Look how pretty this lunch was! The salad is from City Roots , and contained nasturtium flowers and leaves, pea shoots and arugula shoots, I...

We had many of the usual dishes on Thanksgiving: Portuguese-style turkey, stuffing, mashed potatoes, gravy, green beans, applesauce, pumpki...

I'm in love again--this time with my new cookbook Tagine: Spicy Stews from Morocco , by Ghillie Basan. Dad noticed it in a cooking sto...

We have two varieties of sage in the herb garden at present. I don't know their names but I certainly admire the way they hung in there...

I love mushrooms and would like to use them more. I bought these portobellos because they were beautiful, but with no plan in mind. Viana ...

We stopped last week to buy apples at a big farm stand near Hendersonville, and among all the lovely apples and beets and ornamental squashe...

This is one of my favorite ways to fancy up Brussels sprouts. Chotee Gobi 1 large onion 4 cloves garlic Olive or vegetable oil Slice onion ...

We bought some gorgeous snapper from the Beaufort fish guy who sells up here on Saturdays. He said it was silk snapper. It had a big flavor-...

In anticipation of our trip to South Carolina, tonight we had stewed okra and tomatoes, sausage gravy, and grits. Dad is picking about 15 ...

There's a Beaufort-based seafood guy now coming to the All-Local Farmers Market every Saturday, and his fish is amazingly, absurdly fres...

Here’s a fresh, easy raw tomatillo salsa. It’s from Aida Gabilondo’s Mexican Family Cooking , still my favorite Mexican cookbook. Green...

I was so happy to discover I had the ingredients to make this the other day. Green beans, blanched New red potatoes, boiled Anchovy filets L...

I had a vague image of this recipe from my childhood--Grandma Oty used to make them--and managed to find the right recipe on About.com. It ...

I had to post this because for a while we couldn't find the recipe card--we worried that it might be lost to posterity. Dad makes these...

This is from Claudia Roden. It's simple enough to let the flavor of the eggplant come through. Sweet and Sour Eggplant Olive oil 1 larg...