https://dinnerwithdaniel.com/2024/01/18/a-visit-to-puerma/https://dinnerwithdaniel.com/wp-content/uploads/2024/01/xandro-barrels.jpegxandro-barrelshttps://dinnerwithdaniel.com/wp-content/uploads/2024/01/xandro-barrels.jpgxandro-barrelshttps://dinnerwithdaniel.com/wp-content/uploads/2024/01/bottled-cider.jpgbottled-ciderhttps://dinnerwithdaniel.com/wp-content/uploads/2024/01/xandro-horreos.jpgxandro-horreoshttps://dinnerwithdaniel.com/wp-content/uploads/2024/01/img_9907-1.jpgimg_9907-1https://dinnerwithdaniel.com/wp-content/uploads/2024/01/img_9907.jpgimg_99072024-01-18T18:23:28+00:00monthlyhttps://dinnerwithdaniel.com/2022/02/06/one-starter-many-breads/https://dinnerwithdaniel.com/wp-content/uploads/2022/02/img_4710.jpgimg_4710https://dinnerwithdaniel.com/wp-content/uploads/2022/02/img_4696-e1644171743538.jpgsourdough-black-seedA little extra olive oil and an open cast iron pan gave my sourdough starter a tender, chewy texture that was perfect for our weekend tapas2022-02-06T20:12:41+00:00monthlyhttps://dinnerwithdaniel.com/2021/07/31/la-hora-del-vermut/https://dinnerwithdaniel.com/wp-content/uploads/2021/07/vermu.jpgvermuvermu2021-08-16T16:33:19+00:00monthlyhttps://dinnerwithdaniel.com/2021/02/24/seed-love-is-true-love/https://dinnerwithdaniel.com/wp-content/uploads/2021/02/truelove.jpegtrueloveCheck out Truelove Seeds--"The story is in the seed." I love this concept2021-02-25T13:02:34+00:00monthlyhttps://dinnerwithdaniel.com/2020/04/16/maria-cookies/https://dinnerwithdaniel.com/wp-content/uploads/2020/04/img_8488-1-e1587078877239.jpgtres-galletasThree types of Maria cookiehttps://dinnerwithdaniel.com/wp-content/uploads/2020/04/img_8484.jpgpackaged-Maria-cookiesYou can't pass up the chance to try Maria cookies in any of their several varieties. It's not hoarding if your kids will eat them within the week.https://dinnerwithdaniel.com/wp-content/uploads/2020/04/img_8488.jpgmaria-cookiesClockwise from top: Maria cookie ("Gallega Maria"), Maria Supreme, and Campechanas2020-04-17T00:33:27+00:00monthlyhttps://dinnerwithdaniel.com/2019/08/15/beekeeping-inspiration-pure-spring-blossom-honey/https://dinnerwithdaniel.com/wp-content/uploads/2019/08/img_6084-e1565884127378.jpgIMG_60842019-08-15T17:39:32+00:00monthlyhttps://dinnerwithdaniel.com/2019/05/10/violet-jelly/https://dinnerwithdaniel.com/wp-content/uploads/2019/05/234f7f7d-0c25-417e-9b87-f4ee12084c9d.jpeg234F7F7D-0C25-417E-9B87-F4EE12084C9DThe taste of springtime on a cracker. My daughters like this as an after school snack.https://dinnerwithdaniel.com/wp-content/uploads/2019/05/7421ba19-03ac-43ac-81e9-dc865eb23b03.jpeg7421BA19-03AC-43AC-81E9-DC865EB23B03https://dinnerwithdaniel.com/wp-content/uploads/2019/05/68d7b221-97a0-40ee-b329-0377ae3a0184.jpeg68D7B221-97A0-40EE-B329-0377AE3A0184https://dinnerwithdaniel.com/wp-content/uploads/2019/05/0b32c7da-6448-4466-a775-8e8229654ad3.jpeg0B32C7DA-6448-4466-A775-8E8229654AD3Easy to recognize and easy to harvest, violets are fun to gather with kids. We filled a few bags this spring, and are looking forward to eating many jar's worth of violet jelly!https://dinnerwithdaniel.com/wp-content/uploads/2019/05/5f295526-2d8f-45f0-a78b-fcda1de00ca0-e1557506430169.jpeg5F295526-2D8F-45F0-A78B-FCDA1DE00CA0Look at the amazing indigo color coming out of these violets!https://dinnerwithdaniel.com/wp-content/uploads/2019/05/574b035a-dc56-49bd-8e10-3cba6f7c2ec4.jpeg574B035A-DC56-49BD-8E10-3CBA6F7C2EC4https://dinnerwithdaniel.com/wp-content/uploads/2019/05/849091a6-b9e0-457b-bae9-49cb46a1a1e0.jpeg849091A6-B9E0-457B-BAE9-49CB46A1A1E0https://dinnerwithdaniel.com/wp-content/uploads/2019/05/cd62a349-8bfc-4562-b8df-8f77344d33e8-e1557512404970.jpegCD62A349-8BFC-4562-B8DF-8F77344D33E8https://dinnerwithdaniel.com/wp-content/uploads/2019/05/ee9f08de-6ac6-4cd0-bf72-3156c4dfe72a.jpegEE9F08DE-6AC6-4CD0-BF72-3156C4DFE72AThe colander on the left and the strainer on the right both contain the same amount of violet flowers. The flowers on the right have been steeped in boiling water, then pressed and squeezed to remove as much liquid as possible.https://dinnerwithdaniel.com/wp-content/uploads/2019/05/ed369263-2950-459c-b5c2-d8502524ec3d.jpegED369263-2950-459C-B5C2-D8502524EC3DLook how much the violets have faded after brewing in hot water. All the color has been left in the water, which can now be used to make jelly.2019-05-10T19:24:29+00:00monthlyhttps://dinnerwithdaniel.com/2018/10/29/fig-recipe-for-fall/https://dinnerwithdaniel.com/wp-content/uploads/2018/10/img_9646-e1540826889341.jpgIMG_9646A candied unripe fig is better than no figs at all during the dark days of wintertimehttps://dinnerwithdaniel.com/wp-content/uploads/2018/10/img_9651.jpgIMG_9651This candied unripe fig almost looks like a holiday ornament!https://dinnerwithdaniel.com/wp-content/uploads/2018/10/img_3604.jpgIMG_3604These green and black figs will never ripen, but don't give up--with this recipe for candied figs, you can still enjoy them during the long winter monthshttps://dinnerwithdaniel.com/wp-content/uploads/2018/10/img_3601-e1540825392946.jpgIMG_3601Here you can see the milky sap that leaks out of the stem when you pick an unripe fig.2018-10-29T21:59:25+00:00monthlyhttps://dinnerwithdaniel.com/events/2017-10-06T10:30:37+00:00weekly0.6https://dinnerwithdaniel.com/2017/09/21/dinner-with-daniel-late-summer-paella-dinner-photo-gallery/2017-09-22T02:00:40+00:00monthlyhttps://dinnerwithdaniel.com/2017/07/20/photo-gallery-dinner-with-daniel-sin-fronteras/2017-09-22T01:43:17+00:00monthlyhttps://dinnerwithdaniel.com/contact/2017-09-19T16:19:57+00:00weekly0.6https://dinnerwithdaniel.com/2017/06/27/dinner-with-daniel-sin-fronteras-saturday-july-15-2017/2017-06-28T02:11:11+00:00monthlyhttps://dinnerwithdaniel.com/2017/06/27/wheres-daniel/https://dinnerwithdaniel.com/wp-content/uploads/2017/06/img_63511.jpgDaniel_and_Chris_FennimoreChris and I did a lot of cooking for this project!https://dinnerwithdaniel.com/wp-content/uploads/2010/10/cropped-img_3729.jpgAguera_and_FennimoreChris and I love to talk about cooking. Here we are about six--or was it seven? years ago.2017-06-27T12:05:03+00:00monthlyhttps://dinnerwithdaniel.com/2012/04/17/tapas-class-at-the-market-district/https://dinnerwithdaniel.com/wp-content/uploads/2012/04/img_7941.jpgstrawberries and goat cheesestrawberries and goat cheesehttps://dinnerwithdaniel.com/wp-content/uploads/2012/04/img_7944.jpgtapas_classtapas class at The Giant Eagle Market District2017-06-27T11:29:47+00:00monthlyhttps://dinnerwithdaniel.com/2012/05/07/6-de-mayo-demo/https://dinnerwithdaniel.com/wp-content/uploads/2012/05/img_80572.jpgIMG_8057I do some of my best work behind a plexiglass shieldhttps://dinnerwithdaniel.com/wp-content/uploads/2012/05/img_80571.jpgIMG_8057https://dinnerwithdaniel.com/wp-content/uploads/2012/05/img_8057.jpgIMG_80572017-06-27T11:29:44+00:00monthlyhttps://dinnerwithdaniel.com/2012/05/26/good-food-is-good-baby-food/https://dinnerwithdaniel.com/wp-content/uploads/2012/05/mosaice105d6b52fc9a51390aa606356a46298d4ae2286.jpgmosaice105d6b52fc9a51390aa606356a46298d4ae2286Goat-cheese stuffed chicken breast wrapped in pancetta. On the left, the "grownup" preparation, and on the right, the "baby food" preparation.https://dinnerwithdaniel.com/wp-content/uploads/2012/05/img_7991.jpgIMG_7991Pancetta wrapped chicken breasts. It can be tricky to cut thin slices of pancetta suitable for wrapping the meat. I would love to have a slicer for this. My wife doesn't understand why we needed a slicer. I made her cut the pancetta this time! She is coming around.2017-06-27T11:29:41+00:00monthlyhttps://dinnerwithdaniel.com/2012/07/07/turnip-revelation/https://dinnerwithdaniel.com/wp-content/uploads/2012/07/photo-1.jpggarden_turnipsPicking Tokyo turnips