Quick-braised carrots

This technique is meant for storage carrots, the sort you get wrapped in plastic from the grocery store in January. We tend to eat them raw and unthinkingly, but this will boost the flavor and, without much work, make them a legitimate part of a meal. (more…)


I love fresh sauerkraut, uncanned and uncooked, but this long-cooked, complexly seasoned version is the kind to serve with roast pork. Or with anything else. (more…)