Skip to Content

with the grain

Dan raised a quizzical eyebrow when he heard me say “barley salad.” It’s tough to make barley sound sexy. It tends to sneak into our diets unnoticed, flavoring our beers and bagels and scotch whiskies and malted milk balls, lingering in the background but seldom taking center stage. Basho, the seventeenth century Japanese master of …

Read More about with the grain

open (and ground) sesame

When I mentioned to a few people that I was planning to make Armenian tahini bread, the most common response was, “Where exactly is Armenia?” This landlocked country in Transcaucasia, bound by Georgia to the north, Azerbaijan to the east, and Iran and Turkey to to the south and west, has had a rough go …

Read More about open (and ground) sesame

mean greens

I’ve never really found my salad groove. I like salads well enough. I have the best of intentions. I dutifully buy greens, but I seldom have a clear plan of how I’ll use them. They tend to sit in the bottom of the vegetable drawer in the refrigerator waiting for me to find some inspiration, …

Read More about mean greens

very mine and very fine

February 14th is a doubly momentous date on my calendar. Not only is it that best-loathed love holiday but also the infinitely less-odious day of my birth. I’ve never been much for Valentine’s Day, but I am very amenable to birthday treats. Not just any sort of treat though. Context demands that it to be …

Read More about very mine and very fine

a granola for all seasons

One of my earliest kitchen memories is the smell of the warm, oaty, honeyed clumps of granola that my mother allowed my to stir–carefully, with a wooden spoon–as I stood on a chair to reach the golden mixture on a high rack in the upper part of her double oven. Though I no longer use …

Read More about a granola for all seasons

About

What is Blossom to Stem? Blossom to Stem features approachable sophisticated seasonal cooking, craft cocktails, and fancy-pants pastry projects with the aim of enabling ambitious cooks and adventurous eaters to live more delicious lives. The recipes here are for the adventurous omnivore, but many are vegetarian, vegan, or gluten-free friendly. Everything you see here was …

Read More about About