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Twice Cooked

Cooking, Eating, Politics

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About

Twice Cooked is a venue for food stories, analysis, and advice about local, sustainable eating. It’s a repository for thoughts on beer, mead, travel, and photography. And whatever else it is, it is always, always about politics.

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Recent Entries

  • Olympus 12mm at the Philadelphia Museum of Art
  • Salmon Rôti
  • Tuna-Celeriac Fish Cakes
  • Biscuit-Topped Pork Pot Pie
  • Leonard Nimoy (1931-2015)
  • Gluten-Free Quiche with Potato Crust
  • Keurig 2.0’s DRM Broken With a Piece of Tape
  • Curried Sweet Potato Pancakes
  • MLK Day of Action, Resistance, and Empowerment
  • Kkakdugi Kimchi (or, Kimchi Made From Big Honking Radishes)

By Tag

administrative advertising apple bacon baking beer braise bread brewing cake causes cheese chicken chocolate cookies dessert eggs fermentation gift guide holidays indian italian lacto-fermentation lactofermentation lamb lemon mushrooms not food pasta pasta sauce photography pickles pie politics pork roast saffron shortcrust soup squash strawberry tart thanksgiving turkey vegan

greens

Spicy Fermented Greens

October 7, 2012January 15, 2013   Adam Zolkover
Spicy Fermented Greens

All this fermentation business seems to be going to my head. It used to be, when I would triage our incoming CSA bundle, I would think to myself: What gets eaten raw? What am I going to cook? And what scraps are going to end up in the compost? Now, I think: What can I […]

Cooking, Cooking & Eating, Ingredients, Technique  |  chard, condiment, fermentation, greens, pickles, radish greens  |  1 Comment

Macaroni and Cheese, with Greens

February 23, 2012January 15, 2013   Adam Zolkover

Seeing as how this is a mid-week post, you’ll forgive me if it is a little bit short. I was planning to save it for the weekend, but I looked back at my mac-and-cheese pictures, and I thought: how can I keep this to myself? How can I deprive you (dear readers!) of something this […]

Cooking, Cooking & Eating, Savory  |  cheese, collards, greens, pasta  |  3 Comments
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