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I have been told that I have a problem. It seems that I cannot eat a meal, except the occasional cereal or yogurt for breakfast, that doesn’t require some kind of heat. I’ll take anything, Tabasco, Sriracha, red chile flakes, the odd habañero sauce, even chile oil… Read More
When life presents you with too much kale, the sensible thing to do is to make a nice piping hot pot of Portuguese kale soup… Read More
I know, I know. By the end of the summer we are all a little zucchini-d out, and can hardly think of anything else we’d like to do with it. The usual repertoire of zucchini breads and all manner of grilled or roasted zucchinis have become tired and you are more than ready to call it a season where zucchini is concerned. But wait! Don’t let summer pass you by without one last one-skillet dish that will have you wishing you had done this all summer long. Let this be the dish that leaves you wanting more zucchini, and wishing your tired old squash plants have one more squash left in them. Read More
I must admit. I was skeptical. But then the adorable Julia Child entered the scene, and I got calm. Listen to me – repeat after me – “I can make a killer soufflé on the first try”… Read More
There is only one drink that I can say I truly feel giddy about. It is the classic Spanish cocktail/punch called Tinto de Verano, literally the “red wine of summer”. This is the drink that I always look forward to as my first out-on-the-deck-after-market cocktail, signaling so many things… Read More
Now it is certain. If I am ever to challenge any Iron Chef at Battle Octopus, I am confident that I will come out a champion. I have eaten octopus in Spain, Italy, and here in the good ol’ US of A, and every time I have been in love. What’s not to like? Octopus is solid flesh – no gristle, bones, sinews or any other unsavory textures to contend with. It tastes like the sea in a most unoffensive way, and has a lovely toothsome-ness to it’s texture… Read More
All I can say is that two things had to happen for me to be intrigued by onion soup: first, I recently went to Montreal where I felt like everywhere I turned, restaurants everywhere were advertising soupe a l’oignon gratinèe. It seemed a shame to waste one of my eating opportunities in this great culinary city on something so pedestrian as onions in broth, so I begged off. Then comes the second thing that had to happen to make me want to make this soup. Upon returning home, I plodded down to my basement to check out the dry-goods rack that houses our storage potatoes, squash and onions, and I was met with an unavoidable truth: my onions were past their prime. They were sending up green shoots – searching for light and the chance at a new life. Something had to be done. When faced with a cellar full of sprouting onions, I chose to not turn to the compost heap – no! – but to the cooking pot, and make me some magic… Read More
While I was skimming the cream from my incredibly delicious raw milk from Bread & Butter Farm this morning, it occurred to me that I had too much milk. We had been drinking less than usual this past week, and it appeared that I had now accumulated about a gallon and a half over the past 10 days. Something had to be done. Normally I would just make a quick batch of ricotta and call it done, but I was feeling like I should do something different this time and settled on making one of our favorite snacks these days: string cheese! Read More
I have been lucky enough to be in the company of many truly good cooks most of my life. My family got this recipe from dear family friends, of whom the husband is Indian. They used to babysit me from when I was 2 years old; some of my most early food memories stem from my time with the Baidwans, and every time I whip up this dahl recipe, my house smells like memories. My dad was the one who most frequently made the dahl in our family, and he always nailed it completely – tasted exactly like the Baidwan’s version. When I left home for college and got homesick for dahl, I tried to make it several times, but… Read More
This, or something similar to this is my go-to savory breakfast option. It’s quite simple, really – just perfectly fried potatoes, perfect sunny-side up egg, good mild cheddar or monterey jack cheese, a pico de gallo salsa, roasted green chiles with minced garlic. And, of, course, perfect homemade tortillas. There are 5 important steps to making this breakfast come together, so I have created several recipes within this recipe to make sure you have the confidence to pull off this breakfast and start any morning off right! Read More
