Pen And Squid Ink—Real Food For Living People Section :: Page 3

  • BLOG — New York gave it her best croissant

    Croissant

    On a recent trip to New York City, instead of being humbled by my proximity to some of the biggest names and hottest digs in the business, I came ready to sink my teeth not in the grilled calamari but in a dog fight over what good food is.

  • BLOG — Composting is not a waste

    Lauren Heaton

    In this conservation era, as far as the kitchen is concerned, composting is my favorite solution. The treacheries of composting if done wrong are numerous and assaulting. But the benefits of composting, which doesn’t have to be complicated, always make me wonder why I didn’t start sooner. The first thing to know about composting is […]

  • BLOG–Misoshiru a September comfort

    Lauren Heaton

    Misoshiru is one of the simplest soups to make as winter whooshes in.

  • BLOG — Kossoye gets a veggie lecture

    Lauren Heaton

    Ever since I was old enough to understand the news that was always blaring on TV at our house, all I knew about Ethiopia was that a lot of hungry people lived there. When I learned it was the source of the Nile, I thought it couldn’t be all bad.

  • BLOG – Steaming little-neck clams

    photo by Vanessa Query

    Steaming little-neck clams might be easy in that there aren’t many steps involved, but there’s a real science to it, that requires you pay a lot of attention the whole time. You can’t just toss them in a pot with some water and leave them to cook, and turn your back and chop some veggies or whatever.

  • BLOG — Spice the new salt

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    I’ve had a long-term romance with Indian food. It stems from a time not so long ago that I developed a heart condition and was hospitalized at the University of Cincinnati with strict dietary restrictions on salt intake. Most of us don’t appreciate the complexity of salt and the deep dependency we have on it […]

  • BLOG—Mini pepper poppers, off book

    Lauren Heaton

    I’ve always known I would never be a real chef, simply because I move too cotton pickin’ slow in the kitchen. I’m messy as all get out too. But with me the mess is a symptom of the confusion I often feel when I’m trying to follow a recipe.

  • BLOG — The ranch dressing challenge

    Lauren Heaton

    I’m not a mom, but I am a step-mom. I’m a step-mom who likes to cook all manner of new and surprising dishes and try them out on my captive consumers. Well, actually they wouldn’t eat it any other way.

  • BLOG — Weathered l’Auberge a Dayton institution

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    When Kirk and I got engaged in 2006 we went to l’Auberge to celebrate. Dayton’s renowned French restaurant had just remodeled in nouveau Art Deco with bold colors, soft high-back chairs and theatrical salt and pepper shakers. We had a cozy corner table with a direct view of the newly glassed-in kitchen, where we could […]

  • Get out and respect the food

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    I love Tom’s Market as an everyday last minute stop where I know I can find such items as brined grape leaves, fresh mozzarella and tomatillos. But sometimes you have to, dare I say it, leave the village.

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