Flourless Chocolate Heart Cake with Pomegranate Molasses

Photography by Angie Norwood Browne Recipe: Pomegranate Molasses 4 cups pomegranate juice 1/4 cup sugar 2T. lemon juice Heat to dissolve sugar in a 4qt saucepan, then simmer on medium low stirring occasionally, more often toward the end. If you

Flourless Chocolate Heart Cake with Pomegranate Molasses

Photography by Angie Norwood Browne Recipe: Pomegranate Molasses 4 cups pomegranate juice 1/4 cup sugar 2T. lemon juice Heat to dissolve sugar in a 4qt saucepan, then simmer on medium low stirring occasionally, more often toward the end. If you

Onion Skin Tea

Photography by Angie Norwood Browne Did you know that the onion skin has lots of antioxidants? Recipe: Save onion skins when cutting up onions for other reasons. Put in glass container until ready to use. Steep onion skins with hot

Onion Skin Tea

Photography by Angie Norwood Browne Did you know that the onion skin has lots of antioxidants? Recipe: Save onion skins when cutting up onions for other reasons. Put in glass container until ready to use. Steep onion skins with hot

Roasted Sunchoke and Garlic Soup

Photography by Angie Norwood Browne Recipe Roasted Sunchoke and Garlic Soup 1 lb sunchokes 3 medium leeks 1 head of garlic 4-5 cups water or vegetable broth extra virgin olive oil salt pepper               

Roasted Sunchoke and Garlic Soup

Photography by Angie Norwood Browne Recipe Roasted Sunchoke and Garlic Soup 1 lb sunchokes 3 medium leeks 1 head of garlic 4-5 cups water or vegetable broth extra virgin olive oil salt pepper               

Sauteed radishes

Photography by Angie Norwood Browne Ingredients 2 bunches small radishes, Scrubbed 2 T unsalted butter fennel fronds and fennel pollen Salt and Pepper Trim largest leaves and most of the stems from the radishes, leaving the smallest leaves and about

Sauteed radishes

Photography by Angie Norwood Browne Ingredients 2 bunches small radishes, Scrubbed 2 T unsalted butter fennel fronds and fennel pollen Salt and Pepper Trim largest leaves and most of the stems from the radishes, leaving the smallest leaves and about

Bright Green Leek Soup

Photography by Angie Norwood Browne Recipe Bright Green Leek Soup By David Tanis For The New York Times INGREDIENTS 6 medium leeks, about 3 pounds 4 tablespoons butter  Salt and pepper 4 garlic cloves, minced  Pinch of cayenne ½ cup rice 8 cups hot chicken broth or water 10 ounces baby spinach, washed  Grated nutmeg,

Bright Green Leek Soup

Photography by Angie Norwood Browne Recipe Bright Green Leek Soup By David Tanis For The New York Times INGREDIENTS 6 medium leeks, about 3 pounds 4 tablespoons butter  Salt and pepper 4 garlic cloves, minced  Pinch of cayenne ½ cup rice 8 cups hot chicken broth or water 10 ounces baby spinach, washed  Grated nutmeg,

Swedish Spring Toast, Smorbord

Photography by Angie Norwood Browne Recipe Swedish whole rye bread cottage cheese beets red and yellow sliced thinly Rhubarb slivered Radish sprouts grated horseradish squeeze of lemon Toast the rye bread. Spread the cottage cheese on toast and top with

Swedish Spring Toast, Smorbord

Photography by Angie Norwood Browne Recipe Swedish whole rye bread cottage cheese beets red and yellow sliced thinly Rhubarb slivered Radish sprouts grated horseradish squeeze of lemon Toast the rye bread. Spread the cottage cheese on toast and top with

Carrot Ginger and Turmeric Soup with Cashew Cream

Photography by Angie Norwood Browne Recipe CARROT GINGER and TURMERIC SOUP WITH CASHEW CREAM PREP TIME: 30 MINUTES    COOK TIME: 40 MINUTES    SERVES: 4-6 Soup 2 Tablespoons coconut oil 1 large yellow onion, diced 2 cloves of garlic, minced 1

Carrot Ginger and Turmeric Soup with Cashew Cream

Photography by Angie Norwood Browne Recipe CARROT GINGER and TURMERIC SOUP WITH CASHEW CREAM PREP TIME: 30 MINUTES    COOK TIME: 40 MINUTES    SERVES: 4-6 Soup 2 Tablespoons coconut oil 1 large yellow onion, diced 2 cloves of garlic, minced 1