Pineapple Teriyaki Sauce

This teriyaki sauce is not as sweet, sticky or thick as teriyaki sauces go. In fact, it’s downright wine friendly (try a malolactic white) and you’ll be converted to a different part of teriyaki sauce spectrum. That’s not to say that this sauce...

Seafood Paella

Unkay, let’s talk paella. Everyone has their own paella and for many, it is the heart of their food glory. Often, you’ll hear someone talk about their paella as if they invented it. The point of paella isn’t to show off culinary acumen, it is to...

White Bean Dip

Historically, this white bean spread has needled me. Like scrambled eggs, it relied too heavily on other flavors to add interest. At every event, we’d set it out. Every time a bowl came back empty, I’d feel a perplexed surprise. A lot of our food is...

Yellow Tomato Carrot Soup

Every year on the farm we are blessed and cursed with hundreds of volunteer yellow pear tomato plants. They are, at this point, a wild variety that wants nothing to do with a cage and they refuse to be trained. Each plant produces hundreds of candy-sweet fruit super...

Oxtail Stock

If you’re going to make a beef broth, may as well make an oxtail broth. Oxtails are prettier than beef bones and have an additional use beyond making stock. After a few hours in the stock pot, you can remove the meat off of the bones and reserve it for a ragu or...

Roasting Pumpkin Seeds

Roasting pumpkin seeds with the pulp is a personal style decision. We don’t remove the pulp because once it crisps up, it’s an excellent cracker. Also, flavor sticks to a pumpkin seed with pulp so much better than a washed one. If you have roasted the...