Jon Jackson

Asian Green Beans: Getting Your Black Soy Sauce On

Sep 11, 2016
Flicker user, insatiablemunch (CC-BY-2.0)

Jon and Greg a share pet peeve: undercooked green beans in restaurants. "I think they wave a match near them to pretend to warm them up," says Greg. He prefers beans cooked just enough to bring out their flavor, but not so much as to create what Jon calls "the sodden cabbage effect."  Greg recommends basil pesto or miso as flavoring for blanched or sautéed green beans. Jon wonders where the strings in stringbeans have gone.

Recipe: Swedish Apple Pudding

Sep 4, 2016
Flickr user, Patrick Truby (CC-BY-2.0)

Late-summer apples have a thin skin and a gossamer flavor. They don't enjoy the endless shelf life of autumn's "storage" apples, but if you refrigerate them, you can easily pile up enough to make a big batch of  applesauce - or the following recipe. From Greg Patent's 2007 book, "A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage," here's how to make Missoulian Jody Anderson's recipe for Swedish Apple Pudding, an applesauce topped with a layer of sponge cake.