from my garden2017-06-27T11:29:38+00:00monthlyhttps://dinnerwithdaniel.com/2012/08/29/tomato-time/2017-06-27T11:29:36+00:00monthlyhttps://dinnerwithdaniel.com/2012/10/21/putting-the-garden-to-bed/https://dinnerwithdaniel.com/wp-content/uploads/2012/10/fall_greens-e1350852708267.jpgfall_greensThese are collard greens. I like to plant them in the garden every year. This is probably the most I've ever planted, and they have been a great addition to our meals this year.https://dinnerwithdaniel.com/wp-content/uploads/2012/10/fall-tomatoes.jpgfall-tomatoesNot all the tomatoes ripened before the frost, but you can still make good use of them in relish, soup base, or even fried green tomatoes. https://dinnerwithdaniel.com/wp-content/uploads/2012/10/photo-1.jpgherbs-and-scallionsHerbs and scallions gathered from the garden in October. They are on my cutting board, about to become a part of Sunday's roasted chicken dinner.2017-06-27T11:29:33+00:00monthlyhttps://dinnerwithdaniel.com/2012/11/16/old-fashioned/2017-06-27T11:29:30+00:00monthlyhttps://dinnerwithdaniel.com/2012/11/23/foraging-in-the-city-wild-pears/https://dinnerwithdaniel.com/wp-content/uploads/2012/11/cooking-pears1-e1353094381918.jpgcooking-pearsI started with a big pile of pears, but after peeling and cleaning I had almost more scraps than edible pears.https://dinnerwithdaniel.com/wp-content/uploads/2012/11/cooking-pears.jpgcooking-pearsI started with a big pile of pears, but after peeling and cleaning I had almost more scraps than edible pears.https://dinnerwithdaniel.com/wp-content/uploads/2012/11/pears-chopping-block1.jpgpears-chopping-blockA good haul of wild pears on my kitchen counterhttps://dinnerwithdaniel.com/wp-content/uploads/2012/11/pears-chopping-block.jpgpears-chopping-blockhttps://dinnerwithdaniel.com/wp-content/uploads/2012/11/wild-pears1.jpgwild-pearsI was surprised to find this wild pear tree near a parking lot. Are these asian pears?2017-06-27T11:29:28+00:00monthlyhttps://dinnerwithdaniel.com/2012/12/07/going-commando-recipe-free-in-the-kitchen/https://dinnerwithdaniel.com/wp-content/uploads/2012/12/creamy-collard-soup-e1354739729773.jpgcreamy-collard-soupLook at that brilliant green color. Packed with flavor and all the nutrients of fresh ingredients, minimally cooked and packed with nutrients. Straight to the table. Mmm, my mouth is watering just looking at this! What is homier than freshly made soup from your own garden?https://dinnerwithdaniel.com/wp-content/uploads/2012/12/blending-soup-e1354739496502.jpgblending-soupAfter you add your choice of spices, it's time to blend. This soup is one of many, many dishes that showcases one of my favorite kitchen tools, the immersion mixer.https://dinnerwithdaniel.com/wp-content/uploads/2012/12/add-nutmeg-e1354739374890.jpgadd-nutmegNow you can really express yourself and give personality to the soup with your choice of spices. You could use Indian spices to evoke Palak Paneer, or go for a milder mix of nutmeg, salt, and pepper like I did. https://dinnerwithdaniel.com/wp-content/uploads/2012/12/soup-goatcheese-e1354739066541.jpgsoup-goatcheeseI opted to add goat cheese for flavor and texturehttps://dinnerwithdaniel.com/wp-content/uploads/2012/12/soft-potatoes-e1354738845937.jpgsoft-potatoesThe soup has simmered long enough when the potatoes are softhttps://dinnerwithdaniel.com/wp-content/uploads/2012/12/soup-stock-e1354738623830.jpgsoup-stockCovering the ingredients with vegetable stockhttps://dinnerwithdaniel.com/wp-content/uploads/2012/12/potatoes-onions-e1354738018720.jpgpotatoes-onionsSauté a diced onion until it becomes translucent. If you like, you can add a diced potato, too. This will help thicken the soup.https://dinnerwithdaniel.com/wp-content/uploads/2012/12/blanched-greens.jpgblanched-greensThe soup starts out with blanched greens: collard greens, spinach, or whatever greens you have.https://dinnerwithdaniel.com/wp-content/uploads/2012/12/soup-grilledcheese2-e1354731063296.jpgsoup-grilledcheeseCreamy green soup and a grilled cheese sandwich--a perfect cold weather lunch!https://dinnerwithdaniel.com/wp-content/uploads/2012/12/soup-grilledcheese1.jpgsoup-grilledcheese2017-06-27T11:29:25+00:00monthlyhttps://dinnerwithdaniel.com/2012/12/20/christmas-powder-cookies/https://dinnerwithdaniel.com/wp-content/uploads/2012/12/polvorones-6.jpgpolvorones-6Polvorone cookies on the baking sheet. You can top with sesame seeds alone, with a mixture of cinnamon and sugar, or with a mixture of all three!https://dinnerwithdaniel.com/wp-content/uploads/2012/12/polvorones-51-e1356038405422.jpgpolvorones-5Choosing which cookie cutter shapes to use is part of the fun. Cut quickly--try to keep the dough as cool as possible and work it as little as possible.https://dinnerwithdaniel.com/wp-content/uploads/2012/12/polvorones-5.jpgpolvorones-5Choosing which cookie cutter shapes to use is part of the fun. Cut quickly--try to keep the dough as cool as possible and work it as little as possible.https://dinnerwithdaniel.com/wp-content/uploads/2012/12/polvorones-41-e1356038218170.jpgpolvorones-4Here you see the consistency of the polovorone cookie dough.https://dinnerwithdaniel.com/wp-content/uploads/2012/12/polvorones-4.jpgpolvorones-4https://dinnerwithdaniel.com/wp-content/uploads/2012/12/polvorones-3-e1356038176949.jpgpolvorones-3Mix just until combined--don't overwork the dough!https://dinnerwithdaniel.com/wp-content/uploads/2012/12/polvorones-2.jpgpolvorones-2polvorones call for just a few ingredientshttps://dinnerwithdaniel.com/wp-content/uploads/2012/12/polvorones-1-e1356037978780.jpgpolvorones-1toasting the flourhttps://dinnerwithdaniel.com/wp-content/uploads/2012/12/polvorones-e1356037889896.jpgpolvoronespolovorones, traditional Spanish powder cookies2017-06-27T11:29:23+00:00monthlyhttps://dinnerwithdaniel.com/2013/01/08/the-whole-deer/https://dinnerwithdaniel.com/wp-content/uploads/2013/01/whole-deer-2-e1357695812331.jpgwhole-deer-2The final result was very tender meat and a lot of wine-enriched juice.https://dinnerwithdaniel.com/wp-content/uploads/2013/01/whole-deer-1.jpgwhole-deer-1Whisking together the marinade of wine and seasonings. I didn't have a conventional kitchen container that was big enough to hold all the meat and marinade at once, so I used a big igloo cooler. A wine cooler... ha ha!https://dinnerwithdaniel.com/wp-content/uploads/2013/01/whole-deer-0-e1357695036362.jpgwhole-deer-0If you plan to cook an entire deer at once, you'd better have a lot of stockpots. And maybe a hotel pan, too.2017-06-27T11:29:21+00:00monthlyhttps://dinnerwithdaniel.com/2013/03/08/duck/https://dinnerwithdaniel.com/wp-content/uploads/2013/03/duck-confit5-e1362759598433.jpgduck-confit5Ahhh, what could be better than potatoes cooked in duck fat!https://dinnerwithdaniel.com/wp-content/uploads/2013/03/duck-confit4.jpgduck-confit4pour the pan juices over the duck pieces in the baking dishhttps://dinnerwithdaniel.com/wp-content/uploads/2013/03/duck-confit3-e1362759320224.jpgduck-confit3deglaze the pan with white wine or cooking sherryhttps://dinnerwithdaniel.com/wp-content/uploads/2013/03/duck-confit2-e1362759243319.jpgduck-confit2turn the pieces over to brown both sideshttps://dinnerwithdaniel.com/wp-content/uploads/2013/03/duck-confit12-e1362759186470.jpgduck-confit1Put the duck pieces skin down in a sauté pan and cook at medium heat until you render a tablespoon or so of fat. Use this to coat the baking pan. https://dinnerwithdaniel.com/wp-content/uploads/2013/03/duck-confit11.jpgduck-confit1Put the duck pieces skin down in a sauté pan and cook at medium heat until you render a tablespoon or so of fat. Use this to coat the baking