Fried rice is a great vehicle for my favorite ferment: kimchi. This recipe is a regular in my kitchen because you can throw anything in it, within reason, and come out with a tasty and satisfying dish.
Biscuits are a great accompaniment to any meal and are actually easier to make than you think! I love the savory, faintly sweet flavor you get by using cooked sweet potato in this recipe.
Sunchokes are the tuber cousin of the sunflower. They have a lower glycemic index than potatoes, and can be cooked in the same way as potatoes. Sunchokes are particularly good browned and crispy! This is such an easy recipe, give it a try! ( You can eat the skins.)
Kalettes are one of my most favorite vegetables because it’s as if kale and Brussel sprouts (2 more of my most favorite vegetables) went and made a delicious baby! This really easy recipe will make it one of your favorites, too!
Roasting fennel is a great way to tone down the anise flavor of this vegetable.
Crispy, tender roasted will make your reconsider this brassica.
Muscadines are thick skinned grapes native to the northeast.