kitchen adventures
As a solo diner, risotto has been a sure-fire restaurant pleasure. Yes, I know how to make risotto the classic way, ladling spoonfuls of hot broth into the rice and stirring, stirring, stirring all the time. And when I feel like doing that, with music playing and a glass of
When you’re cooking for one, it’s helpful to source ingredients in convenient (small) packages. This recipe for one pork chop does just that: start with one single pork chop, cook it simply, and eat something delicious that doesn’t take much work. Instead of grabbing a family-size package of chops, step
Today I’d like to share one of my own favorites for solo cooking: oyakodon for 1. This is simple and quick to put together, and it’s both tasty and easy. Oyako-don is a classic Japanese dish composed of chicken, onion, and egg over rice. It’s a one-pot dish (well, two
Sometimes you want just a couple of cookies. Not a full batch, not dozens, not a big tin full, but just two cookies. One for you, one for a friend – or maybe one for now, one for later. Just two. In fact, you can make just 2 chocolate chip cookies,
Ahh…. small-batch lemon marmalade. I look forward to this every year! Wintertime, specifically during January and February, is grey and bleak around here, and often the weather is fierce. It’s also peak citrus season. Every year, I look for Meyer lemons, so I can make this delightful marmalade. Meyer lemons
You may have noticed a distinct lack of updates on the CSA boxes during June. It’s not that the boxes stopped – our farmers at Beaverland Farms in Detroit have been steadily supplying us with fantastic produce! Just look at some of the boxes in past weeks, and then I’ll
Rhubarb is one of the first local crops to appear at the Farmers Market or in my CSA box. I always get excited when I see it, and I love to make a good rhubarb crumble with the first of the season. It’s the first thing I’ll make, when I
These traditional refrigerator pickles – Do Chua – are a typical condiment that accompanies many classic Vietnamese dishes. You might be most familiar with them on banh mi sandwiches, but you’ll also find them beside rise plates, noodle bowls, and salads. They’re easy to make, and you need not make
The first time I made this beet chocolate cake, my family was skeptical. However, when it came out of the oven, the first loaf disappeared within 20 minutes (I timed it). You can almost persuade yourself that it’s healthy. This may be the original Red Velvet cake; you can still
Bagels are always a favorite in my house. Fortunately there’s a good bagel source nearby, so we often have them on hand. We also like to keep something we affectionally call “salmon glop” – a smoked salmon spread with dill, spiked with lemon. It turns a plain bagel into a perfect
It can be difficult to find a good side dish in a small version. It’s even harder to discover one that’s both tasty and simple to make. This summer squash with lemon, mint, and feta fits perfectly into my summer plans. It goes together quickly, can be made in the
Everybody needs good nibbles! In the spring and late spring, when local radishes are at their best, I like to make these little radish snacks. They’re good at tea-time, for lunch, on a picnic, or whenever you need just a little something. Based on the classic French combination of radishes,
I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.