pan. https://dinnerwithdaniel.com/wp-content/uploads/2013/03/duck-confit1.jpgduck-confit1https://dinnerwithdaniel.com/wp-content/uploads/2013/03/duck-confit.jpgduck-confitseason the duck with thyme, garlic, lemon zest, juniper berries, salt and black pepperhttps://dinnerwithdaniel.com/wp-content/uploads/2013/03/duck-confit6.jpgduck-confit6a delicious meal: duck confit and potatoes cooked in duck fat2017-06-27T11:29:18+00:00monthlyhttps://dinnerwithdaniel.com/2013/04/24/pork-rinds/https://dinnerwithdaniel.com/wp-content/uploads/2013/04/drying-fried-pork-rinds.jpgdrying-fried-pork-rindsHere I have the pork rind cut into strips, and I'm drying it a bit before frying.https://dinnerwithdaniel.com/wp-content/uploads/2013/04/frying-pork-rinds-in-oil.jpgfrying-pork-rinds-in-oilHere are the pork rinds in the fryer. Don't cook them any more than necessary: when they've stopped puffing up then they're done.https://dinnerwithdaniel.com/wp-content/uploads/2013/04/pork-rind-garnish.jpgpork-rind-garnishPork rinds as a garnish for split pea soup--smoky flavor; crisp, crackly texture--yum.https://dinnerwithdaniel.com/wp-content/uploads/2013/04/pork-rinds.jpgpork-rinds2017-06-27T11:29:15+00:00monthlyhttps://dinnerwithdaniel.com/2013/06/08/cider-trees/https://dinnerwithdaniel.com/wp-content/uploads/2013/06/cider-orchard1-e1370692925388.jpgcider-treesWith just five trees, my small front-yard orchard has five different varieties of heirloom trees. I can already taste the cider...!https://dinnerwithdaniel.com/wp-content/uploads/2013/06/cider-orchard.jpgmy ohttps://dinnerwithdaniel.com/wp-content/uploads/2013/06/pouring-cider.jpgpouring-ciderYou always pour cider from a height in order to aerate it. The servers become quite expert at this maneuver!2017-06-27T11:29:12+00:00monthlyhttps://dinnerwithdaniel.com/2013/06/13/brunch-with-the-birds/https://dinnerwithdaniel.com/wp-content/uploads/2013/06/aviary-brunch-e1370915370204.jpgaviary-brunchMy first plate at the aviary brunch, showing the delicious smoked salmon benedicthttps://dinnerwithdaniel.com/wp-content/uploads/2013/06/aviary-karst.jpgaviary-karstChef Josef Karst presents brunch at the National Aviary for Atria's2017-06-27T11:29:09+00:00monthlyhttps://dinnerwithdaniel.com/2013/08/06/sour-cherries-childhood-memories/2017-06-27T11:29:03+00:00monthlyhttps://dinnerwithdaniel.com/2013/08/13/refresh-dinner/https://dinnerwithdaniel.com/wp-content/uploads/2013/08/dessert-verde-coco-lima.jpgdessert-verde-coco-limaMy favorite course was dessert--an expert treatment of two tricky flavors: coconut and limehttps://dinnerwithdaniel.com/wp-content/uploads/2013/08/masa-gnocchi.jpgmasa-gnocchiDelicious "ñoqui" (gnocchi) made from corn flour2017-06-27T11:29:01+00:00monthlyhttps://dinnerwithdaniel.com/2013/08/27/bread-and-salt/https://dinnerwithdaniel.com/wp-content/uploads/2013/08/rick-and-cavan-e1377653138935.jpgrick-and-cavanRick Easton and Cavan Patterson welcome guests to a family style dinner at Wild Purveyors featuring Rick's artisanal breadhttps://dinnerwithdaniel.com/wp-content/uploads/2013/08/daniel-breaking-bread-e1377652582531.jpgdaniel-breaking-breadYou don't get a chance to eat bread like this every day!https://dinnerwithdaniel.com/wp-content/uploads/2013/08/sorrel-purslane-soup.jpgsorrel-purslane-soupSorrel purslane souphttps://dinnerwithdaniel.com/wp-content/uploads/2013/08/ricks-bread.jpgricks-bread2023-08-25T19:47:38+00:00monthlyhttps://dinnerwithdaniel.com/2013/09/08/a-night-at-the-market-garfield-night-market-that-is/https://dinnerwithdaniel.com/wp-content/uploads/2013/09/eating-a-crepe.gifeating-a-crepeWe highly recommend the Creped Crusader's strawberry crepe with whipped creamhttps://dinnerwithdaniel.com/wp-content/uploads/2013/09/garfield-night-market-e1378655613795.jpggarfield-night-marketPeople watching--and dog watching!--is always part of the fun when you're out and about. Our daughters loved this dog's edgy 'do.2017-06-27T11:28:55+00:00monthlyhttps://dinnerwithdaniel.com/2013/10/02/brooklyn-visits-pittsburgh-october-22-27-2014/2017-06-27T11:28:51+00:00monthlyhttps://dinnerwithdaniel.com/2009/09/05/featured-ingredient-lemon/2017-06-27T11:27:55+00:00monthlyhttps://dinnerwithdaniel.com/2009/09/06/albondigas-de-pescado/https://dinnerwithdaniel.com/wp-content/uploads/2009/09/836e9-albondigasdepescado.jpg836e9-albondigasdepescado2017-06-27T11:27:53+00:00monthlyhttps://dinnerwithdaniel.com/2009/09/06/pottagepotaje-de-repollo/2017-06-27T11:27:50+00:00monthlyhttps://dinnerwithdaniel.com/2009/09/07/urban-farming-beekeeping/2017-06-27T11:27:48+00:00monthlyhttps://dinnerwithdaniel.com/2009/09/07/when-should-you-spend-more-for-organic/2017-06-27T11:27:45+00:00monthlyhttps://dinnerwithdaniel.com/2009/09/07/food-shows-visit-spain/2017-06-27T11:27:42+00:00monthlyhttps://dinnerwithdaniel.com/2009/09/09/good-vietnamese-food-in-pittsburgh/https://dinnerwithdaniel.com/wp-content/uploads/2009/09/e6536-myngoc72.jpge6536-myngoc722017-06-27T11:27:40+00:00monthlyhttps://dinnerwithdaniel.com/2009/09/25/disclaimer/2017-06-27T11:27:38+00:00monthlyhttps://dinnerwithdaniel.com/2009/09/25/abay-restaurant-cares/2017-06-27T11:27:35+00:00monthlyhttps://dinnerwithdaniel.com/2009/09/29/golden-hill-farms/https://dinnerwithdaniel.com/wp-content/uploads/2009/09/ed8ee-img_9774.jpged8ee-img_97742017-06-27T11:27:33+00:00monthlyhttps://dinnerwithdaniel.com/2009/10/04/hungry-honey-bees/https://dinnerwithdaniel.com/wp-content/uploads/2009/10/ffbc0-beesonpear.jpgffbc0-beesonpear2017-06-27T11:27:30+00:00monthlyhttps://dinnerwithdaniel.com/2009/10/08/asylum-coffee-bar-opens-10-10-09/https://dinnerwithdaniel.com/wp-content/uploads/2009/10/7beb0-asylum.jpg7beb0-asylum2017-06-27T11:27:28+00:00monthlyhttps://dinnerwithdaniel.com/2009/11/10/tortilla-de-patata/https://dinnerwithdaniel.com/wp-content/uploads/2009/11/ee373-tortilladepatatarecipe.jpgee373-tortilladepatatarecipe2017-06-27T11:27:26+00:00monthlyhttps://dinnerwithdaniel.com/2009/11/10/tortilla-de-patata-2/2017-06-27T11:27:23+00:00monthlyhttps://dinnerwithdaniel.com/2009/11/22/consider-yourself-paired/https://dinnerwithdaniel.com/wp-content/uploads/2009/11/25e9d-charlieidrinkcalmheadshot.jpg25e9d-charlieidrinkcalmheadshot2017-06-27T11:27:21+00:00monthlyhttps://dinnerwithdaniel.com/2009/11/28/winter-beet-salad/https://dinnerwithdaniel.com/wp-content/uploads/2009/11/c932a-babybeetsalad.jpgc932a-babybeetsalad2017-06-27T11:27:18+00:00monthlyhttps://dinnerwithdaniel.com/2009/12/15/hello-world/2017-06-27T11:27:16+00:00monthlyhttps://dinnerwithdaniel.com/2009/12/23/arroz-con-pollo/2017-06-27T11:27:13+00:00monthlyhttps://dinnerwithdaniel.com/2009/12/26/arroz-con-pollo-wine-pairing/https://dinnerwithdaniel.com/wp-content/uploads/2009/12/charlieidrinkcalmheadshot.jpgCharlie AdlerCharlie Adler, author of "I Drink on the Job"2017-06-27T11:27:11+00:00monthlyhttps://dinnerwithdaniel.com/2010/01/08/cooking-paella-on-a-parilla-outdoor-grill/2017-06-27T11:27:08+00:00monthlyhttps://dinnerwithdaniel.com/2010/01/25/yinzer-torte-linzer-torte-made-with-local-quince/https://dinnerwithdaniel.com/wp-content/uploads/2010/01/img_0154.jpgquince butterThe quince butter took so long to cook that the dog became bored. You can see how thick the mixture is; the spoon is standing on its own in the quince butter!https://dinnerwithdaniel.com/wp-content/uploads/2010/01/img_0152.jpgIMG_0152I only used about half the sugar that you would use to make a traditional membrillo (quince paste) recipehttps://dinnerwithdaniel.com/wp-content/uploads/2010/01/img_0149.jpgIMG_0149https://dinnerwithdaniel.com/wp-content/uploads/2010/01/img_0141.jpgIMG_0141I halved the quince and put it in the pressure cookerhttps://dinnerwithdaniel.com/wp-content/uploads/2010/01/img_9979.jpgblettingI laid the quince on cardboard in the cool basement to "blett" themhttps://dinnerwithdaniel.com/wp-content/uploads/2010/01/quince.jpgquinceunripe