Twice as Tasty Turns 1

Twice as Tasty turns 1 this month, and what a first year. The blog is going strong, with pages of recipes and techniques available. It’s been the launchpad for live food events and workshops, which are already so popular I’ve taken them on the road. Many of you are part of a core group of subscribers and followers who regularly check in and play with the foods found here—I couldn’t do this without you. If you’re still looking for a regular Twice as Tasty fix, here are some options beyond the blog:

As we roll into the second Twice as Tasty year, I want to point out some posts and recipes you may have missed and share some things I’ve learned since they went live. We’ll also be celebrating, and you’re invited!
Read more about year 1

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Asparagus

In our garden, asparagus kicks off the edibles’ season. Only herbs like chives and mint beat it to the mark. With these perennials, there’s minimal work involved once the plants are established. Simply wait for them to start popping out of the ground, and you know it’s time to get to work in the rest of your beds.

Hands down, my favorite way to eat asparagus is grilled. It’s so easy to prepare and is a fabulous accompaniment to anything else you would throw on the grill. It also works beautifully on pasta, in risotto, or over salad greens. We often gobble it all up fresh, saving only a little for refrigerator-pickled asparagus, but sometimes we can’t keep up and the spears get tough. It’s a perfect excuse to turn those spears into a puree that can be used to flavor sauces, soups, and rice dishes after the plants have stopped producing.
Learn to grill asparagus and make Asparagus Puree