An easy, impressive Sunday roast: Roast Duck with Apples, Pears and Potatoes

A whole roasted duck is accompanied by apples, pears and potato wedges roasted in duck fat. Recipe below.

THE COLD WEATHER IS GETTING ITS CLAWS INTO US. We are going out in down jackets, scarves and boots. In a fit of self-pity I even have taken out my coziest wool hat—the little wool cloche from Wildhagen that I usually reserve for the most desperate sub-zero days. The weather is having hostile spasms. The other day, going from the American Rhythm Center to Terry’s office on foot, I got caught in a sleet storm—mean tiny ice pellets flinging themselves into my face at 50 mph. Reader, it hurt. Continue reading “An easy, impressive Sunday roast: Roast Duck with Apples, Pears and Potatoes” →

A simple corn stock adds a touch of sweetness to Fish and Corn Chowder

This hearty chowder, chock full of potatoes, corn, fish and bacon, gets a sweet note when corn stock stands in for fish stock. Recipes below.

In another life, I spent a lot of time in Nova Scotia, and various chowders were a happily regular part of my days. They would be based on whatever fish came in on the boats in the morning (often cod, hake or haddock) or whatever clams I dug, or even at particularly lavish moments, one or two lobsters. A fish stock made from the trimmings was usually the base. Everything would be completed with beautiful fresh local milk and butter. Continue reading “A simple corn stock adds a touch of sweetness to Fish and Corn Chowder” →

Weeknight quick and versatile: Cauliflower with Pears, Pistachios and Eggs

Cauliflower is sautéed with pistachios, ham, sage and pears, then topped with a fried egg for dinner. Add or subtract various ingredients and you’ve got a side, a vegan meal or a pasta dish. Recipe below.

I’ve been kind of out of it for a bit now. Up until two hours ago, I hadn’t eaten anything for two days, and the only thing I’d had to drink was water and ginger ale. All in all I have been one pathetic feeble mess. Then an hour ago, our daughter Laurel came home and asked how I was feeling. “Actually,” I said, “I’m feeling hungry.” “Great!” she said. “I recommend a pear.” Continue reading “Weeknight quick and versatile: Cauliflower with Pears, Pistachios and Eggs” →

Cuisipro puts a twist on an essential kitchen tool with the Twist Whisk

Our limited kitchen counter real estate means we try to edit our kitchen tools pretty ferociously. But one tool that has earned a place is the Cuisipro Twist Whisk.

The Twist Whisk was originally created to beat eggs and cream. If you love the hands-on part of whipping cream or egg whites, this, plus a copper bowl, will make the task lighter. Continue reading “Cuisipro puts a twist on an essential kitchen tool with the Twist Whisk” →

No grill needed: Oven-baked Country-style Ribs with Vanilla-Bourbon Brine and Carolina Rub

Brined with bourbon, vanilla and hoisin sauce, then coated with a spicy Carolina rub and oven-baked, these country-style ribs are tender, juicy and bursting with complex flavors. Recipe below.

My first encounter with ribs was oven-baked. Our family did not do barbecuing. That—the standing around a grill on a summer day, while Dad sipped a cold one and worked the flames—was a thing that did not happen. Continue reading “No grill needed: Oven-baked Country-style Ribs with Vanilla-Bourbon Brine and Carolina Rub” →

There’s a pizzeria in your yard: Grilled Pizza with Red Sauce, Sausage and Arugula

A new cookbook shows how easy it is to turn your grill into a pizza oven. Grilling gives this Pizza with Red Sauce, Sausage and Arugula a crunchy crust and a nice, slightly smoky flavor. Recipe below.

With our friends Melody and Jeremy, we are about to embark on a study of home pizza making, which has been hampered only by my dislike of turning the oven on when the weather is hot. So it was fortuitous that the other day in the mail we received a review copy of a new cookbook, Patio Pizzeria: Artisan Pizza & Flatbreads on the Grill. Continue reading “There’s a pizzeria in your yard: Grilled Pizza with Red Sauce, Sausage and Arugula” →

Earthy and simple: Saffron Pasta with Roasted Mushrooms, Caramelized Onions and Bell Pepper

Mushrooms roasted a day ahead team up with caramelized onions, a green bell pepper roasted directly over a stove burner and saffron pasta for a delicious weeknight quick meal. Recipe below.

The calendar says it’s summer. But until just the other day, the thermometer said it was October. The winter that wouldn’t end has come to a grudging close—the ice on the Great Lakes finally vanished, just a few days ago.

What this has meant for us in the Midwest is enduring autumnal weather—cool nights and, in the daytime, half-hearted jabs toward hot. To be honest, I love it. I hate when the temperature soars! But this perpetual sweater weather definitely has its down side. My tomato plants (which have not been in the ground very long) are looking, frankly, puzzled. The basil is not much bigger than when I put it in the ground. And of course the ongoing cool is not great for the farmers and the crops. Continue reading “Earthy and simple: Saffron Pasta with Roasted Mushrooms, Caramelized Onions and Bell Pepper” →

The spread of the new: when big restaurant chains get it right, everyone wins

These days, I skip breakfast. This is shocking to my sister, who says, “How can you do that? It’s one of the three most important meals!” But I just, oh, I just can’t.

As it happened, the other day, we had to drive up to the North Shore to take care of some errands and see some folks. So by the time we got to the Old Orchard mall, it was late morning and I was good and hungry. Continue reading “The spread of the new: when big restaurant chains get it right, everyone wins” →

A simple, satisfying vegetarian lunch: Savory Yogurt with Brown Rice and Pistachios

For a quick, healthy, delicious lunch, top warm brown rice with Greek-style yogurt, pistachios, fresh rosemary and a drizzle of olive oil. Recipe below.

Yogurt is having more than a moment. It’s experiencing a seismic shift. North America is eagerly discovering Greek-style strained yogurt, with its higher protein content, thick luxurious mouth feel and tangy flavor.

The picture below shows just a portion of the yogurt case in the Wegman’s supermarket in East Syracuse, New York—maybe 20 percent of the yogurt on display. The shot doesn’t even include the vast part of Wegman’s yogurt case that features the star of the show and the hero of the new American yogurt story, Chobani. Continue reading “A simple, satisfying vegetarian lunch: Savory Yogurt with Brown Rice and Pistachios” →

For affordable, delicious red wines, turn to Spain’s monastrells

Three modest reds from Spain that are delightful and easy to drink.

For a long time now, my preferred nightcap has been a glass of red wine. I am always migrating among different varietals, and for a while now I’ve been drinking a lot of monastrells from Spain.

Monastrell, called Mourvèdre in France and Mataro in Australia, is one of the world’s ancient varietals—Wikipedia says it most likely was brought to Spain around 500 BC by the Phoenicians. The same grape grows in France, in the US and in Australia, sometimes being bottled on its own and sometimes making its way into blends. In Spain, the hot, dry climate suits it admirably, and it is widely planted in eastern regions like Yecla, Alicante and Jumilla. Continue reading “For affordable, delicious red wines, turn to Spain’s monastrells” →