fruit on the quince tree (cydonia oblonga)https://dinnerwithdaniel.com/wp-content/uploads/2010/01/img_0862.jpgyinzer torteThis variation on the classic linzer torte recipe was made with local--"yinzer"--quince!2017-06-27T11:27:06+00:00monthlyhttps://dinnerwithdaniel.com/2010/01/31/brew-and-bees-not-really-but-close-enough/https://dinnerwithdaniel.com/wp-content/uploads/2010/01/adbeilstcs4_ls1.jpgADBEILSTCS4_LS1Future site of Burgh Bees' apiary and demonstration garden2017-06-27T11:27:03+00:00monthlyhttps://dinnerwithdaniel.com/2010/02/02/guest-chef-david-bulman-in-praise-of-horseradish/https://dinnerwithdaniel.com/wp-content/uploads/2010/02/rabbit-stewdavid.jpgrabbit-stewdavidChef David Bulman teaching a class on how to cook game at the Robinson Township Market District2017-06-27T11:27:00+00:00monthlyhttps://dinnerwithdaniel.com/2010/02/09/yinzer-torte/https://dinnerwithdaniel.com/wp-content/uploads/2010/02/yinzer-torte1.jpgyinzer tortehttps://dinnerwithdaniel.com/wp-content/uploads/2010/02/yinzer-torte.jpgyinzer torte2017-06-27T11:26:57+00:00monthlyhttps://dinnerwithdaniel.com/2010/02/12/consider-yourself-paired-yinzer-torte-wine-pairing/https://dinnerwithdaniel.com/wp-content/uploads/2010/02/picture-15.pngI Drink on the JobCharlie Adler's book, I Drink on the Job2017-06-27T11:26:54+00:00monthlyhttps://dinnerwithdaniel.com/2010/03/02/vivo-restaurant-nourishes-foodies-of-all-ages/https://dinnerwithdaniel.com/wp-content/uploads/2010/03/img_2254.jpgbrie en crouteBrie en croute prepared as an informal snack by a chef from Toast! on Baum Boulevardhttps://dinnerwithdaniel.com/wp-content/uploads/2010/03/img_2243.jpggatheringAn informal gathering in the Vivo kitchenhttps://dinnerwithdaniel.com/wp-content/uploads/2010/03/supervisor1.jpgsupervisorChef Daniel "supervises?"https://dinnerwithdaniel.com/wp-content/uploads/2010/03/supervisor.jpgsupervisorChef Daniel "supervises?"https://dinnerwithdaniel.com/wp-content/uploads/2010/03/marrow.jpgmarrowMarrow bones served as an appetizer at Vivo--delicious!https://dinnerwithdaniel.com/wp-content/uploads/2010/03/img_2241.jpgThe Vivo kitchenChef Daniel "supervises?"2017-06-27T11:26:52+00:00monthlyhttps://dinnerwithdaniel.com/2010/03/18/desarme/https://dinnerwithdaniel.com/wp-content/uploads/2010/03/desarme.jpgdesarmePicture recipe for desarme, a stew traditionally served in Oviedo in October2017-06-27T11:26:49+00:00monthlyhttps://dinnerwithdaniel.com/2010/03/30/serendipity-spreads/https://dinnerwithdaniel.com/wp-content/uploads/2010/03/serendipity1.jpgspiced_tangerinesCA spiced tangerines and PA red cabbagehttps://dinnerwithdaniel.com/wp-content/uploads/2010/03/img_2339.jpgserendipity_spreadsa delicious selection of Serendipity Spreads2017-06-27T11:26:46+00:00monthlyhttps://dinnerwithdaniel.com/2010/04/08/there-is-no-fat-club/https://dinnerwithdaniel.com/wp-content/uploads/2010/04/img_2627.jpgfatclub_marchthere is no Fat Club (*burp*)https://dinnerwithdaniel.com/wp-content/uploads/2010/04/img_2622.jpgchefs2017-06-27T11:26:44+00:00monthlyhttps://dinnerwithdaniel.com/2010/04/22/a-peek-behind-the-scenes-at-vivo/2017-06-27T11:26:41+00:00monthlyhttps://dinnerwithdaniel.com/2010/04/28/represent/https://dinnerwithdaniel.com/wp-content/uploads/2010/04/gnocchi.jpggnocchiMike's gnocchihttps://dinnerwithdaniel.com/wp-content/uploads/2010/04/cannibal-burger.jpgcannibal-burgerChef Dan and a cannibal burgerhttps://dinnerwithdaniel.com/wp-content/uploads/2010/04/img_2856.jpgsurf and turfMy Mediterranean "surf & turf"https://dinnerwithdaniel.com/wp-content/uploads/2010/04/img_2829.jpgporkbellySam's pork belly and polentahttps://dinnerwithdaniel.com/wp-content/uploads/2010/04/img_2865.jpgbehind the linechefs at Fat Club2017-06-27T11:26:39+00:00monthlyhttps://dinnerwithdaniel.com/2010/05/03/morels/https://dinnerwithdaniel.com/wp-content/uploads/2010/05/img_2954.jpgmushroom harvestA nice haul!https://dinnerwithdaniel.com/wp-content/uploads/2010/05/img_2960.jpgraccoonThis woodland creature is very interested in our activities. We are trespassing on her mushroom hunting turf!https://dinnerwithdaniel.com/wp-content/uploads/2010/05/img_2957.jpgGlenGlen sneaking up on some mushroomshttps://dinnerwithdaniel.com/wp-content/uploads/2010/05/img_2959_2.jpgblack morelblack morelhttps://dinnerwithdaniel.com/wp-content/uploads/2010/05/img_2949_2.jpgwhite morelwhite morelhttps://dinnerwithdaniel.com/wp-content/uploads/2010/05/img_2953.jpgmorel huntermorel hunter2017-06-27T11:26:36+00:00monthlyhttps://dinnerwithdaniel.com/2010/05/05/thanks-local-food-service/2017-06-27T11:26:34+00:00monthlyhttps://dinnerwithdaniel.com/2010/05/17/rabbit-with-pears/https://dinnerwithdaniel.com/wp-content/uploads/2010/05/rabbit-10001.jpgrabbit with pearsPicture recipe for rabbit with pears2017-06-27T11:26:31+00:00monthlyhttps://dinnerwithdaniel.com/2010/05/25/best-restaurant-party/https://dinnerwithdaniel.com/wp-content/uploads/2010/05/img_3069.jpgdaniel-chrisfennimoreChef Daniel, Chris Fennimore, and Sam DiBattistahttps://dinnerwithdaniel.com/wp-content/uploads/2010/05/img_3067.jpgdaniel-slicerHere I am working the Tamagnini slicerhttps://dinnerwithdaniel.com/wp-content/uploads/2010/05/img_3063.jpgdaniel-with-joeharveyJoe Harvey and Jennifer Lingenfelter of Local Restaurant Week2017-06-27T11:26:29+00:00monthlyhttps://dinnerwithdaniel.com/2010/05/31/little-miss-red-wine/https://dinnerwithdaniel.com/wp-content/uploads/2010/05/sit500.jpgsharron-petersonSommalier Sharron Peterson2017-06-27T11:26:26+00:00monthlyhttps://dinnerwithdaniel.com/2010/06/01/best-when-shared-rabbit-with-pears/https://dinnerwithdaniel.com/wp-content/uploads/2010/05/sharron1.jpgsharronhttps://dinnerwithdaniel.com/wp-content/uploads/2010/05/sharron.jpgsharronSharron Peterson, "little miss red wine"2017-06-27T11:26:24+00:00monthlyhttps://dinnerwithdaniel.com/2010/06/10/cooking-with-two-fungis/https://dinnerwithdaniel.com/wp-content/uploads/2010/06/img_3127.jpgendive_saladred and green endive salad with fiddlehead fernshttps://dinnerwithdaniel.com/wp-content/uploads/2010/06/img_3123.jpggrilling_mushroomsscapes and maitake on the grillhttps://dinnerwithdaniel.com/wp-content/uploads/2010/06/img_3120.jpgmushroomsAn array of mushrooms from Wild Purveyors!2017-06-27T11:26:21+00:00monthlyhttps://dinnerwithdaniel.com/2010/06/24/a-little-gardening-update/https://dinnerwithdaniel.com/wp-content/uploads/2010/06/plantmarker.jpgplantmarkerOne of my bark plant markers2017-06-27T11:26:19+00:00monthlyhttps://dinnerwithdaniel.com/2010/07/08/fat-club-in-table-magazine/2017-06-27T11:26:16+00:00monthlyhttps://dinnerwithdaniel.com/2010/07/25/tapas-night/https://dinnerwithdaniel.com/wp-content/uploads/2010/07/img_3459.jpgsaltbakedporkwe packed the pork tenderloin in herbs and salt before putting it in the ovenhttps://dinnerwithdaniel.com/wp-content/uploads/2010/07/img_3473.jpgthirdcoursethird course: salt baked pork, albondiga, frisee saladhttps://dinnerwithdaniel.com/wp-content/uploads/2010/07/img_3471.jpgsecondcoursesecond course: baby octopus a la gallega, lentil salad, wild mushroomshttps://dinnerwithdaniel.com/wp-content/uploads/2010/07/img_3460.jpgbabyoctopusIn the old country, they always put a cork in the pot when cooking octopushttps://dinnerwithdaniel.com/wp-content/uploads/2010/07/img_3469.jpgfirstcoursefirst course: ajo blanco, chorizo and potato fritter, manchego cheese and tomato confit2017-06-27T11:26:14+00:00monthlyhttps://dinnerwithdaniel.com/2010/08/08/cherries-on-the-bone/https://dinnerwithdaniel.com/wp-content/uploads/2010/08/grilledcherries.jpggrilledcherriesPicture recipe for grilled pound cake with "cherries on the bone" (photos courtesy of