Since it’s officially soup season, this is the perfect time to revisit the topic of bean water and to answer all of the questions posed by readers in a Q&A format. It also includes more information and tips I’ve learned from using (and storing) the cooking water from dry beans in many ways. (more…)
This oven polenta cooks and then waits in the oven for hours.
Here in the Rural Eating kitchen, much of what I cook can be characterized as peasant cooking. It’s based on using what I have on hand to take advantage of what’s in season now and to eliminate food waste later.
This approach to cooking is simple, practical and comforting. And inexpensive.
The Italians call it cocina povera. The poor kitchen. (more…)
Make this year round and keep everyone snacking happy.
The plum trees this year kept on giving and giving. I gave grocery bags to my neighbors, posted a giveaway on our community Facebook classifieds page and ate two plums every time I passed by the trees in the yard on my way to the garden.
Still, there were so many and they were so sweet, I had to find a way to preserve all that goodness before anymore fell onto the ground and became feed for the deer. (more…)