Serious Eats - seriouseats.com

Well since you asked. I did a detailed post on spice storage myself a few months back:

http://tigressinapickle.blogspot.com/2011/04/lic-dried-herb-spice-storage.html

the change of seasons effects how i eat immensely. from may til november i am eating fresh from my garden, and working on saving some of that produce for the cold months. lots of fresh, med inspired dishes. in the winter i tend to eat more soups and stews, a lot of them indian inspired - and i use most of my home canned goods for winter dishes - canned tomatoes are a staple during the winter months.

i admit i don't watch cooking tv. but i'd love to win the book, because i love indian food!

sauerkraut of course!

press a few cloves of raw garlic in a bowl with a couple of glugs of olive oil. chop up some garden fresh tomatoes and tear some basil leaves of the same and throw them in the bowl. let sit for about 30 minutes, during that time make the pasta (water well salted) then toss the pasta in the bowl.

i want that book! :)

we love brussels sprouts and every year cannot wait until the first frost so we can pop them off their stalks in our garden (they taste sweeter after the first frost).

i'm afraid we are not very inventive in the kitchen when it come to them because they are just so damn good cut in half, placed on a baking sheet, tossed with olive oil, salt & pepper, and placed in a 375 degree preheated oven. best if left in a single layer so they actually roast instead of steam. once the edges get deeply golden-brown they are done. and each one popped in the mouth is crunchy on the outside and melt-in-your-mouth delicious on the inside.

best eaten out of hand, one at a time, of course.

just got back a few weeks ago from favignana, sicily and my italian friend who i was visiting does a couple of things with an iron grill pan masterfully; 1) slice summer veggies like eggplant, zucchini and large white mushrooms about 1/4 inch thick and grill them dry on the very hot pan, than drizzle them with olive oil and a sprinkle of salt. 2) grills thin slices of bread on this pan and rubs them with raw garlic and then tops with a mixture of chopped tomatoes, olive oil, salt & pepper - and a leaf or two of wild arugula that grows in his backyard - YUM!

the pepper - and the recipe sound amazing.
i may try the recipe with some aleppo pepper that i bought in turkey in june. but i would like to try piment d'espelette also. basically i love any kind of chile peppers!

hi gina,

i made lavender syrup this summer using raw sugar and my homegrown lavender. would this work in place of the lavender honey?

i eat thick slices of toasted sourdough bread with thick slices of tomato on top and a lot of salt and pepper. and yogurt with some kind of sweet, spicy pickle mixed in for dessert.