirino me selino, a Greek pork and celery stew finished with the egg and lemon mixture that makes Avgolemono so lemony and luxurious.
I’m still not tired of the comforting simplicity of a bowl of steaming noodles, only now I’m leaning hard on simplicity.
Like most of us, kitchen inspiration and appetite came to a screeching, brakes to the floor halt yesterday, January 1st.
Raw, vegan, gluten-free, these appetizers are so healthy they're chic; they keep you in the party this week with leaner; cleaner culinary times in sight.
Not for the vegetarian, the squeamish, or the non-traditional. This is Reality Mincemeat; beware of tongue.
Asian flavors usually cure me of the holiday line-up of cream and sugar-festooned cuisine, but I’m not ready to stray that far culturally yet; this stew is everything you need this week: local ingredients and fresh taste without reminding us of leftovers.
A recipe from the very beautiful blog Local Milk, this buttermilk pie leaves others behind, mostly because of this super-crusty cornmeal-nubbed crust, ready to dosey-do with the lemony and nutmeg custard filling.
A winning way to prepare cabbage, packed with nutrition, piled high in our local CSA's right now.
An authentic gingerbread made with seawater and rum adapted from Joe Froggers; we make cookies to honor the Lanesville Fish Shack.
Having made my share of quince tarte tatin, I think this Folly Cove quince pudding - with meringue-like levity - the very best stage for the singular honey and jasmine fragrance of quince.
This is a fascinating recipe for a Japanese broccoli tossed in a dressing made with smashed tofu, miso, sesame, and vinegar.
Discovered deep in the dessert section of “Recipes and Finnish Specialties,” this meringue cake strikes me as something old that’s come around again.
“You have a ratatouille garden!” Julia Child exclaimed to her Cape Cod hostess, Jane Thompson,“we’ll have ratatouille for dinner.”
These are husk cherries, old fashioned yellow fruits fatter than a blueberry, sweeter than a gooseberry, and subtler than a cherry.
I like my lobster shucked, in a steaming milk and wine-laced broth, dancing with sweet kernels of fresh corn. There is no need for hammers or strength, just a spoon.