Posole is the name for hominy in Mexico. Posole Rojo is a soup made from hominy, pork shoulder and a…
I started The Perishable Cook one year ago. Here’s a look back at some of the high points. October: Pumpkins,…
My second demo at the Old Saybrook Famers Market: two watermelon salads, a beet soup and Shakshuka. A celebration of…
In an aside at his last delivery to me of 2 lbs of his ramps, Edgar my ramp man mentioned…
In the email yesterday announcing this week’s CSA, Trifecta Ecosystems included a link to a recipe for Green Gumbo (also…
I had been wondering what to do with some leftover lettuce from last week when I picked up my new…
This blog includes three items: 1. The Hartford Maple Syrup Club Community Breakfast: 2. Curried Squash-Apple Soup: 3. Ginger Steak…
Early spring in New England has a distinct smell. Part of it, the smell of smoke from a wood fire,…
My Scot/Scots-Irish/Anglo-Irish/Alsatian-American mother would make this soup to honor my father’s Swedish heritage, using the bone and some of the…
I had thawed some of the frozen vegetable stock* that I made for the Curried Cauliflower Soup that I blogged…