Tapas party
Results from the ‘appetizer’/tapas party held earlier this week, using our haul of fresh produce and tidbits from the weekend’s markets. Comment below for any…
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Asparagus alla Fontina
I love the recipe redux section of the NY Times. In my entirely biased opinion, it’s one of those columns that a) should be more…
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More Real Food
More pictures from the Real Food Festival in Earls Court this past weekend – some of our favorite buys included: chili sauce, honey, chorizo, chocolates,…
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From the Real Food Festival
Here is a brief report from our trip to the Real Food Festival this weekend. Everyone agreed that it was one of the best food…
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Food Weekend Guide
The definite ‘it’ event of the food weekend is the Real Food Festival. It’s a foodie must – there will be tastings, exhibitors from all…
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Trying out cooking with quinoa
Quinoa – pronounced “keen-wah” – is a newcomer to our repertoire at S&H. We are usually not heavily into ‘trendy’ or ‘superfood’ ingredients but what…
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Checking back on our ingredients of the month, part 2
There is still a lot of sorrel love around! Check out this article on sorrel & eggs brunch from Melissa Clark in the NYT. The…
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Reviving asparagus
Thanks, Jean, for sending this through! Can limp asparagus be revived? In-season asparagus should be tender, sweet, and flavorful. But sometimes the supermarket pickings are…
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From the food archives 2
Here is another recipe from the food archives of the Ministry of Food for Eggless, fatless walnut cake: You’ll need: 4 cups of flour 1…
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White asparagus vs green asparagus
When my friend Cathelijne last came to visit, she brought me a great book called the Flavors of Holland. It is filled with history, anecdotes…
