Kitchen Vignettes

If pumpkin pie slipped on a silky ballgown, this dessert would be the result: a voluptuous golden custard nestled inside a nutty, cookie-like crust with a hint of spice, topped with Bourbon whipped cream and cinnamon-butter toasted pumpkin seeds.

Cooking with spruce is magical. The fragrance makes it feel oh so Christmassy! These spruce tree shortbread cookies are also a lovely gift.

Alanna’s technique is so simple and easy (just butter and a pan) and yet it’s a completely original new way of eating lettuce, transforming a humble head of greens into something a little bit more intriguing.

Meet Karen Washington, an award-winning urban gardener, community activist, farmer and co-owner of Rise and Shoot Farm. Here, she shares a garden-to-table recipe made with Swiss chard harvested from the community garden she co-founded in the Bronx, NY.

Dilly beans are zesty and crispy, with an irresistible twang of salty, garlicky vinegar. Sandy Oliver is an acclaimed food historian who has written many books about foodways and traditions of the eastern states.

Warm and custardy on the inside, crispy on the outside, okonomiyaki, also known as Japanese vegetable pancakes, are the ultimate comfort food. Walter Riesen and his farm team grow deeply flavorful heirloom vegetables and heritage grains for their whole-diet, multi-farm CSA customers.

Camelia Frieberg is a biodynamic farmer and award-winning filmmaker and producer. Try these pickled sunchokes that are simple to make and a great addition to salads and tacos.