Exciting news! I have an article over at Food52 today on feta and all of the wonderful ways to use it. Check it out! I’ve also shared a couple recipes over at Food52 that I haven’t posted here, including this recipe for feta preserved in olive oil. Oil is a remarkable preservative and has long been […]
Welcome to the new Witchin’ in the Kitchen! This blog just celebrated its fourth anniversary this summer, and it felt time for a change. Aside from a new look and feel, I hope that the new design makes it easier for you to discover seasonal recipes, preservation tips, herbal medicine techniques, and inspiration from some of my […]
Happy weekend! Here is a recipe for the springiest of springtime recipes, rhubarb vanilla cordial. I shared this illustration last year on The Great Kosmic Kitchen blog, but thought it worth revisiting with the warming sun and coming new moon upon us. Enjoy!
The big move is in a week! I’m hustling to get everything packed up, gift away pantry items to friends (a tub of duck fat, a bag of bran, packets of yeast, a block of chocolate), and of course, wrap up my last canning projects of the year before the season is over and I […]
This isn’t a recipe for sweet bread and butter pickles that you pile onto your summer burger. These pickles are something quite different. These pickles are alive. Lacto-fermented for a week in brine heavily seasoned with garlic and flowering dill, simple Kirby cucumbers transform into crisp, sour pickles, filled with beneficial bacteria that improve digestion and […]
I love to go out in late September among the fat, overripe, icy, black blackberries to eat blackberries for breakfast, the stalks very prickly, a penalty they earn for knowing the black art of blackberry-making; and as I stand among them lifting the stalks to my mouth, the ripest berries fall almost unbidden to my […]
The question of privilege, of who can afford this food, is a conversation that is typically subsumed by nice lighting and organic-la-di-da in food blog culture. We like to fantasize about the meal, the community, and spaces that are not our own but could be (myself included). It’s fun, right? Sure, until feelings of inadequacy […]
I remember my mom making jars upon jars of strawberry preserves when I was a kid. The preserves would be dark and sweet, and there seemed to be an endless supply always stocked in our basement. She didn’t use any other jam for our pb&j’s – only these preserves would do. As an adult, I […]
When I began brewing limoncello, the trees were still barren and we were thirsting for the first glimmer of spring. I’d gathered an armful of the last meyer lemons of the winter in a large bowl in my living room, without any definitive ideas for how to use them. But I’d also picked up a […]
As I write this blog post, I’m waiting for Indian food to be delivered. This might sound strange to most people, but for me, ordering take-out is a luxury. Food at restaurants costs a lot more than making food at home, and D.C. is especially bereft of affordable dining options. By “affordable,” I mean a […]
