Sometimes it can be hard to know where to start when it comes to taking steps toward sustainability. Follow along with Sidonie to make some small victories and great first steps to a sustainable kitchen.

How would a blackberry crumble taste using buckwheat groats?

How to turn chia seeds from “something good for you” into something delightfully delicious…

Marinated vegetables cook on the grill or in the oven, both delicious techniques, and the acids in the marinade help ‘cook’ the vegetables through a tenderizing process...

Chunky, flavorful, roasted vegetable spreads that are fabulous and easy to make with summer vegetables…

Blanching makes colors pop and produces a crisp crudite bite. Should you blanche for salads? We’ve got recipes.

Seasonal Trios: My favorite autumnal trio is shiitake, delicata and kale…

Pumpkins are easy to prepare! A pie pumpkin will make a soup, a pie or some bread plus roasted seeds or broth…

Bake harvest roasted veggies in this cheesy chickpea polenta and find extra recipes to pair with polenta…

Eating locally with the seasons; there’s a rhythm and satisfaction to cooking with produce at its peak…

A Lexicon of baked fruit dishes…cobblers, crisps, slumps, grunts, and a pandowdy…

Food always tastes better cooked outdoors…

Guilt free summer treats!

After a while you won’t need to follow the recipes; ingredients and techniques will live in your bones, and you can cook from what you have and what’s in season.

Nothing proclaims EARTH DAY like emerging asparagus. Heralded as a fertility symbol, and sacred to Aphrodite, goddess of love and beauty, asparagus is a prized vegetable.

Egg laying squawks and shrill clucks became everyday sounds as the flock became part of our lives. I learned how to ease an egg from under a hen and many other subtle skills.

One spring day, while the chickens…

Irish potato scones transport me to a farmhouse kitchen, a wooden table and a pot of tae. They’re related to Irish Soda Bread…

Broccoli, in my experience, likes a sauce, and doesn’t do well under or over cooked. Good recipes come from talented cooks…

Looking at cookbooks that look at the history of black culture through the lens of food…

Recipes are snapshots. They capture a little food story, a narrative that takes us from raw ingredients to the finished dish. Best of all, they’re instructions that provide inspiration.