Classical and Eurotrashical

Gnocchi with Bison and Wild Boar Ragu

Today is “Gnocchi Thursday” at the divine @nostranapdx, but in case you’re too lazy to leave your house, this is a *really* good and very fast knockoff of their gnocchi with beef and pork ragù with red wine and parmigiano ($19). It’s Nicky Farms ground […]

Black Radish Salad with Bacon

I had a couple of leftover bierocks from a shoot today (upcoming in @pomomagazine — stay tuned!), so tonight’s dinner was merely a matter of tossing together a nice little Rettichsalat mit Speck. This is just a bowl of matchstick-cut black radishes with @nueskes bacon, […]

Middle Eastern Tantanmen

Another delicious bowl in my Year of Ramen™️: a Middle Eastern spin on tantanmen. Instead of a regular sesame-chile broth, I made a garlicky beef broth with toasted sesame purée and preserved lemon, topped with a ragu of ground Anderson Ranches lamb seasoned with lots […]

Lemon Poppy Seed Tea Cake

There’s nothing as wonderful as citrus in the winter, is there? My recipe for this light and fragrant cake is after the jump, plus a variation to make an orange cake. Another tea cake! Lemon poppyseed, a pretty ordinary (but underappreciated) combo, improved by buttermilk […]

It’s a Mystery: A History

What is up with people’s fascination with foods disguised as other things? I tackle that question in my latest piece for Taste.

Lazy Choucroute Garnis

Made easy/lazy choucroute garnis tonight with *gasp* store-bought sauerkraut that I doctored up with diced @nueskes ham, caraway seeds, juniper berries, and a spoonful of my homemade dill pickle mustard (protip: purée the garlicky, seedy dregs of your jars of pickles instead of dumping them). […]

Pflaumenmus Tea Cookies

  A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Dec 15, 2017 at 2:46pm PST These cookies were inspired by Lebkuchen (the quintessential German Christmas cookie) but are so much faster and no less complex or deep in flavor. Makes about 7 dozen teeny […]

Quince Slatko

Yesterday I made a few pints of Eastern European-style quince preserves called slatko or varenye (slatko od dunja, варенье из айвы). Look at that color! It’s a very simple recipe: just quince, sugar, water, and lemon, with a little finely minced dried cranberries for added […]

Mince Pie

Mincemeat pie made with Granny Smith apples and persimmon jelly; dried cranberries, apricots, plums, figs; candied ginger and orange; walnuts and my medlar-infused brandy. Lots of butter (in lieu of tallow, which I don’t have) and spices too! Second photo is of two little blackberry […]

Fruity Booze

I’m up to my ears in medieval fruits so I’ve started a half gallon each of quince ratafia with vodka (left) and medlar liqueur with brandy (right). These are my own recipes based loosely on 16th- and 17th-century cookbooks I’ve read. #booze #historic #tipple #quince […]