Cooking Eggs

To put it simply: Testing cookware by cooking eggs is fun. Get cooked egg recipes at TwiceasTasty.com.
I have to admit that I’m one of those people who holds onto cookware way too long. After pots are scratched, warped, and showing their age by letting even the simplest foods adhere to their surface, I continue to use them. Replacing cookware, especially a high-quality set, is expensive. So I’ve been excited to set out on a quest for the perfect cookware.

Eggs in many forms are ideal test recipes. They can be delicate yet prone to burning or sticking. They cook quickly, so they’re speedy, easy meals. This time of year, the chickens are laying prolifically. Most egg dishes don’t require a recipe, and many styles can be created just by cracking a fresh egg into a hot pan. But some call for a bit of technique, including endless variations on omelets.
Learn to make A Three-Egg Omelet and other cooked eggs

From Garden to Oven

You can put the heat on unexpected spring vegetables, like lettuces and radishes. Get garden-to-oven recipes at TwiceasTasty.com.
When the first vegetables grow big enough to harvest from the garden, I’m usually focused on enjoying them raw and fresh: leafy greens and herbs, green onions and garlic, radishes and peas. But as the recipes I’ve shared this month have shown, you can think beyond salads, garnishes, and snacks and actually cook these vegetables, whether they’re wilted over pasta or baked into a quiche.

You may already serve some spring produce, like asparagus and rhubarb, hot and sizzling. But it may never have occurred to you to put the heat on other vegetables, like lettuces and radishes.
Learn to cook spring vegetables and make Balsamic-Roasted Radishes

Filling Salads

Salads are so versatile: chop up some ingredients, toss them with dressing, and your fresh, one-dish meal is ready to eat. Get salad recipes at TwiceasTasty.com.
Salads dominate my harvest menu. They’re so versatile: chop up some ingredients, toss them with a bit of dressing, and your fresh, one-dish meal is ready to eat. I start making homegrown salads as soon as spring greens show true leaves and don’t stop until the ground freezes.

Most salads fit the “no recipe required” category. Once you find your preferred ratios, even the dressing can be made on the spot with whatever’s at hand. If you follow @twiceastastyblog on Instagram you’ll find plenty of my daily salads. But I still get enough requests for ingredients and proportions that you’ll find a couple dozen salad and dressing recipes on the blog and can even gather your friends for a workshop. Some of these recipes are traditional, like panzanella, sunomono, and the two American classics in this week’s post. But as you’ll learn, all of these salads can be adapted based on what’s in season and what you have on hand.
Learn to make Three-Bean Salad and Taco Salad

Flavors of Fall

Even though September means hours of putting up homegrown food, much of the garden will offer portions suitable for fresh meals. Learn more at TwiceasTasty.com.
Of all the growing months, September holds the garden’s greatest bounty. I’ll harvest the widest variety of produce over the next few weeks, some of it from plants that are in their prime but much of it from those that are yielding their final offerings. In my garden, many plants will release preservable quantities this month, including nightshades, cucumbers, squash, and if a frost hits before the month’s end, apples. Plums and pears will be the only new arrivals, but they’ll all be ready at once.

Even though I spend plenty of hours in September putting up homegrown food, much of the garden will offer portions suitable for fresh meals. Broccoli and even asparagus are still putting out a handful or two of new shoots at a time. Corn and snap beans just passed their peak but will continue to give up enough for immediate use. Cherry tomato and basil plants will keep reminding me of summer even as the days shorten and cool. So I’m taking a break from sharing canning recipes this month to pass on some of my favorite ways to savor the flavors of fall.
Read more about the flavors of fall