One of the earliest foraged foods of spring, stinging nettles are cropping up in forests and alongside streams all over. These prickly plants require a little special handling (they're called stinging nettles for a reason, after all), but once their formic acid-laden hairs have been tamed, nettles are quite delicious, and remarkably nutritious, making them one of the best foraged foods around.
Once again it's Three Things Thursday. This week, I'm focusing on ways to use the classic Irish stout Guinness in other ways than simply drinking it. (Not that there's anything wrong with that.)
When the nights are still cold but days begin to warm, sap rises in the maple trees, and it's time to tap into this sweet resource. Even if you live in a fairly urban setting, you may be able to tap your own and boil it off for some DIY syrup. Your pancakes will thank you.
Even if you're still buried in snow, it's a good time to start planning ahead on your garden so you can hit the ground running, er, digging when the spring thaw comes.
We've got a bead on the best DIY Cajun and Creole food projects from the bayou and beyond. Laissez les bon temps rouler!
Just when you think the offerings in the DIY food book space couldn't get better (truly, 2013, 2012 and 2011 were all pretty fantastic), 2014 is shaping up to be a bellwether year for top-notch works. I'm proud to call all of these authors friends and colleagues, so in the interest of fairness I will list them in order of publication date. All are currently available for pre-order. (Disclosure: This post contains affiliate links for Amazon.com from which I may derive a nominal amount of revenue.)
Beer here! Home brewing is fun even for the novice brewer, yet offers endless opportunities for exploration and experimentation as your expertise grows. Whether you're a first-time brewer or a master of the hops, we've got ideas on what to brew and how to brew it -- and what to do with the final product (besides, you know, drink it.)
How about a kumquat, my little chickadee? This diminutive member of the citrus (or, technically, fortunella) family stands apart not just for its diminutive size, but for being an inside-out fruit: Its pith is mild, whereas the fruit within delivers the bitter punch of a citrus rind. Its intense, bright flavor is the backbone of many bright winter confections.
Once again it's Three Things Thursday, where I highlight three things that ran on the site recently that made me feel the love.
Kombucha, a fizzy, slightly tart fermented beverage, is believed to have healthful properties, aiding digestion and even possibly improving the immune system. A bottle in the store will set you back a few Georges, but you can brew it at home for a fraction of the cost.