The Recipe: Call onions the steady-eddies of cooking, we cook them every day but rarely take notice. Thanks to this classic French side dish called "soubise" [pronounced soo-BEEZ], we'll never take onions for granted again. Soubise combines thin ribbons of onion with rice and a little cream and cheese. Dreamy. Heavenly. Ethereal. Addictive. Yes, it's that good. The Conversation: Who stands up for kohlrabi and green beans? ~ Skip Straight to the Recipe ~


COMPLIMENTS!"...it is fantastic!" ~ HeatherCheryl"... the family had only one comment: double the recipe next time!!!" ~ Anonymous"OH.MY.WORD." ~ Pamela

An American Icon.When Norman Borlaug died at age 95 last fall, it saddened me that his life’s work was vilified. Borlaug was the Midwestern scientist who championed modern farming practices across the world, not unlike, isn’t it so? the indigenous American peoples who bioengineered corn and potatoes millennia before. Borlaug’s work in agrono…

Roll-out cookies are too pretty to save for Christmas! This is my all-time year-round favorite cut-out cookie dough recipe, for easy-easy handling, yes, but also for flavor, think lively gingerbread-style spices kissed (but just on the cheek!) by chocolate. Mix butter, flour and sugar for cookies and what do you get? Cookies that taste like butter, flour and sugar – not that there's anything wrong with that, mind you, if shortbread is the object. Too often though, sugar cookies are all about their good looks. Aii, aren't they just so pretty? The colors! The squiggles! The sprinkles! The sparkles!But call me crazy, I want cookies to taste good, frosted or unfrosted, otherwise, they might as well come from Sam's Club. If bakers are going to the trouble to cut out, bake and decorate cut-out cookies (and no question, cut-out cookies take time and effort), they should taste as good as they look.And these do! There's no missing the gingerbread-style spices nor the underlying…