After a lengthy winter (for usually balmy Durham), the recent arrival of warm weather has caused a SURGE of greens in my garden. I was a bit over-zealous in March when I planted spring crops (er twelve Romaine plants and six spinach), and now, I can frequently be seen toting bags of freshly-picked lettuce to work and bequeathing it to friends willing to eat a lot of salad. Combined with the arrival of everything fresh at the farmers market, I have to exercise a lot of control to make sure I’m using up these greens before they go to waste. I tire of salads quickly, so I thought I’d try a different take.

In a move that surprised me, the staunch supporter of cheese pizza with as few toppings as possible, this flatbread pizza has almost nothing on it except vegetables. I coupled a large wad of my most recent harvest of spinach leaves with some young onions and green garlic, two ingredients I rarely work with but was curious to explore.

And because I couldn’t quite bring myself to omit cheese entirely, just a bit of asiago, which is ever the friend of garlic-y, onion-y things.

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There is rarely a time when, if one is put in front of me, I will turn down a savory bite of something served on a cracker. Whether it’s cheese and fruit or creamy dips or thinly sliced cold cuts, if I lived alone and chose to appease only my deepest food-desires, I might never lift a fork to a plate of un-crackered food again.

These little bites grew out of a fortuitous collection of ingredients I happened to have on hand after returning home in January. A last hoorah of apples from the fall, a couple packs of crackers I didn’t use at my food-filled Christmas party, and a precious gift of maple cheddar from some dear friends who live in Wisconsin.

Apple & cheddar cheese are a match made in heaven. The pairing of a sharp, creamy bit of cheese against a sweet, juicy apple would be delicious enough, all on their own, on these crisp little crackers. And I won’t lie, I’ve eaten my fair share of little bites just like that. But these little bites are more than that. The apple and cheddar are chopped into tiny little wedges and cubes with a tangy, punchy dressing.

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Last Sunday, I threw a big ol’ festive holiday party. You may not be entirely surprised to learn that parties at my house tend to be more about the food than anything else. I decorate, sure, and put on some appropriately celebratory Pandora tunes, but mostly a party offers me a moderately justifiable excuse to try out as many recipes for fancy-pants finger food, seasonal desserts, and standard snacky favorites as I can possibly cram into the 2-3 days prior to the first guest knocking on the door. One might suspect that I throw parties primarily for my own curiosity (and, of course, my little food blog) and invite over friends merely to vacuum up the copious amounts of food I typically prepare. (Of course, dear friends, this is not the case, but when one is awake and cooking at 6am the morning of a party, one must question one’s motives.)

And there is no better time of year for party food. Whether it’s an office bash or a neighborhood block party or simply a gathering of friends and family, you can never go wrong with a table filled with edible holiday splendor. Many of the posts in the coming weeks will focus on party-ready treats that make worthy contributions to any festive spread. And what classic shall we feature today? The cheeseball!

This isn’t just a cheeseball. This is THREE cheeseballs.  Better still: this is three cheesePRESENTS. We’re taking an already-classic holiday favorite and raising it to the tenth Christmas power. Plus, this way you don’t have to choose between your favorite cheeseball flavors… you can make them ALL!

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I told you on Thursday, when I posted this Ginger Apple Chutney, that I would have a recipe utilizing it that would blow your dang socks off. This, my friends, is it.

I must be honest: until about one year ago, I never so much as ordered potstickers or Chinese dumplings as take-out. I thought they looked, frankly, kind of gross. So sad and pekid compared to the seemingly superior fried wontons farther down the menu.

Oh, how times have changed.

Suddenly, I’ve become obsessed with these tiny pouches of savory filling. I order them whenever I find them on a menu and often abandon any pretense of planning to order an entree, simply doubling up on potstickers. As someone who loves ravioli, finger food, and anything dippable, I really can’t say why it took me 25 years to see the salty, potsticker-y light.

And what better way to truly embrace the potsticker than to make them from scratch? Having found this fantastic recipe for filling, I also wanted to try my hand at making homemade wonton/potsticker wrappers. That’s just sort of what I do here.

While it is a bit time-consuming and I totally understand if you want to buy yours from the store, I urge you to try it at least once from scratch, especially if you have a pasta crank. These homemade wrappers are soft, not at all rubbery, and can be made in any size that you want (though I found a 3-inch diameter to be absolutely perfect).

Like most doughs, homemade wonton wrappers start with a sifter full of flour, some warm water, and a fork.

Once the dough is mixed, barely pliable due to its low moisture content, it needs to sit for a while. Just cover the bowl with a damp cloth so the little moisture that IS in this dough doesn’t escape.

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If I’ve said it once, I’ve said it in every post since mid-September: I love fall. Everything about it… almost. That cool, brisk air and the crunchy golden leaves fluttering down like pennies in a pool are spectacular elements of the season. But they are caused, of course, by our hemisphere tipping away from the sun for the winter, and our hours of sunshine diminish rapidly. Add in our “fall back” from Daylight Savings Time, and suddenly I’m driving home from work in the dark every day for the next four months. This lack of sunshine not only lowers my energy and productivity, it also seriously cramps my food-bloggin’ style.