Christian)2017-06-27T11:26:11+00:00monthlyhttps://dinnerwithdaniel.com/2010/08/15/savor-pittsburgh/2017-06-27T11:26:09+00:00monthlyhttps://dinnerwithdaniel.com/2010/09/08/winners-at-savor-pittsburgh/https://dinnerwithdaniel.com/wp-content/uploads/2010/09/img_3665.jpgtaginethis meal was presented in a tagine2017-06-27T11:26:06+00:00monthlyhttps://dinnerwithdaniel.com/2010/09/27/sweet-weeds/https://dinnerwithdaniel.com/wp-content/uploads/2010/09/img_3634.jpgjapanese_knotweedjapanese knotweed2017-06-27T11:26:03+00:00monthlyhttps://dinnerwithdaniel.com/2010/10/03/fat-club-on-tv/https://dinnerwithdaniel.com/wp-content/uploads/2010/10/img_37671.jpgworksinprogressa few Fat Club works in progresshttps://dinnerwithdaniel.com/wp-content/uploads/2010/10/img_37291.jpgcheftalktalking to Chris about the vegitarian soup I made for our "Harvest"-themed Fat Clubhttps://dinnerwithdaniel.com/wp-content/uploads/2010/10/img_37651.jpgbreadChris Fennimore's breadhttps://dinnerwithdaniel.com/wp-content/uploads/2010/10/img_3767.jpgworksinprogressa few Fat Club works in progresshttps://dinnerwithdaniel.com/wp-content/uploads/2010/10/img_3729.jpgcheftalktalking to Chris about the vegitarian soup I made for our "Harvest"-themed Fat Clubhttps://dinnerwithdaniel.com/wp-content/uploads/2010/10/img_3765.jpgbreadChris Fennimore's breadhttps://dinnerwithdaniel.com/wp-content/uploads/2010/10/img_3744.jpgpittsburgh360WQED's Pittsburgh 360 filming at Vivo2017-06-27T11:26:01+00:00monthlyhttps://dinnerwithdaniel.com/2010/11/26/giving-thanks/2017-06-27T11:25:58+00:00monthlyhttps://dinnerwithdaniel.com/2011/03/27/coffee-blossoms/https://dinnerwithdaniel.com/wp-content/uploads/2011/03/img_5071.jpgcoffee_blossomfirst bloom of the coffee plants2017-06-27T11:25:53+00:00monthlyhttps://dinnerwithdaniel.com/2011/07/12/hidden-treasure-turkish-pizza-in-dormont/2017-06-27T11:25:50+00:00monthlyhttps://dinnerwithdaniel.com/2011/11/01/homegrown-figs/2017-06-27T11:25:48+00:00monthlyhttps://dinnerwithdaniel.com/2011/11/13/a-harvest-dinner-at-bite-bistro-for-hardcore-foodies-and-everyday-diners/https://dinnerwithdaniel.com/wp-content/uploads/2011/11/img_7484.jpgmartina_bite_bistroMartina DiBatista in the dining room of Bite Bistrohttps://dinnerwithdaniel.com/wp-content/uploads/2011/11/img_7512.jpgvegetable_spaghettiAn alternate selection for the third course was "Vegetable Spaghetti"--zucchini and cauliflower artfully shredded and dressed with chanterelle mushrooms and truffled pecorino. https://dinnerwithdaniel.com/wp-content/uploads/2011/11/img_7460.jpgdavid_bulmanDavid Bulman in the Bite Bistro kitchen preparing a salad of brussels sprouts for the Late Harvest Tasting Dinner2017-06-27T11:25:46+00:00monthlyhttps://dinnerwithdaniel.com/2011/11/26/a-season-for-cider/https://dinnerwithdaniel.com/wp-content/uploads/2011/11/img_7545.jpgcrispin_ciderI have to admit I was a little dubious about any hard cider that comes with the suggestion to "serve over ice!"https://dinnerwithdaniel.com/wp-content/uploads/2011/11/img_7580.jpgfarnum_hill_ciderFarnum Hill semi-dry hard cider, a great choice for our Thanksgiving feast!2017-06-27T11:25:43+00:00monthlyhttps://dinnerwithdaniel.com/2012/02/09/new-year-old-scraps/2017-06-27T11:25:41+00:00monthlyhttps://dinnerwithdaniel.com/2012/03/18/turnip-blast-from-the-past/2017-06-27T11:25:38+00:00monthlyhttps://dinnerwithdaniel.com/2012/03/24/no-drips-here/https://dinnerwithdaniel.com/wp-content/uploads/2012/03/img_09152.jpgoil_canWe finally found a dripless olive oil can that meets my exacting standards! Here you can see the detail of the spout that lets air in while you pour the oil. 2017-06-27T11:25:36+00:00monthlyhttps://dinnerwithdaniel.com/2012/04/05/would-you-drink-raw-unpasteurized-milk-we-do/2017-06-27T11:25:30+00:00monthlyhttps://dinnerwithdaniel.com/2013/10/13/hen-of-the-woods/https://dinnerwithdaniel.com/wp-content/uploads/2013/10/hen-of-the-woods.jpghen-of-the-woodsThis is my largest skillet and it's pretty much full of hen of the woods mushrooms. This was a great haul.https://dinnerwithdaniel.com/wp-content/uploads/2013/10/pickled-mushrooms.jpgpickled-mushroomsPickling is a good way to preserve this wild mushroom harvest. I go light on the seasonings because I want to be able to use a variety of seasonings when I eventually cook with these mushrooms.https://dinnerwithdaniel.com/wp-content/uploads/2013/10/mushroom-soup.jpgmushroom-soupPuree of mushroom soup, topped with croutons fried in olive oil just as my grandma used to do2017-06-27T11:24:30+00:00monthlyhttps://dinnerwithdaniel.com/2013/10/23/usa-pans-factory-sale-of-premier-bakeware/https://dinnerwithdaniel.com/wp-content/uploads/2013/10/usapans-jellyroll.jpgUSApans-jellyrollDrop biscuits on a USA Pans jellyroll panhttps://dinnerwithdaniel.com/wp-content/uploads/2013/10/usapans-baguette-e1397250769749.jpgUSApans-baguetteUSA Pans baguette pan with sourdough loaveshttps://dinnerwithdaniel.com/wp-content/uploads/2013/10/usapans-loaf.jpgUSApans-loafUSA Pans loaf pan with banana bread batterhttps://dinnerwithdaniel.com/wp-content/uploads/2013/10/usapans-muffins.jpgusapans-muffinsMuffin tins from USA Pans full of banana bread batter. These muffin tins are a joy to use and clean.2017-06-27T11:24:26+00:00monthlyhttps://dinnerwithdaniel.com/2013/11/03/baking-bread/https://dinnerwithdaniel.com/wp-content/uploads/2013/11/homemade-bread.jpghomemade-bread2017-06-27T11:24:23+00:00monthlyhttps://dinnerwithdaniel.com/2014/01/07/fruit-cake/https://dinnerwithdaniel.com/wp-content/uploads/2014/01/fruitcake-blackcake.jpgfruitcake-blackcakeA slice of fruitcake--a classic holiday dessert, often mocked, but this one is pretty tasty. It's our first attempt at Jamaican "black cake." It was delicious--fruity, tender, soaked in alcohol--what's not to like?! Happy holidays to me. :-)https://dinnerwithdaniel.com/wp-content/uploads/2014/01/img_1795_1024.jpgIMG_1795_1024Burnt sugar. This is not nearly black enough for blackcake, but this is as far as I could make myself go! Maybe next time I'll be able to burn it real good. Maybe I will let my wife take charge. ;-)https://dinnerwithdaniel.com/wp-content/uploads/2014/01/img_1787_1024.jpgIMG_1787_1024https://dinnerwithdaniel.com/wp-content/uploads/2014/01/img_1782_1024.jpgmix_of_fruit_for_blackcakeThis is the mix of fruit we included in our fruitcake. Raisins, prunes, mariscino cherries, and of course the wild pears that I foraged last year. You can see they are a bit discolored from the everclear, but it's not so bad! 2017-06-27T11:24:20+00:00monthlyhttps://dinnerwithdaniel.com/2014/02/12/hoppy-hour-a-great-choice-for-beer-lovers-and-valentines/https://dinnerwithdaniel.com/wp-content/uploads/2014/02/great-lakes-beer-tasting-e1392256594737.jpggreat-lakes-beer-tastingSampling a rare batch of "Blackout Stout" from Great Lakes Brewing that has been aged in bourbon barrels. Outstanding! In the background are brewer Luke Purcell and regional sales manager Connie Tucci of Great Lakes Brewing Co.2017-06-27T11:24:15+00:00monthlyhttps://dinnerwithdaniel.com/2014/03/18/getting-serious-about-fresh-ground-coffee/https://dinnerwithdaniel.com/wp-content/uploads/2014/03/coffee_grinder-e1395160007409.jpgcoffee_grinderThe <a href="http://www.amazon.com/gp/product/B0043EWFAM/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0043EWFAM&linkCode=as2&tag=dinnwithdani-20">Breville Smart Grinder</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=dinnwithdani-20&l=as2&o=1&a=B0043EWFAM" width="1" height="1" border="0" alt="" style="border:none !important;margin:0!important;" />. Maybe a bit of a luxury, but it's easy to use and clean. And I use it every day. Give up Starbucks for a couple of months and it pays for itself!2017-06-27T11:24:12+00:00monthlyhttps://dinnerwithdaniel.com/2014/04/11/bakers-problem-chefs-solution/2017-06-27T11:24:10+00:00monthlyhttps://dinnerwithdaniel.com/2014/04/14/garlic-mustard/https://dinnerwithdaniel.com/wp-content/uploads/2014/04/garlicmustard.jpggarlicmustardI