Up North Kitchen 

Ammoglio: The Sicilian Sauce That Never Got a Spelling If you grew up in an Italian-American household with roots in Sicily, there's a good chance you know this sauce — even if you've never seen its name written down. Ask five different families how to spell it and you'll get five different answers: ammoglio, amogio, ammoghio, amogiu, amorgia. Some households even pronounce it u morgia. There's no single "correct" version, because for generations this sauce wasn't written at

One of the first vegetables of the summer harvest, radishes are a welcome fresh taste to kick off the farmer's market season. At Ghost House Farm this season, they are growing French Breakfast and Rover radishes. True to their name, these French Breakfast radishes were popularized in 19th-century Parisian markets as a morning snack. The classic French preparation involves slicing them in half lengthwise, slathering the crisp root in butter, and dusting them with a pinch of

Back when I lived downstate and was working for Ford, I visited a shock absorber plant for work in the middle of Nebraska, and the plant employed many farmer's wives. They put together a cookbook for their 35th anniversary of the plant, and many of the ladies had crock pots bubbling away at their work stations, making lunch to share. They gave me a copy of their cookbook, which has plenty of hearty down home recipes in it, including copper penny carrots, which is a carrot