In keeping with our tomato theme, here’s a recipe for tomatoes with watermelon and a sweet-salty dressing. Use tomatoes of all shapes and colors, not too large, and employ a sharp knife to slice them thinly, crosswise if tomatoes are round, and lengthwise if they’re elongated. If mint is running amok and flowering in your yard, nip it in the […]
Read moreWe needed a cocktail snack last week and these feta-stuffed tomatoes (below) did the trick. Choose red cherry tomatoes for this, or a mix of colors, or the beautiful marbleized Indigo Rose cherries from Silverbrook (which, by the way, look stunning paired with purple basil.) Get yourself an E&T honey stick to use as a miniature squeeze bottle, or use […]
Read moreIt’s the season for peaches. Ripe peaches are fragile, and easily bruised, so peaches tend to be sold on the hard side. Give them a few days on a kitchen counter, and they’ll finish ripening and smell wonderful. For a sweet ending to a summer meal, try running halved peaches under the broiler. Grilled peaches with honey-rum butter 4 firm, […]
Read moreIt’s summertime and the cooking is easy. Less is often more: summer food at peak flavor needs very little to turn it into something that looks and tastes delicious. Like this corn and tomato salad, for instance. We tweaked it with a spoonful of Singe-Sations, a great condiment to keep in your fridge if you like a little instant jalapeno […]
Read moreHere’s another no-cook recipe, for a white gazpacho. We tend to associate gazpacho with tomatoes, but white gazpacho-like soups are beloved in parts of Spain. The usual garnish is grapes, and when local grapes arrive at the market late summer, that’s a wonderful classic to try. Here’s another idea: make a light meal of white gazpacho accompanied by little dishes […]
Read moreThis week’s recipe takes advantage of members of the allium family, baby leeks (one-inch diameter max), and steams them in a microwave oven before grilling them with a Parmesan cream. Use a baking or gratin dish that holds the leeks snugly and that can travel straight from microwave to broiler. Done in a flash, with a minimum of washing up. […]
Read moreThis week’s recipe is for Summer Pudding, originally a British dessert made with fresh redcurrants, blackcurrants, raspberries—and, traditionally, a good, non-gummy bread. (If bread strikes you as weird, try slices of plain pound cake.) The bread soaks up the berry juices, staining the pudding red. Blackcurrants, are hard to come by here, but you can substitute blueberries and toss in […]
Read moreThis week’s recipe is plucked from “Cooking from the Farmers’ Market,” (Weldon Owen Publishing 2011) which is available through Eight Cousins Bookstore. By Tasha De Serio and Jodi Liano, the book isn’t just a nicely photographed recipe collection. Each fruit and vegetable gets its own shopping, storing and prepping tips, basic instruction many cookbooks omit, but handy if you’re tackling, […]
Read moreToo hot to cook recently, so this week’s recipe involves marination, and minimal heat. Goat’s cheese is often marinated. But we used the appealing, not-too-sharp feta brought by the Farm Institute — a feta even non-feta-eaters can love. The cheese is sold as a neat cake floating in a container of water. Drain the cake and, for this recipe, slice […]
Read moreThis week’s recipe combines butter-poached peas, scallions and garlic scapes, which become a quite different vegetable when cooked–bean-like and sweet. Spring Vegetable Ragout 10 oz sugar snap pea-pods, trimmed (about 4 cups) 8 oz shelling peas (about ½ cup shelled) 8 garlic scapes, tender parts only, top-knot discarded 8 scallions, trimmed back to six inches 1 cup pea-cooking water, plus […]
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