Six triple almond lemon scones on a cooling rack
Stone Soup

Triple Almond Lemon Scones

April 17, 2018 Heather Goesch

With generous lemon, a touch of honey, plus both vanilla and almond extracts, the result is unmistakably almond, with hints of citrus and sweet floral.

From the Magazine

Savor: Radishes

April 12, 2018 Heather Goesch

These buried jewels are among the oldest known cultivated vegetables, possibly originating in prehistoric times in Europe or western Asia.

Kitchen Tools

All Knives Are Not Created Equal

July 24, 2017 Heather Goesch

Product reviewed: Shun Hikari 8” Chef’s Knife I like to think my knife skills are pretty sharp. While the technique might need some work, a counter full of formidable ingredients provided the perfect opportunity to test myself,

July-August 2017

Scallops: Sweet, Succulent and Lean Shellfish

June 30, 2017 Heather Goesch

Scallops — like clams, oysters and mussels — are filter-feeding bivalve mollusks with two hinged shells, each with a retractable “foot” used for movement and burrowing. Scallops have the unique ability to propel themselves, albeit

Stone Soup

The Culinary Challenge of Marbled Rye

December 12, 2016 Heather Goesch

First cultivated as a food crop in the poor soil and harsh climate of northern and eastern  Europe and Russia during the 4th century BCE, rye remains popular in these regions and across the globe. The original loaves of northern

Stone Soup

Corn Cob Stock Tastes Like Summer

August 26, 2016 Heather Goesch

I almost hesitate to use the word "recipe" here. With just two ingredients (three if you feel fancy) you'll have a sweet, summery stock that is a wonderful addition to soups, risotto or other rice

July-August 2016

9 Super Seeds Are Small but Mighty

July 1, 2016 Heather Goesch

At the forefront of the 2015-2020 Dietary Guidelines for Americans are recommendations to focus on varied proteins and heart-healthy monounsaturated and polyunsaturated fats. Seeds provide all three of these nutrients and are plant-based sources of