Just read a fascinating article from the NY Times that explores the opposite end of the food spectrum from an apple fresh off the tree or baby peas fresh off the vine: the foods that are best, or at least interestingly robust, with a bit (in some cases A LOT) of aging. There's even a Japanese mold that appears as a character in a mange series -- ( Read more... )

One of my goals this year was to get out of the usual menu items that we have in regular rotation and try some new things. The best so far have been sweet potato-green onion pancakes with eggs, ham and pepper jam and Smitten Kitchen's crispy broccoli with lemon and garlic. Tonight I thought I'd try roasting some carrots and parsnips tossed with ( Read more... )