They tell me I’m a writer. On any given day, I’ll sneak up on you at a doctor’s appointment, in the pages of Sunset or Food & Wine or Edible Seattle, where I’m the recipe editor. Here’s where I post pieces I’ve written that make me the happiest. I write frequently for Leite’s Culinaria. This one’s a fave.
Taking the Sting out of Nettles
(Finalist for a Bert Greene Award in 2009)
As far as high-maintenance produce goes, Urtica dioica are actually quite amenable in the kitchen. Yes, they’ll give you pins and needles if you touch them, but compared to other prima donna produce delicacies, nettles require very little of the most annoying sort of attention: time. (Continue reading at Leite’s Culinaria.)