I started The Perishable Cook one year ago. Here’s a look back at some of the high points. October: Pumpkins,…
About a year ago, I started getting a Weekly Harvest of greens and some other veggies from Trifecta Ecosystems, an…
Fattoush is a chopped salad of fresh vegetables and herbs that is very popular among Israelis and Palestinians. They will…
My second demo at the Old Saybrook Famers Market: two watermelon salads, a beet soup and Shakshuka. A celebration of…
Below is Darina Allen of Balllymaloe Cookery School receiving the week’s comb honey from local beekeeper Naile Coffey. Almost every…
Early spring in New England has a distinct smell. Part of it, the smell of smoke from a wood fire,…
[NOTE: This salad is actually a lot easier to make than I make it appear with all the step-by-step. It…
I did the cooking this Thanksgiving for my son and his family at their house in Greenwich. As I purchased…
When I picked up something called Dwarf Siberian Kale at the Trifecta Ecosystems FreshCSA, I googled it looking for an…
I love salad. Especially a salad of soaked, spun, crisped lettuce with a simple dressing of extra virgin olive oil,…