love to find edible "weeds" like this one: garlic mustard! I served it in a salad this weekend, and it was a hit. 2017-06-27T11:24:06+00:00monthlyhttps://dinnerwithdaniel.com/2014/04/18/grow-and-measure/https://dinnerwithdaniel.com/wp-content/uploads/2014/04/spring-rhubarb.jpgspring-rhubarbThe garden is already showing a few signs of life, like these little rhubarb shoots.https://dinnerwithdaniel.com/wp-content/uploads/2014/04/img_1419-e1397822044991.jpgasturian-kaleLast August, my garden produced a good crop of Asturian kale. This year, I'm going to measure everything my garden produces during the growing season.2017-06-27T11:24:04+00:00monthlyhttps://dinnerwithdaniel.com/2014/05/11/gundruk-in-the-burgh/https://dinnerwithdaniel.com/wp-content/uploads/2014/05/gundruk-e1399828811846.jpggundruk suruwaGundruk suruwa is a soup made with fermented greens typical of Bhutanese cuisinehttps://dinnerwithdaniel.com/wp-content/uploads/2014/05/photo-3.jpgphoto (3)2017-06-27T11:24:01+00:00monthlyhttps://dinnerwithdaniel.com/2014/06/19/backyard-blueberry-harvest/https://dinnerwithdaniel.com/wp-content/uploads/2014/06/blueberry-harvest.jpgblueberry-harvestI had some enthusiastic helpers, but none of the berries made it back to the kitchen!https://dinnerwithdaniel.com/wp-content/uploads/2014/06/blueberries-e1403185969986.jpgblueberriesfirst blueberries of 20142017-06-27T11:23:59+00:00monthlyhttps://dinnerwithdaniel.com/2014/06/25/cherry-gleaning/https://dinnerwithdaniel.com/wp-content/uploads/2014/06/pitting-cherries-e1403726598316.jpgpitting-cherriesThis is a good cherry pitter, but these little wild sweet cherries were not much bigger than their own pits. It made pitting them a real challenge.https://dinnerwithdaniel.com/wp-content/uploads/2014/06/sexy-spainiard-picking-cherries-e1403726416967.jpgsexy-spainiard-picking-cherriesWho is that handsome devil picking cherries?2017-06-27T11:23:56+00:00monthlyhttps://dinnerwithdaniel.com/2014/07/10/july-garden-update/https://dinnerwithdaniel.com/wp-content/uploads/2014/07/homegrown-beets.jpghomegrown-beetsbeets from my backyard gardenhttps://dinnerwithdaniel.com/wp-content/uploads/2014/07/july-garden-harvest.jpgjuly-garden-harvestIt's just a small backyard garden, but at times it produces so much that it's hard to keep up with it! Especially since I don't have much free time to spend gardening.2017-06-27T11:23:54+00:00monthlyhttps://dinnerwithdaniel.com/2014/07/14/beets-broccoli-and-beans/https://dinnerwithdaniel.com/wp-content/uploads/2014/07/img_7014.jpgbeets, broccoli, and beansbeets, broccoli, and beans2017-06-27T11:23:51+00:00monthlyhttps://dinnerwithdaniel.com/2014/09/09/green-coriander/https://dinnerwithdaniel.com/wp-content/uploads/2014/09/coriander.jpggreen corianderAs the plant goes to seed is hard to find good cilantro leaves for my salsa. But a handful of green coriander is a great substitute.https://dinnerwithdaniel.com/wp-content/uploads/2014/09/coriander-chicken.jpgcoriander-chickenGreen coriander and lime are a great addition to roasted chicken.2017-06-27T11:23:48+00:00monthlyhttps://dinnerwithdaniel.com/2014/09/26/garden-pests/https://dinnerwithdaniel.com/wp-content/uploads/2014/09/opossum.jpgopossumLast time I let the possum out it was so sleepy that it took a few steps out of the cage and went to sleep until dark.2017-06-27T11:23:45+00:00monthlyhttps://dinnerwithdaniel.com/2014/11/05/marys-cousins-squash/https://dinnerwithdaniel.com/wp-content/uploads/2014/11/siam-pumpkin-e1415223112863.jpgsiam-pumpkinThis strange squash/melon did not look like much when it started to grow, and for all its foliage it only produced a single fruit. But it turned out to be my favorite surprise from the garden this year!https://dinnerwithdaniel.com/wp-content/uploads/2014/11/cabello-de-angel-e1415223088569.jpgcabello-de-angelWith just a little sugar, the squash cooked up just as I had hoped. It really resembles cabello de angel--angel's hair preserves. This is getting exciting!2017-06-27T11:23:42+00:00monthlyhttps://dinnerwithdaniel.com/2014/11/27/happy-thanksgiving/https://dinnerwithdaniel.com/wp-content/uploads/2014/11/img_9052_1024.jpgThanksgiving dinnerThanksgiving dinnerhttps://dinnerwithdaniel.com/wp-content/uploads/2014/11/img_9046_1024.jpgduck confitDuck confithttps://dinnerwithdaniel.com/wp-content/uploads/2014/11/img_9032_1024.jpgbaby brussels sproutsThese baby brussels sprouts look like a combination between a pea and a cabbage! Very sweet and tender.https://dinnerwithdaniel.com/wp-content/uploads/2014/11/img_9038_1024.jpgroasted carrotsRoasted orange and yellow carrots with turnipshttps://dinnerwithdaniel.com/wp-content/uploads/2014/11/img_9031_1024.jpgsweet potatoesSweet potatoes with pecan toppinghttps://dinnerwithdaniel.com/wp-content/uploads/2014/11/img_9029_1024.jpgcranberry_sauceCranberry sauce, not too sweethttps://dinnerwithdaniel.com/wp-content/uploads/2014/11/img_9019_1024.jpgdessert tableThe array of desserts is obviously the most important part of the meal--at least to my daughters!2017-06-27T11:23:39+00:00monthlyhttps://dinnerwithdaniel.com/2015/01/20/notes-from-the-windowsill-rutabaga-micro-greens/https://dinnerwithdaniel.com/wp-content/uploads/2015/01/rutabaga-e1421775424988.jpgrutabagaAs you can see, this rutabaga top that I rescued from the compost is flourishing on the windowsill2017-06-27T11:23:36+00:00monthlyhttps://dinnerwithdaniel.com/2015/01/30/laurino/https://dinnerwithdaniel.com/wp-content/uploads/2015/01/bayleaves.jpgbayleaves2017-06-27T11:23:33+00:00monthlyhttps://dinnerwithdaniel.com/2015/02/11/notes-from-the-windowsill-cocoa-nibs/https://dinnerwithdaniel.com/wp-content/uploads/2015/02/cocoa-pod.jpgcocoa-podHere's the cocoa pod that was on my windowsill this week. Let's experiment!https://dinnerwithdaniel.com/wp-content/uploads/2015/02/cocoa-beans-toasted-e1423620895760.jpgcocoa-beans-toastedThis is what the beans look like after they are toasted.https://dinnerwithdaniel.com/wp-content/uploads/2015/02/cocoa-powder.jpgcocoa-powderI used my mortar and pestle to grind the nibs into cocoa powder.2017-06-27T11:23:30+00:00monthlyhttps://dinnerwithdaniel.com/2015/02/22/tocinillo-de-cielo-a-traditional-spanish-custard/https://dinnerwithdaniel.com/wp-content/uploads/2015/02/tocinillo.jpgtocinillo de cieloHere is a serving of tocinillo de cielo that I made in a baking dish. If you're feeling fancy, you can use ramekins for individual servings.2024-01-11T03:10:48+00:00monthlyhttps://dinnerwithdaniel.com/2015/03/04/farewell-to-the-bitter-end-of-winter/https://dinnerwithdaniel.com/wp-content/uploads/2015/03/winter-sky.jpgwinter-skyWinter has its charms--but we're all sick of them at this point.https://dinnerwithdaniel.com/wp-content/uploads/2015/03/pheasant.jpgpheasantPlucking all these pheasants takes my back to my culinary training--a long time ago2017-06-27T11:23:22+00:00monthlyhttps://dinnerwithdaniel.com/2015/03/20/whats-a-supper-club/https://dinnerwithdaniel.com/wp-content/uploads/2015/03/dsc00174-version-2.jpgDSC00174 - Version 2A "Dinner with Daniel" in progress2017-06-27T11:23:19+00:00monthlyhttps://dinnerwithdaniel.com/2015/04/01/dinner-with-daniel-saturday-may-16/https://dinnerwithdaniel.com/wp-content/uploads/2015/03/img_8315_1024.jpgIMG_8315_1024https://dinnerwithdaniel.com/wp-content/uploads/2015/03/img_8315.jpgIMG_8315Preserved cheese and preserved lemons2017-06-27T11:23:16+00:00monthlyhttps://dinnerwithdaniel.com/2015/04/06/coffee-tree-trim/https://dinnerwithdaniel.com/wp-content/uploads/2015/04/coffee-pruning-2-e1428370619793.jpgcoffee-pruning-2New growth on the pruned coffee tree. (Whew!)https://dinnerwithdaniel.com/wp-content/uploads/2015/04/coffee-pruning-1-e1428370597969.jpgcoffee-pruning-1Cutting the coffee tree down to a stump is nerve wracking, but buds soon begin to appear. 