If there ever was a dish that exemplified the motto of Butternutplace— “Stay Briny”—it would have to be dolmades!
Author: Butternutplace
Who I am: I gravitate toward rhubarb, bacon, ferments, dictionaries, cheese, canoes, fava beans, family, and chickens. And a whole lot more.
Garlic Scape Pesto
No clever headlines here, just aromatic and peppery garlic scapes made into a savory pesto.
Focaccia Whimsy
I might just have to make another one!
The Weekly Eater #3
Ideas for adventurous eating.
Natural Dyes for Easter Eggs
A bit spotty–but satisfactory–the natural dyes I tried this year were fun, even if a bit mauve-y and 1980ish.
Cho Lon’s Lemongrass Chili Chicken
Rediscovering My Vietnam (Stories and Recipes) cookbook by Luke Nguyen. Yummy.
Going to the Dogs
My hypothesis: one can feed pets high quality homemade food, superior to most commercially produced food, for the same price or less.
Giant Lemon Rosemary Grilled Trout
Cooking and eating a giant trout!
Chirashi Sushi
Chirashi sushi might be called the lazy chef’s sushi.
Comer Catibía (gluten free empanadas)
I promise you that this gluten free Dominican empanada tastes nothing like shoe leather.
Thai Seafood Curry (Ciopicurry?)
East curry meets West cioppino
T Day Meal Inspiration #4
Never underestimate the power of creativity.
