Cook Your Best Nose-to-Tail Recipe at the I Like Pig Cook-Off
Entries are open for the cook off on January 31st!
Turnip Gratin
Give turnips a treatment you can’t resist, like a warm, buttery gratin that’s oozing from its cute little dish.
Green Curry Egg Salad Tea Sandwiches
Perhaps the pale-yellow deli standard could use a little perk.
White Bean and Brassica Ragout
Cauliflower, broccoli and beans with potatoes combine for an easy and healthful dinner that seems more luxurious than it is.
Kimchi & Potato Stew
Cash-strapped and craving something hearty? Head over to kimchi jigae land.

Latest Blog Posts

Cook Your Best Nose-to-Tail Recipe at the I Like Pig Cook-Off
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Sure, we’ve raved about it from restaurants, we may applaud its sustainability, and we may even have been to a backyard pig roast where we’ve dabbled in it ourselves. But are you ready to cook like a nose-to-tail chef? Then we’re looking for cooks like you to sign up for the I Like Pig Cook-Off at Jimmy’s No. 43 on January 31st. To celebrate the recent launch of the I Like... Read More

Turnip Gratin
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Someone recently asked me what the difference was between scalloped potatoes and potatoes au gratin. The best answer is that “scalloped” simply means that the potatoes are thinly sliced, as in discs. And “au gratin” means, roughly translated, “with grated things.” No, those grated things don’t have to be pieces of cheese, necessarily. It could be small, grainy crumbs of bread as well. Many French and Italian gratins don’t... Read More

Green Curry Egg Salad Tea Sandwiches
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I wonder why egg salad hasn’t had a dramatic revival in recent years. With the re-embrace of eggs from a health perspective (not to mention its being an eggcelent protein for economy’s sake), it seems eggs can do no harm poached, fried, or hard-boiled on even the finest restaurant plates. But egg salad? Perhaps the pale-yellow deli standard could use a little perk. The last time I ventured into this staple American... Read More