Beans Make Versatile Dips
Although hummus gets all the publicity, just about any bean mashed up with garlic and spices makes a tasty and versatile paste.
Back to Basics
How to Cook Dried Beans: 3 Ways
Yesterday we talked about some of the reasons you might want to use dried beans, or even grow your own. Today I’ll share three methods for cooking dried beans. They’re not as time consuming as you might think, and the taste and texture is definitely worth it!
All About Beans: Begin at the Beginning
This week we’ll be talking about beans: cooking with, soups, dips, and other favorite recipes. Today, though, let’s start at the beginning. Not the can, the vine!
Queen of Tarts
This week in our Back to Basics Cooking Series I'm going to explore the world of tarts. I have made a few of them from Simply in Season, but they are not a regular part of my repertoire. I've always been fascinated at the idea of making them more, and learning how to improvise recipes, possibly because of this poem:
Sprouting, Soaking, and Fermenting–oh my
I can't let bread week go by without talking about sourdough, soaking, fermenting, sprouting, and other traditional ways of preparing grains--my "Real Food" readers would kill me!