A fancy breakfast this cold December morning

After a busy week, one of my favorite ways to begin the weekend is to explore what’s new in the garden with a cup of coffee as I decide what to make for breakfast. Last week, I found that my celery and chard had gone to seed. And with the unseasonably wet and warm autumn, dozens…

Frozen cherries bring the taste of summer early with…clafoutis!

Clafoutis (pronounced “klah-foo-tee”) is a wonderful, comforting baked custard studded with cherries in the simple, rustic French tradition. Its magically crisp cake-like edges and smooth custard center are sprinkled with crunchy sugar just before serving.  This recipe is made both more affordable and possible year-round by using frozen cherries, although the traditional recipe uses unpitted cherries…

An easy dinner this week: Chicken Ossobucco

My friend Guy is somewhat obsessed with puns. He would be disappointed if I didn’t at least hint at the fact that this recipe, since it substitutes chicken legs for the traditional veal shanks, is more aptly a Fauxssobucco. This is one of those tried-and-true recipes that assimilates many flavors together gracefully into a hearty, rustic…

A fresh spring harvest means a lazy, savory pie for dinner

This spring has been a strange one, even for New Mexico. We’ve had summer heat, days of snow and hail, and weekly storms of rain and wind. Although that spells trouble for me on my bicycle commute, the garden has been loving all the moisture and is producing greens twice as fast as we can eat…

Candying fresh flowers in hopes of warm weather

Last summer, headed outside to trim fresh cilantro, I found that all four of my plants had bolted (gone to seed) over the last few days. Crestfallen, I went back inside to see what I could improvise with. After a few unsuccessful minutes, I turned around, went back outside with scissors, snipped off a sprig of the coriander…