Category Archives: Cooking

Of Pots and Pens: Homemade whole wheat pizza crust

Posted on May 19, 2013 by Rebecca LeFever

Get your white chef hat out for this one. This crust is really simple and really quick. It’s great for freezing and saving for future pizza cravings that hit you at inconvenient times. I whipped up this recipe Thursday night, … Continue reading →

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Reciplease! Asparagus part II, and nobody’s mad about beer batter

Posted on May 16, 2013 by Stacia M. Fleegal

Who could be mad about the prospect of more yummy local asparagus? I had some leftovers after my trip to Miller’s farm stand at Market & Penn and my subsequent bout with decadence, a la eggs and asparagus. And while … Continue reading →

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Reciplease! Get your fill of local asparagus while it’s peaking

Posted on May 9, 2013 by Stacia M. Fleegal

Everywhere I look, there’s asparagus. Even out my own back window, in the lower garden, where we planted it last summer. That asparagus needs a few cycles before it can be picked, but that doesn’t mean I can’t enjoy it … Continue reading →

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Catch up with Smart this weekend

Posted on May 4, 2013 by Sarah Chain

Catch up with these Smart posts from the week of April 28, 2013.

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Reciplease! Fiddleheads and the foraging post

Posted on May 2, 2013 by Stacia M. Fleegal

Merely typing the words “dandelion greens” last week made me realize that I absolutely had to write a post on foraging. What’s more local than a locavore, you might ask? A hyperlocavore. A hyperlocavore who is also a forager is … Continue reading →

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Of Pots and Pens: Black bean and sweet potato enchiladas

Posted on April 28, 2013 by Rebecca LeFever

I know what you’re thinking. I have a crazy obsession with beans. OK. So what if I do? What are you going to do about it? I’m not making YOU eat beans every day of the week. Just Will…. But … Continue reading →

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Reciplease! It ain’t easy being greens because we can eat them all

Posted on April 25, 2013 by Stacia M. Fleegal

If you’re bored by iceberg or romaine salads, and don’t think past lettuce and spinach when you hear “greens,” I recommend expanding your gastronomic horizons. Because guess what: Almost any vegetable’s greens are edible.

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Of Pots and Pens: Sweet and spicy shrimp and bay scallop skewers

Posted on April 21, 2013 by Rebecca LeFever

We’ve had a lot of leftover lasagna this week after my whole stint at making homemade pasta noodles. Don’t get me wrong. It’s delicious. But four nights of lasagna is enough lasagna. So we took a break in between leftovers … Continue reading →

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Reciplease! Green onions, the sequel

Posted on April 18, 2013 by Stacia M. Fleegal

I know it’s bad form to start a food column promising to highlight a new ingredient every week, and to repeat (the only) one the second week, but I promise you, it’s worth it. I hope you liked the fish … Continue reading →

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Live chat with ‘Chopped’ judge and Iron Chef April 23

Posted on April 15, 2013 by April Trotter

Food Network celebrity chef Alex Guarnaschelli will chat about different ways to integrate nuts into your spring recipes.

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