Sweet ginger, salty soy, bright earthy stems, and verdant leaves: whether an easy side for dinner, or a simple lunch with rice or bread, this is one of my favorite preparations for any greens, and it’s especially grand for chard.
Most recipes for ginger beer involve long simmers or fermentation times, but you can have amazing ginger beer in 10 minutes. Yes, really.
This is my version of the globally popular drink variously called agua de jamaica, roselle, bissap, or just plain hibiscus tea. I’m not a huge fan of very sweet drinks, so I make mine quite dry, but with a lot of flavor.
Sweet-tart rhubarb and snappy fresh ginger. Crisp, buttery gingersnap crumbs. Cool, thick chocolate sandwiched between the two. Yes, it’s probably a two-day project, but the reward at the end is all the better for dreaming about it overnight.
Whoo, boy. I don’t know how it is where you live, but here in Central Ohio flu season has hit with a vengeance: even those who got the flu shot […]
When I was first pondering how to write about this soup, before I even got to the actual writing part I spent a long, long time dithering about its name. […]