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
