66 Square Feet (Plus)

Very, very late summer and the tall things are bending in the breeze. The South African milkweed and the fennel are irresistible to pollinat...

Recently, I served this Pawpaw Spicebush Cake - coffee-cake style, with spicebush-pecan streusel - after a plant walk at the Queens Country ...

Have you ever made dirty rice? It's a delicious mess of rice made exciting with all sorts of bits and pieces. The Southern Creole dish l...

The last week of June has resembled the first week of August. Daytime temperatures of 100 degrees. Watering the terrace two, and sometimes t...

  Too hot. To trot. So it's Caprese salads all the way, whee, whee, whee.  We are so very, very lucky to have central air on days like t...

It wobbles, it jiggles, it's straight out of the beginning of the middle of the last century. It's wonderful. It's tuna mousse. ...

I served my seed loaves at a picnic recently, and, as is usual with this particular bread, the recipe was requested. Now it's up on Gard...

A posy of garlic mustard. One of its common names in the UK is sauce alone. Which gives one ideas... I was reminded of green goddess dressin...

"But why make it pink?" asked my faraway friend Bevan, crossly, via WhatsApp, after I sent him a picture of this beet hummus. ...

 I didn't grow up with hot food. The spiciest it ever got was a single, intact chile (which would have been spelled chillie, in South Af...

It's not exactly pepper season. But it's so bloody cold that we need something very hot. Enter the world market, and cayenne and Tha...

I found my hedgehog frozen, shivering in the vast produce section of Fei Long Market, on 8th Avenue in Brooklyn's Sunset Park neighborho...

A sweet flood of tiny-tiny Kishu mandarins arrived at our door some weeks ago, a gift from a citrus grower. I had been making all things cit...

Here's a quick round-up of some seasonally appealing Gardenista pieces I have written. Follow the links to read:  First up, Forest Todd...

You need sake popsicles...  One of my more inspired ideas, I made them for the first time back at 1st Place , where we had a huge old wister...

A wood ear's point-of-view, during a recent forage class in Prospect Park. The wood ears studied the humans, the humans studied the wood...

Crabapple season. Birds prefer them after a real cold snap, when they are less tannic. And I like them fat and tart, to be candied.   Get my...

Have you made nasturtium seed capers?  They are delicious, with a mild, horse-radish zing. I think they rival the better-known, bottled vers...