Moms’ Recipes from All Over the World | Taste of OSU

This past Friday was the 2012 Taste of OSU.  Hosted by the OSU’s Office of International Affairs, the event brings some 4,000 guests to the Union to experience food and culture from all over the world.  More than 30 student groups provide the recipes, do the cooking and share a bit from their home countries. … Read More Moms’ Recipes from All Over the World | Taste of OSU

Why You Always Buy Beets with the Greens | Duck Fat Beet Greens

Growing up, this was just about the only way I would eat my greens.  I am more adventurous now, but I still love some good smothered greens.  This is an ultra-simple recipe, one my Grandma made frequently, making a quick gravy out of (usually) some rendered bacon fat, a little flour and some onions.  It… Read More Why You Always Buy Beets with the Greens | Duck Fat Beet Greens

Why You Always Buy Beets with the Greens | Beetroot and Blood Orange Salad

Beets make me happy.  I know. But I love their color and their dense, earthy flavor, greatly enhanced by slow roasting them whole for what almost feels like too long. I make sure to buy them whole, with their greens attached.  Because beet greens are delicious.  I’ll show you an old family recipe for that… Read More Why You Always Buy Beets with the Greens | Beetroot and Blood Orange Salad

Variations on a Theme | Caramelized Endive and Walnut Risotto

It might strike you as esoteric, caramelized endive.  But let me assure you that it is entirely devour-able, and not in the slightest way effete. And the New Year is a perfect time to delve into comforting vegetarian dishes.  I just know you want to ease into your new-found resolve to eat more veggies, but… Read More Variations on a Theme | Caramelized Endive and Walnut Risotto