Cassoulet is a stew that captures the rustic flavors of southwestern France like no other. It’s also a perfect example of a peasant dish whose preparation is sometimes taken to ridiculously convoluted extremes. At least it can seem so to the harried modern cook. It took me three days to finish our pot of cassoulet, following [...]
I celebrated the first day of fall with the kids in my food appreciation classes by making a classic French stew with the finest vegetables the season had to offer. Turns out the kids were already familiar. I gave them a clue: Think of a rat who works under a chef’s hat. “Ratatouille!” they cried in [...]
I asked the kids in our food appreciation classes if they could name some vegetables that are “in season” this time of year. One five-year-old piped right up: “Peppers!” he declared. “That’s absolutely right,” I replied. “But how did you know that?” Kids, after all, aren’t supposed to know their vegetables. “Because,” he answered confidently, [...]
Tags: coconut milk·coconut oil·eggplant·food appreciation·okra·stew
We are engaging the concerns of a hungry planet--slowly--right here in our kitchen garden in the District of Columbia, about a mile from the White House.
What's in your turkey? We killed and butchered more than 80 birds on the farm of Mike and Michelle Klein in Prince George's County. Thankfully, Michelle did the gutting. Unfortunately, Mike bought his turkey chicks earlier than usual and they did not stop growing. Our prize for helping was a carcass that weighed nearly 40 pounds. It barely fit in the oven. Here, Mike is subjecting a slaughtered bird to the "magic fingers," a machine with a nubby, rotating barrel that removes most of the feathers. 
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