In early summer, I discovered that I had a much easier time taking photos for this site if I essentially stopped preparing food in my dismally dark kitchen. A table in our office against the window (purchased by Brad some time ago as a study station for the rare moments he wants to study at home) has now become my destination for cutting boards full of ingredients. The natural light that pours into this room is vastly superior than the peaked light fixture in the kitchen. I’ve virtually stopped photographing in my kitchen all together, save for the occasional cooking-in-the-pot action shot or rolled-out-dough-on-the-counter.

So as the days get shorter, you can pretty much guarantee that if the sun is out and I’m not at my job, I’m probably trucking ingredients back and fort between the office and the kitchen.

Now you know.

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A shift in the weather has finally come to North Carolina.  After a disgustingly hot Labor Day weekend, the last few days have been gloriously cool. I’m thrilled for fall to arrive, but sometimes, I think the transition into the season is almost more exhilarating than the heart of the season itself. Just a few months ago, I ached for the warmth of summer. I couldn’t wait to shed my scarves, jeans, and sweaters and swap them out for flip flops and tank tops. But now, as we teeter on the outer edge of a long, hot summer, I can’t wait to don my long-sleeved tees, comfy socks, and tall, brown boots.

Buuuut it’s still a bit warm for that. But there are still plenty of ways to get ready for fall. One of them is to add this rockin’ dip to your TO MAKE IMMEDIATELY list. Take it to your next football tailgate, Halloween party, or movie night. Seriously, I urge you to find any excuse.

I’ve “made” onion dip before. A packet of onion soup mix and a tub of sour cream and shazam! Chip & dip time! But this is unlike any onion dip I’ve ever had. probably because it actually features the fine, fine flavors of real onion. A LOT of onion. This recipe yields about three cups, but it starts with four full cups of raw onion. Then, aided by the deep and sultry additions of balsamic vinegar and brown sugar, those crisp raw onions transform until their decadent, caramelized selves.

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I’m not sure when “pickles” came to indicate cucumbers that are pickled, and nothing else. You can buy pickled garlic, pickled eggs (eeeeeew), but the pickles section is predominantly composed of cukes. Oh sure, there’s variety: sweet pickles, bread & butter pickles, dill pickles, kosher dill pickles, zesty dilly pickles, pickle chips, and more. But they are all cucumbers!

It turns out this was not always so. Those of you who can have probably seen many kinds of pickles in your cookbooks. Pickled okra! Pickled beets! Pickled peaches!

And one of my personal favorites, pickled green beans!

Dilly beans start with a heap of fresh, brilliant green snap beans. They’re dirt cheap right now at my local farmers market, so it’s a great time to buy a bunch and pickle them.

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I frequently lament that I need another freezer. We have your standard apartment fridge-and-freezer combo, but our freezer is, shall I say, stuffed. Filled to the brim. There are many reasons for this. I have given up on buying chicken breast and now buy the whole dang bird, break it down, and separate the parts into meal-size portions. I capture strawberries at their peak ripeness, freeze them on cookie sheets, then bag them up to use in winter months when the only berries to be found are the imposters at the grocery store. Insanely, I recently made enough soup to open a deli and froze most of it because really, who wants soup in 95° weather?

Oh, and last summer, after foolishly planting seven basil plants that plotted to take over the world, it was all I could do to keep up with it by tossing it in the food processor with some nuts, garlic, parmesan, and a glug or two of olive oil before freezing it in my ice cube trays to make an army of pesto cubes. (Finding actual ice in our freezer is, coincidentally, impossible. Icy beverage lovers, beware.)

And then there are the pizza doughs. I made about twenty of them in the afterglow of my homemade mozzarella cheese experiment this spring with the leftover whey, and may have over-estimated the value of their convenience in relation to my precious freezer real estate.

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Brad left North Carolina this time last week for his summer internship in O-HI-O. Merh. I certainly have enough going on to keep myself entertained this summer in his absence but I must confess: it’s a lot of fun to cook when he’s around. Why? Because nine times out of ten, he loves my food. And who doesn’t enjoy gushing compliments over something you just cooked?

But as I said, he’s in Ohio, crashing with one of his college roommates for the next three months, and as he is not quite the local-food-new-recipe-must-cook-cause-its-fun person that I am, I suspect his daily bread will not be made from scratch, if you catch my drift.

I, on the other hand, see no reason why I won’t continue to cook like I usually do (like an manic-foodie-control-freak), and this dish is a prime example.

You just can’t ignore the opportunity to make something amazing when you discover that something you’ve long-considered a thoroughly “exotic” food is in fact available at your farmers market. I couldn’t believe my eyes when the weekly market newsletter heralded their arrival.

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For the last couple of weeks, my Google Reader has been buzzing with “game day” recipes. Game day party decorations. And game day craft projects (which seems a bit bizarre, don’t you think?), all in preparation that un-official American holiday: the Super Bowl!

I must confess, (braces for judgement) I’ve never really watched the Super Bowl. Neither of my parents were ever particularly big sports fan, and more often than not, we would go skiing or see a movie on Super Bowl Sunday to take advantage of empty slopes and matinee tickets. In fact, I was in college before I sat down to watch my first Super Bowl work on a paper in the corner at my dorm’s game day party.

But the food, the food! Such a celebratory spread of mind-bendingly delicious snack food I’ve never seen! Wings and ranch and chips and dips and cookies and sodas and crackers and cheeses and and and and… it’s an ode to snacking as much as it is to football. And I’m not a hater. If I could live on chips and salsa, I would totally do it.

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