Slow-Roasted Fennel and Oregano Chicken

Here’s a one-pot, set-it-and-mostly-forget-it dish that’ll make the whole house cozy. It’s adapted only slightly from Alison Roman, whose new cookbook, Nothing Fancy: Unfussy Food for Having People Over, was recently featured in the New York Times Food Section—and is definitely going on my Christmas list. Just note that this is a low-and-slow dish, with a…

Penne with Butternut, Sausage, and Sage

If you get a CSA this time of year—and if you’re in a northern climate—you’re likely awash in squash. Beyond roasting and mashing (maybe with a little butter and maple or brown sugar or honey), beyond soup, and beyond Yotam Ottolenghi’s squash with red onions and tehina, what can you do to keep up with…

Swap-Box Hero: Quickled Shishitos

Shishitos are hot. Not hot hot (only one in ten have enough capsaicin to read as spicy). But hot trendy, I guess. Over the past six or seven years, they’ve shown up in our sharebox just three or four times—total. But if last night’s “predicted contents” email from LFFC holds, tomorrow will be at least the third…

Concord Grape Jawn

This one’s a ‘tweener. Not really a jelly, since I’m too lazy to strain it a second time. And not really a jam, since I’m too lazy to pinch the skins off each berry so they don’t get filtered out with the pips when cranked through the food mill. Why’s that? Because I’m also too…

Wild-Fermented Beans? No Big Dill

Making pickles doesn’t have to be a Big Production. Sure, if you’re sterilizing jars, assembling a vinegar brine, bringing it to a boil, packing jars, and canning them, you’ll need to block out at least an hour and bust out some pots and pans. But if you’re making fermented pickles—say, wild-fermented* dilly beans—once you top…

Pasta with Fresh Asparagus and Mushrooms

We’re big fans of pasta al crudo over here. It’s quick, it’s easy, and, as the name implies, it requires little to no cooking beyond the noodles themselves. Just chop some stuff up, drizzle it with oil, let it marinate a bit in a big bowl, dump warm, cooked noodles on top, maybe sprinkle on some…

Swap-Box Hero: NSFW Edition

Cover photo partially redacted for your safety. Because horseradish, often, is Not Safe. Not for work. Not for polite company. And certainly not for expectant, insistent little pups who run counter-side as soon as they hear the clink-scrape of the carrot peeler.* Who knows whether it was squeamishness or unfamiliarity that put off our CSA…

Lemon PECOTA

Sometimes, I wish preserving projects had Sabermetrics scores. Maybe a twist on VORP, which attempts to quantify the value a player adds to your team over an average-ability replacement player. Value Over Replacement Condiment? That’s close. Moneyballjars.  VORC could not, alas, match PECOTA for pun potential, but, yes, preserved lemons will certainly up your chicken/fish/veal PICCATA game….

This little piggy went to a party

Who takes Mexican cookies to a Lunar New Year party? That would be me. But these crisp, orange-scented, piggy biscuits are tough to resist. And in the Year of the Pig? That’s a free pass. I first had piggies from a storefront bakery in Pilsen (Chicago, not Czech Republic), right down 18th Street from The National…

Babycakes

This year’s “summer” CSA season is winding down—just three weeks left—and it’s been a rough one for farmers and gardeners in our neck of the woods. Stifling heat mid-summer, bookended by two of the wettest months on record (indeed, Philadelphia surpassed its annual average rainfall totals in just the first nine months of the year),…