Clafoutis is a traditional French dessert, basically baked custard with fresh fruit. This version features summery nectarines. Recipe below.
IL éTAIT UNE FOIS, I would make clafoutis for dessert all the time. It was my effortless fallback, quick, simple, fresh and, of course, delicious. Continue reading “Summer fruit meets a classic French dessert: Nectarine Clafoutis”
Raspberries, orange juice and lime juice bring the fruit, mezcal, the smoke and jalapeño, the heat to this summer cocktail. Recipe below.
ANYONE WHO’S BEEN FOLLOWING US A WHILE KNOWS WE LOVE MEZCAL. We love the smoke, we love the variations—every mezcal is essentially an artisanal product, so every label is its own adventure. We love just sipping it slowly on its own, but that is more of a winter thing. Continue reading “Summery, spicy and fruit forward: Smoky Raspberry Margarita”
Roasted eggplant, fresh dill and Greek yogurt make a delicious summery dish that can be served warm or chilled. Recipe below.
THE SUDDEN ARRIVAL OF MASSIVE RAINS turned around the scary drought we’d been experiencing here in Illinois, and it had a more intimate effect: our Japanese eggplant, which had been struggling and miserable, suddenly and eagerly began producing. Continue reading “A simple, seasonal, sensational side: Eggplant with Dill and Yogurt”
Rye flour adds a nice nuttiness to these luscious chocolate cookies. The small batch recipe helps avoid overindulging. Recipe below.
I AM GIVEN TO RANTING ABOUT HOW I DISLIKE BAKING COOKIES. So much fussing, so much stickiness, so many sheets and sheets of blobs of dough and so much anxious peering into hot, hot ovens—by the time everything is done and cooling on masses of racks, I am beyond done. I don’t even want to eat them. Continue reading “Deliciousness served in small batches: Double Chocolate Rye Cookies”
Sourdough toast topped with labneh, olives, a mix of pickled vegetables and a drizzle of olive oil makes a tangy, delicious, satisfying vegetarian sandwich. Recipe below.
PEOPLE HAVE BEEN STREAMING FROM MUSLIM AND ARAB COUNTRIES to the Detroit area since the1880s—from Syria and Lebanon and Iraq and Egypt and Yemen and India and Bangladesh and Pakistan and many more places, creating the oldest, largest and most diverse Muslim American and Arab American community in the United States. That’s well known. Far less known is one marvelous annual occurrence that our Detroit daughter always speaks of with enormous enthusiasm. I am not talking, yet, about the Hamtramck Yacht Races, but about something far more delicious. I can sum it up in three wonderful words: RAMADAN. FOOD. TRUCKS. Continue reading “A tangy, creamy, vegetarian Middle Eastern treat: Labneh Sandwiches”
Homemade apple butter makes pumpkin pie creamier and subtly sweeter. Recipe below.
WHEN TERRY MADE CHRIS SCOTT’S LOVELY JOHNNYCAKES AND APPLE BUTTER a couple weeks back, the apple butter recipe was small compared to most, but it was still a lot of apple butter for a two-person household. We heroically slathered it on waffles and toast and pork sandwiches, but there was still some left. That was when I stumbled across this recipe for apple butter pumpkin pie. Continue reading “Two traditional favorites create one delicious dessert: Apple Butter Pumpkin Pie”
This lemony bright, nicely substantial cake is infused with rosemary syrup for a subtle herbal sweetness. Recipe below.
A FEW MONTHS BACK, OUR EXCELLENT FRIEND LIZ, the person who encouraged us to create the feature we call Liz’s Crockery Corner, moved away. She and her family now live on one of our favorite places on earth, Whidbey Island in Washington state. Sweet, huh? But we really miss her. The other day, thinking of Liz and her family’s new world, I was poking around in The Hedgebrook Cookbook: Celebrating Radical Hospitality, the lovely book of recipes from the Hedgebrook writing retreat on Whidbey, and came across a recipe for Lemon Polenta Cake with rosemary syrup. Continue reading “Friends and subtle sweetness: Lemon Cornmeal Blueberry Cake”
Thoroughly pureeing this simple soup of mushrooms, potatoes and caraway seed makes it velvety smooth and elegant. Recipe below.
A NUMBER OF YEARS BACK, WE WERE ON A ROAD TRIP THROUGH ILLINOIS AND IOWA, noodling around as is our way, and happened upon the Lincoln Cafe, in Mount Vernon, Iowa. Before launching into rhapsodies about its many wonders. I want to start by saying that the Lincoln Cafe has been closed for nearly ten years now. In its heyday, it was that rare place that achieved things which, in America, often clash—providing high-quality, honest, delicious fare and doing it at a modest price. It was neighborhood joint done right, and its location, right on the Lincoln Highway in the heart of tiny Mount Vernon, made it even more lovely. Continue reading “A simple soup elevated: Mushroom Potato Caraway Soup”
Baking a banana bread in a bundt pan cuts down on the baking time and makes it more show-offy. Recipe below.
ONE EVENING OVER THE HOLIDAYS, on a night when we were rich in guests and enjoying ourselves immensely, I was looking for a way to add something extra to our evening and ended up knocking together a Vaquero cocktail for us all—it was a nice, bright, peppery change and big fun to think about, and make, and drink. Continue reading “Banana bread made faster, fancier: Pineapple Banana Bundt Cake with Vanilla Glaze”
Get into the pleasantly bitter taste of super-healthy dandelion greens with weeknight-quick Pasta with Dandelion Greens. Recipe below.
WHEN WE CAME BACK FROM OUR CINCINNATI ROAD TRIP, the cupboard was bare. Even the simple basics for knocking together a quick yay! we’re home! meal were depleted. We ran to the neighborhood market to quickly stock up, dashing around grabbing things because we were so, so hungry. To my amazement, in the produce department, there was a big handsome bunch of dandelion greens. I grabbed that too and said to Terry, I’ve got a bright idea. And here we are. Continue reading “Embracing strong flavors: Pasta with Dandelion Greens”