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,…
About a year ago, I started getting a Weekly Harvest of greens and some other veggies from Trifecta Ecosystems, an…
Brown Soda Bread was the first thing that Darina Allen demoed on the morning of my first day at the…
In an aside at his last delivery to me of 2 lbs of his ramps, Edgar my ramp man mentioned…
This one is for you, Robin. Robin Bergstrom McCormick is my sister. I am dedicating this blog to her, because…
This is about my rather insane attempt to reprise two of the dishes I learned at the Fig Cooking School…
I do. Mine is made by a group of small family farmers from the mountains on the island of Crete…
Bigos is a Polish “hunter’s stew” of pork and sausage, and both cabbage and sauerkraut. To make it, you first…
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…