2017-06-27T11:23:13+00:00monthlyhttps://dinnerwithdaniel.com/2015/04/17/dinner-with-daniel-saturday-june-6/2017-06-27T11:23:10+00:00monthlyhttps://dinnerwithdaniel.com/2015/05/04/a-few-photos-from-the-april-2015-dinner-with-daniel/https://dinnerwithdaniel.com/wp-content/uploads/2015/04/dwdapril-date-ravioli-belgian-cheese.jpgdwdApril-date-ravioli-belgian-cheeseA date ravioli stuffed with Belgian cheese in a Laphroaig whiskey saucehttps://dinnerwithdaniel.com/wp-content/uploads/2015/04/dwdapril-chef-and-table.jpgdwdApril-chef-and-tableA view of the chef hard at work before the feasting beginshttps://dinnerwithdaniel.com/wp-content/uploads/2015/04/dwdapril-berries-in-wine.jpgdwdApril-berries-in-wineCooking berries in winehttps://dinnerwithdaniel.com/wp-content/uploads/2015/04/dwdapril-forsythia.jpgdwdApril-forsythiaForsythia brancheshttps://dinnerwithdaniel.com/wp-content/uploads/2015/04/dwdapril-orange-garnish.jpgdwdApril-orange-garnishOrange twists used as garnish for cocktailshttps://dinnerwithdaniel.com/wp-content/uploads/2015/04/dwdapril-berries-black-radish.jpgdwdApril-berries-black-radishBerries cooked in wine atop thin slices of black radish2017-06-27T11:23:06+00:00monthlyhttps://dinnerwithdaniel.com/2015/07/28/home-and-garden/https://dinnerwithdaniel.com/wp-content/uploads/2017/09/img_0181.jpgIMG_0181Australian strawflowers growing in Chef Daniel's gardenhttps://dinnerwithdaniel.com/wp-content/uploads/2015/07/img_4057.jpgat last, a big juicy tomatoOne of the most eagerly anticipated garden fruits: the purple cherokee tomato! Great with a little olive oil and just a tiny pinch of salt.https://dinnerwithdaniel.com/wp-content/uploads/2015/07/img_3786.jpgyellow butterflyA beautiful yellow butterfly among the zinniashttps://dinnerwithdaniel.com/wp-content/uploads/2015/07/img_3747.jpggarden bouquetMy wife says I never bring her flowers, but this gardener's bouquet is more romantic, don't you think? :-)https://dinnerwithdaniel.com/wp-content/uploads/2015/07/img_3712.jpgfeast of beetsA feast on one platter, including beets and beet greenshttps://dinnerwithdaniel.com/wp-content/uploads/2015/07/img_3688.jpgshamrocks in the laurelShamrocks in the potted laurelhttps://dinnerwithdaniel.com/wp-content/uploads/2015/07/img_3687.jpgsuch a pretty flowerCame across this nice little yellow flower. Turns out it's Solanum rostratum--also known as buffalo bur, prickly nightshade, Texas thistle or Mexican thistle. See those little thorns? Poisonous. I killed it as a community service!https://dinnerwithdaniel.com/wp-content/uploads/2015/07/img_2942-e1438123326642.jpggrilling corn and sausageJust grilling a little corn and sausage in July on my backyard fire barrel. Now that's summertime!https://dinnerwithdaniel.com/wp-content/uploads/2015/07/dsc01628.jpgground cherriesMy gardening friends have harvested ground cherries already, but the ones in my garden haven't fallen yet. Too much shade? Maybe.https://dinnerwithdaniel.com/wp-content/uploads/2015/07/dsc01624.jpgDSC016242017-06-27T11:23:03+00:00monthlyhttps://dinnerwithdaniel.com/2015/09/09/new-season-new-flavors/2017-06-27T11:23:00+00:00monthlyhttps://dinnerwithdaniel.com/2015/09/11/october-10-dinner-with-daniel-features-brazilian-menu/https://dinnerwithdaniel.com/wp-content/uploads/2015/09/8z82u0fuqt.jpgBrazilian-flaghttps://dinnerwithdaniel.com/wp-content/uploads/2015/09/keyla_nogueira_cook_2.jpgKeyla_Nogueira_Cook_2São Paulo native Keyla Nogueira Cook will prepare the Brazilian classic feijoada at the next Dinner with Daniel on Saturday, October 10, 20152017-06-27T11:22:57+00:00monthlyhttps://dinnerwithdaniel.com/2015/10/16/a-little-samba-music-some-beans-and-rice/https://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_6023.jpgafter-dinnerSocializinghttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_6020.jpgdessertDesserthttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_6002.jpgIMG_6002https://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_5988.jpgeat-with-the-cookEating all together at a "Dinner with Daniel"https://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_5985.jpgsecret-saucePass the sauce!https://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_5965.jpgfeijoadaFeijoadahttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_5940.jpgdinnerDinner is servedhttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_5923.jpgappetizersEnjoying appetizershttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_5920.jpgcachacaCachaca is Brazilian distilled liquor... :-)https://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_5915.jpgknow-your-chef2Know your chef!2017-06-27T11:22:54+00:00monthlyhttps://dinnerwithdaniel.com/2015/10/17/a-few-more-photos-from-the-brazilian-dinner/https://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_2884.jpgbrigadeirosBrigadeiros, sometimes also called "negrinhos"https://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_2883.jpgquindimquindim, a custard desserthttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_2878.jpgfeijoada (family style) rice, greens, farofa, orangesfeijoada (family style) rice, greens, farofa, orangeshttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_2875.jpgIMG_2875Personality plushttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_2874.jpghostsDaniel and Laurahttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_2873.jpgAnnie and Zavoguests Annie and Zavohttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_2872.jpgabout to begin the mealAbout to begin the mealhttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_2868.jpggetting ready to eat family styleGetting ready to eat family stylehttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_2864.jpgbeans stewing on the stoveBeans stewing with cured pork on the stovehttps://dinnerwithdaniel.com/wp-content/uploads/2015/10/img_2861.jpgbeer, wine, caipirinhaBeer, wine, caipirinha, Averna... something for everyone! The beer by the Brew Gentlemen of Braddock was courtesy of Ashley Cannon. 2017-06-27T11:22:50+00:00monthlyhttps://dinnerwithdaniel.com/2015/10/21/november-dinner-with-daniel/https://dinnerwithdaniel.com/wp-content/uploads/2015/10/dwdnov2015.jpgdwdNov2015Dinner with Daniel in November 2015 will be a cooking class. Come--cook, eat, and be inspired by the Kitchen Muse.2017-06-27T11:22:48+00:00monthlyhttps://dinnerwithdaniel.com/2015/11/09/sweet-and-savory-citrus-cooking-class/https://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc030031.jpgrecipeChecking the recipehttps://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc030001.jpgsupervisorhttps://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc030151.jpggroupiesEverybody loves the chef because of his friendly personalityhttps://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc030201.jpgno-spectatorsNo spectators in this kitchen--everybody's working!https://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc029961.jpgrecipe-reviewReviewing the recipe for carrot vichyssoisehttps://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc029921.jpgmonkfish-prep-2Preparing the monkfishhttps://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc029891.jpgmantecadosRolling out the delicate mantecados (lard cookies made with toasted wheat and almond flours)https://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc029821.jpgmonkfish-prepPreparing the monkfishhttps://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc029361.jpggetting-startedGetting started