Author: cookwithwhatyouhave

I spend a lot of time talking to folks about what prevents them from cooking. . . the many barriers, challenges, hurdles folks  face daily. But since my goal in life  is to have cooking be a regular, rewarding, fun … Continue reading → ... Read more »

. . . with eggs, or  fresh pasta, or fish or beef or beans, or toast. . .! I can think of few things that would not be enhanced by the combination of these three things. I know I wrote … Continue reading → ... Read more »

If you spend any time on this site at all you know how much I love parsley–I use it as a salad green, I mix it with lemon, garlic and olive oil for a topping to most anything, . . … Continue reading → ... Read more »

You’re supposed to make a garden plan–mapping out what’s going to go where so that the season unfolds productively with plants following the right plants and planted in the right combination and with the right exposure. You’re supposed to amend … Continue reading → ... Read more »

One of the best things about living in this era is that we can experience so much of the world through food and the people who share it wherever they end up. What began with the Spice Trade as much as 2500 … Continue reading → ... Read more »

The fog in my head is finally clearing after a two-week-long bug. I’ve gotten behind on work and thus things are extra busy this week. I’ve been feeling what many of you–who don’t have much, if any, time to think … Continue reading → ... Read more »

I got to have lunch with my mother today. You’ve heard about her many times here but not lately. I was standing at the counter in the kitchen this morning mixing yogurt into my muesli with fruit and granola and I … Continue reading → ... Read more »

One of my favorite things to do with winter vegetables like beets and winter squash–both of which take a while to roast–is to roast big panfuls to have on hand for any number of savory or sweet uses. Since the … Continue reading → ... Read more »

One of the first things I remember my husband cooking was this rice custard. We have been together 19 years today and I remember him talking to his mom over the phone asking her to track down this recipe that … Continue reading → ... Read more »

It’s like a pizza but eggy! That’s how my five-year-old (as of yesterday five-year-old!) said to his teacher this morning when asked what his favorite food at his birthday party had been. I beg to differ on the likeness to … Continue reading → ... Read more »

Lest you think it’s all root veggies and  greens around here, I present to you the quickest and one of the most satisfying cookies I make. Actually last Saturday was the first time ever that I taught a class and … Continue reading → ... Read more »

I heard this one for the first time yesterday at a talk I gave at the Alameda Tuesday Club, a local Portland philanthropic and social group with a fascinating 100-year history. Judy, the woman who shared this said that it … Continue reading → ... Read more »

Garlic, yellow onions, russet or purple potatoes, Napa cabbage, collards, carrots, parsnips, beets, and rutabagas. . . that is the text I received last week from one of the farmer’s I work with. This is the list of produce members … Continue reading → ... Read more »

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I use my box grater most days. I’ve been grating carrots and rutabagas and making “latkes” with them. I’ve been grating beets and turnips and carrots and making a salad with toasted sesame seeds and a lemony dressing. I’ve been … Continue reading → ... Read more »

Cabbage, turnips, rutabagas, celery root, carrots, beets, and kale are my dear friends this time of year.  Yesterday I was writing my E-newsletter and I started with: “if you need to use up half a rutabaga and a few carrots. … Continue reading → ... Read more »

I have a few aces in my cooking repertoire, not that many, but a few. And this one is probably at the top of the list. Like most things I cook and teach it’s pretty straightforward, laughably simple actually. It … Continue reading → ... Read more »

I did not plan to post about grain salads two weeks in a row, or about grain salads that involve a lot of messy, red splatters in the process. Today it’s pomegranates not beets but I dare say they are … Continue reading → ... Read more »

I have a bit of a funny relationship with beets. I like them and often am attracted to beet-related salads on restaurant menus. They are not, however, the first thing I grab at the farmers’ market. And if I do, … Continue reading → ... Read more »

Before we get into the tart I want to talk about veggies. And before we talk about veggies, you might have noticed that things look a little different around here. I’ve upgraded the blog a bit and combined it with … Continue reading → ... Read more »