Monthly Archives: March 2015
Healthy Side Dishes: Green Beans with Anchovies
Healthy Main Dishes: Alaskan Cod and Shrimp with Fresh Tomato
How Henry Storch Became a Professional Migratory Beekeeper — Grower Tour: Part One
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Who: Henry Storch of Old Blue Raw Honey
What he does: Migratory beekeeper and professional farrier
Where: Wren, Oregon
About five years ago, Henry Storch, a budding amateur beekeeper at the time, got a series of calls from thoughtful logger friends petitioning him to come collect honeybee colonies that had inadvertently been brought into logging sites. (The wild bees had been living in the trunks of trees that had been felled by the loggers.) Little did he know at the time that this would be the beginning of a move into professional migratory beekeeping.
This week we’re getting a look at the life of a migratory beekeeper, from the start of the season in the California almond orchards, through the honey flow and harvest. But today, we learn a little bit more about Henry himself, and how it all started.
Win a Weekend Getaway to NYC! — Apartment Therapy
potatoes with soft eggs and bacon vinaigrette
I was going to offer today a kind of loose apology. “Sorry, guys, for all of the potatoes and eggs and utter randomness of recipes this winter,” and then shamelessly go onto blame this approaching third-trimester (ack, too soon) situation with its still-unpredictable food cravings I’m in but then I realized: this is actually nothing new. There isn’t a recipe in the almost 9 years and 975-deep archives on this site that hasn’t been fueled wholly by hankerings, usually arbitrary ones. Some people have lesson plans and editorial calendars, I have whims. It’s just now I have a tiny thing — a future rock star, if the dance party from 2 to 6 a.m. last night is indication — to blame for it.
Thus, without apology, is the latest iteration of my ongoing obsession with Salade Lyonniase, which I made for the first time here in 2007, when the only dance parties keeping me up at night were my own. Hailing from Lyon, the salad is traditionally made with bitter lettuce (usually frisee, but escarole, other firm lettuces and frankly, whatever you have around that you like to make salad with, will do), a poached egg and a shallot-bacon vinaigrette, poured warm over the salad, gently wilting everything. In 2012, inspired by a riff on it from the sandwich chain ‘Wichcraft, I started putting it on a bun with a fried egg and with the unconventional addition of blue cheese and it’s been hard to remove it since. And now in 2015, I’ve strayed even further from tradition and turned it into a warm potato salad. Je ne regrette rien.
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Recipe: Roast Chicken with Fennel, Carrots, and Gremolata — Weeknight Dinner Recipes from The Kitchn
Tired of mashed potatoes and gravy with your roast chicken? Here’s a classic dinner with a flavorful punch of fresh herbs — plus sweet roasted fennel and carrots, which absorb savory juices from the chicken by sharing the same pan.
My Golden Rule for Grocery Shopping — Grocery Shopping Tips
They seem like distant memories, but I remember when I used to have all the leisurely time in the world to grocery shop. I could browse the aisles, comparison shop, and even plan meals while in the middle of the grocery store.
And now? Working full-time, as well as having a spirited two-year-old daughter, means that grocery shopping is a sprint to get through the grocery store as efficiently and quickly as possible, always with a list. I’ve honed my grocery shopping skills over the last few years, especially since I used to shop for a busy test kitchen, but I now have one basic rule that I stick to when planning out a big grocery shopping trip.
Healthy Appetizers: Green Salsa
4.57 / 5 Stars | 69 Reviews
by BOYS1
“Tomatillos make this tangy salsa green — and delicious! Serve it with tortilla chips, on fish, or with tacos and burritos.”