https://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc029231.jpgclamsClams2017-06-27T11:22:45+00:00monthlyhttps://dinnerwithdaniel.com/2015/11/11/saffron-harvest/https://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc02901-1.jpgsaffron-harvestI was able to harvest a couple of saffron threads!https://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc02899-1.jpgblooming-crocusThis crocus bloomed unexpectedly in November. https://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc02901.jpgDSC02901https://dinnerwithdaniel.com/wp-content/uploads/2015/11/dsc02899.jpgDSC028992017-06-27T11:22:42+00:00monthlyhttps://dinnerwithdaniel.com/2015/11/13/december-dinner-with-daniel-cocido/https://dinnerwithdaniel.com/wp-content/uploads/2015/11/cocido-e1447275689298.jpgcocido"cocido de garbanzos" or "cocido madrileño" (garbanzo bean stew) is a Spanish classic that begins with a stock made from pork, beef, and chicken2017-06-27T11:22:39+00:00monthlyhttps://dinnerwithdaniel.com/2015/11/23/quark/https://dinnerwithdaniel.com/wp-content/uploads/2015/11/quark-1.jpgquark-1The quark emerges from the cheeseclothhttps://dinnerwithdaniel.com/wp-content/uploads/2015/11/quark-0.jpgquarkCurds separating from the whey in the process of making quark2017-06-27T11:22:35+00:00monthlyhttps://dinnerwithdaniel.com/2015/12/02/january-23-dinner-with-daniel-coffee-flavor/https://dinnerwithdaniel.com/wp-content/uploads/2015/12/daniel-and-matt-gebis-2009.pngdaniel-and-matt-gebis-2009Here I am with Matt in Espresso a Mano in 2009https://dinnerwithdaniel.com/wp-content/uploads/2015/12/matt-gebis.jpgmatt-gebisMatt Gebis, coffee maven and owner of Espresso a Mano, drinking his favorite coffee preparation (an espresso shot)2017-06-27T11:22:33+00:00monthlyhttps://dinnerwithdaniel.com/2015/12/08/a-homestyle-spanish-meal-at-the-december-dinner-with-daniel/https://dinnerwithdaniel.com/wp-content/uploads/2015/12/img_0851.jpgpumpkin-moussePumpkin mousse on a bed of kale with njuda, raclette, and hazlenutshttps://dinnerwithdaniel.com/wp-content/uploads/2015/12/img_0847.jpgboarage-and-honeyBorage leaf, Humboldt Fog cheese, honey caviarhttps://dinnerwithdaniel.com/wp-content/uploads/2015/12/dsc03079.jpgadam-wigleAdam from Wiglehttps://dinnerwithdaniel.com/wp-content/uploads/2015/12/dsc03100.jpglisteningGuests listening to me politely--I have to speak my piece now because nobody pays attention once food is on the tablehttps://dinnerwithdaniel.com/wp-content/uploads/2015/12/dsc03103.jpgbrothHumble broth, a few fideos... what's all the fuss?https://dinnerwithdaniel.com/wp-content/uploads/2015/12/dsc03062.jpgpulpoOctopus with fire roasted vegetables including peppers, tomatoes, Thai eggplanthttps://dinnerwithdaniel.com/wp-content/uploads/2015/12/dsc03065.jpgnjudaPumpkin mousse on a bed of kale with njuda, fontina, and hazlenutshttps://dinnerwithdaniel.com/wp-content/uploads/2015/12/dsc03197.jpgsobremesasobremesahttps://dinnerwithdaniel.com/wp-content/uploads/2015/12/dsc03188.jpgDSC03188https://dinnerwithdaniel.com/wp-content/uploads/2015/12/dsc03186.jpgDSC031862017-06-27T11:22:30+00:00monthlyhttps://dinnerwithdaniel.com/2015/12/15/menu-for-the-jan-23-coffee-flavored-dinner-with-daniel/2017-06-27T11:22:26+00:00monthlyhttps://dinnerwithdaniel.com/2015/12/27/carajillo/https://dinnerwithdaniel.com/wp-content/uploads/2015/12/carajillo-e1451238116777.jpgcarajillocarajillo2017-06-27T11:22:23+00:00monthlyhttps://dinnerwithdaniel.com/2016/02/01/a-few-photos-from-the-coffee-dinner/2017-06-27T11:22:20+00:00monthlyhttps://dinnerwithdaniel.com/2016/02/28/rosquillas-de-san-froilan/https://dinnerwithdaniel.com/wp-content/uploads/2016/02/rosquillas-1.jpgrosquillasFor rosquillas, the batter is fried in healthy olive oil. You won't find a "dónut" that's better for you.https://dinnerwithdaniel.com/wp-content/uploads/2016/02/dsc03506.jpgrosquillasRosquillas de San Froilán2017-06-27T11:22:18+00:00monthlyhttps://dinnerwithdaniel.com/2016/03/08/bienmesabe/https://dinnerwithdaniel.com/wp-content/uploads/2016/03/bienmesabe.jpgbienmesabeFlan with bienmesabe crust and cardamom and buttermilk whipped cream2017-06-27T11:22:15+00:00monthlyhttps://dinnerwithdaniel.com/2016/03/13/march-dinner-with-daniel/https://dinnerwithdaniel.com/wp-content/uploads/2016/03/img_8408.jpgsobremesaGlass Block dinner guests participate in "sobremesa," the conversation that follows a meal.https://dinnerwithdaniel.com/wp-content/uploads/2016/03/img_8398.jpgserving-paellaGuests dig in and help serve the paellahttps://dinnerwithdaniel.com/wp-content/uploads/2016/03/dsc03574.jpgpaella-panA view from the paella panhttps://dinnerwithdaniel.com/wp-content/uploads/2016/03/dsc03570.jpghors-d-oeuvreHors d'oeuvre and sangria before the mealhttps://dinnerwithdaniel.com/wp-content/uploads/2016/03/dsc03555.jpgappetizers-sangriaAppetizers and sangria https://dinnerwithdaniel.com/wp-content/uploads/2016/03/dsc03550.jpgoutdoor-paellaPaella is best when cooked outdoors over a fire.https://dinnerwithdaniel.com/wp-content/uploads/2016/03/dsc03545.jpgcooking-paellaCooking paella over a fire barrel in the back yardhttps://dinnerwithdaniel.com/wp-content/uploads/2016/03/dsc03538.jpgchorizo-applesChorizo cooked in hard cider with pickled pine buds.https://dinnerwithdaniel.com/wp-content/uploads/2016/03/dsc03533.jpgfrisee-oranges-beetsSalad of frisée on a bed of beets and orangeshttps://dinnerwithdaniel.com/wp-content/uploads/2016/03/dsc03528.jpgtortilla-stuffed-peppersBanana peppers stuffed with tortilla de patata, garnished with caviar and salmon roe2017-06-27T11:22:11+00:00monthlyhttps://dinnerwithdaniel.com/2016/03/22/pumpkin-souffle-in-a-springform-pan/https://dinnerwithdaniel.com/wp-content/uploads/2016/03/img_8511-12.jpgroasted-pumpkinhttps://dinnerwithdaniel.com/wp-content/uploads/2016/03/img_8511-11.jpgVersion 2https://dinnerwithdaniel.com/wp-content/uploads/2016/03/img_8511-1.jpgroasted-pumpkinhttps://dinnerwithdaniel.com/wp-content/uploads/2016/03/souflee-springform.jpgsouflee-springformhttps://dinnerwithdaniel.com/wp-content/uploads/2016/03/pumpkin-souflee.jpgpumpkin-soufleeThe finished pumpkin souffléhttps://dinnerwithdaniel.com/wp-content/uploads/2016/03/pumpkin-knife.jpgpumpkin-knifehttps://dinnerwithdaniel.com/wp-content/uploads/2016/03/cut-pumpkin.jpgcut-pumpkin2017-06-27T11:22:07+00:00monthlyhttps://dinnerwithdaniel.com/2016/07/25/pennsylvania-passion-fruit/https://dinnerwithdaniel.com/wp-content/uploads/2016/07/passionfruit-flower-e1469310101540.jpgpassionfruit-flowerThis is a flower on a local vine, just starting to open in the early morning.https://dinnerwithdaniel.com/wp-content/uploads/2016/07/passionfruit-bee-e1469310118746.jpgpassionfruit-beeHere is a local guy who seems to appreciate this tropical vine!2017-06-27T11:22:04+00:00monthlyhttps://dinnerwithdaniel.com/about-2/https://dinnerwithdaniel.com/wp-content/uploads/2009/12/4ac8c-bio-pic.jpg4ac8c-bio-pic2017-02-17T18:49:31+00:00weekly0.6https://dinnerwithdaniel.com/about/2017-02-17T16:44:59+00:00weekly0.6https://dinnerwithdaniel.com/2015/05/04/a-few-photos-from-the-april-2015-dinner-with-daniel-2/2015-05-05T00:56:42+00:00monthlyhttps://dinnerwithdaniel.com/2015/03/20/whats-a-supper-club-2/2015-03-21T16:30:04+00:00monthlyhttps://dinnerwithdaniel.com/2014/11/05/marys-cousins-squash-2/2023-07-24T23:34:14+00:00monthlyhttps://dinnerwithdaniel.com/2014/04/11/bakers-problem-chefs-solution-2/2014-04-11T15:21:54+00:00monthlyhttps://dinnerwithdaniel.com/2014/02/12/hoppy-hour-a-great-choice-for-beer-lovers-and-valentines-2/2014-02-13T02:13:58+00:00monthlyhttps://dinnerwithdaniel.com/2012/12/07/going-commando-recipe-free-in-the-kitchen-2/2012-12-07T22:50:28+00:00monthlyhttps://dinnerwithdaniel.com/2010/06/10/cooking-with-two-fungis-2/2010-06-11T04:13:02+00:00monthlyhttps://dinnerwithdaniel.comdaily1.02024-01-18T18:23:28+00:00