Month: November 2015

Cuban Pork Chops & Green Mojo Salad

This post is part of a series celebrating diversity and bounty in the kitchen during the month of November. I’ll be posting a new recipe every day for 30 days. Subscribe to receive email updates on the project in the sidebar on the post page […]

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Skillet Chicken Thighs w/ Artichoke Hearts + Carrots

This post is part of a series celebrating diversity and bounty in the kitchen during the month of November. I’ll be posting a new recipe every day for 30 days. Subscribe to receive email updates on the project in the sidebar on the post page […]

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World’s Best Cranberry Bread

This post is part of a series celebrating diversity and bounty in the kitchen during the month of November. I’ll be posting a new recipe every day for 30 days. Subscribe to receive email updates on the project in the sidebar on the post page here, or follow along on Instagram at @dianaprichard and the #Feast30 hashtag.

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Making ‘Grandmother’s Famous Cranberry Bread’ from Wende and Harry Devlin’s Cranberry Thanksgiving is a tradition we started when Wren was just a little thing. She couldn’t have been more than six or seven when she came home from my Mom’s house with an original, circa 1971, copy that was, no doubt, probably mine. Both of our girls have always loved food and cooking, so it wasn’t a surprise that she had toted the thing home solely for the recipe on the back cover. We made it that year, and have made it again and again every year since. (more…)

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Pork Knuckle Soup

This post is part of a series celebrating diversity and bounty in the kitchen during the month of November. I’ll be posting a new recipe every day for 30 days. Subscribe to receive email updates on the project in the sidebar on the post page […]

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A Shepherd’s Coat & Pure Michigan

I still find each day too short for all the thoughts I want to think, all the walks I want to take, all the books I want to read, and all the friends I want to see. -John Burroughs Lately I have felt a finality […]

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Piperade Eggplant Boats

This post is part of a series celebrating diversity and bounty in the kitchen during the month of November. I’ll be posting a new recipe every day for 30 days. Subscribe to receive email updates on the project in the sidebar on the post page here, or follow along on Instagram at @dianaprichard and the #Feast30 hashtag.

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Across the pond they call eggplants aubergines, which is also synonymous with the color purple, but here in America eggplants originally got their name when the smaller, white, egg-shaped fruits were the most popular variety. Now, those type are usually the forté of small farms and niche farmer’s markets and the big, aubergine-skinned type are what most everyone thinks of when you say “eggplant.” They’re also the type I used for this recipe. (more…)

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