Author: Terry B

Celebrating an anniversary—and the Midwest

Lakeside Park Bandstand
Lakeside Park Bandstand, Fond du Lac, Wisconsin

WE CELEBRATED A MILESTONE WEDDING ANNIVERSARY this past weekend with a visit to Fond du Lac, Wisconsin. We drove around in the beautiful Midwestern countryside, embracing our Midwesterner histories—our separate upbringings and our long-shared togetherness, more than half of our lives now. We visited numerous antique shops—watch for some finds in future editions of Liz’s Crockery Corner. Our folding kayaks got their maiden voyage on inland canals in the city’s beautiful Lakeside Park; the park’s bandstand is shown above, photographed on an evening drive. And we ate in some of Wisconsin’s ubiquitous supper clubs, glorious throwbacks to ’50s dining. Lots of woodwork, loyal locals crowding the bars, and hefty plates of comfort food. Pan-fried walleye, giant slabs of prime rib (“until we run out”), fried chicken, au gratin potatoes…

What we did not do is cook anything. We’ll be back next week with a recipe.

Lemony bright and easy: Pasta al Limone

Pasta, lemon juice and lots of parsley and garlic create a lively, weeknight quick, vegetarian dinner. Recipe below.

Lemon Parsley Pasta
Pasta al Limone

PARSLEY WAS AN AFTERTHOUGHT IN OUR GARDEN THIS YEAR. Although we love the freshness it can add to a dish, we use parsley just infrequently enough that we’ve never bothered to grow it. Then we realized that if we had some in the yard and could harvest just what we needed, we wouldn’t be throwing out wilted, partially used store-bought bunches. Continue reading “Lemony bright and easy: Pasta al Limone” →

One springy, summery cocktail, coming up: Elderflower Fizz

Vodka, St~Germain, champagne, lime juice, simple syrup and a sprig of fresh thyme create a bright, herby, seasonal drink. Recipe below.

Elderflower Fizz
Elderflower Fizz

WE DON’T ALWAYS DRINK ON THE JOB at my office, but when we do, we do it right. As we continue to work from home, the ad agency where I work is making sure to keep us connected, keep the lively agency culture strong. Most recently, they did it with a cocktail class. Continue reading “One springy, summery cocktail, coming up: Elderflower Fizz” →

A reunion with a daughter and Detroit

No recipe this week. Just food for thought on cautious, happy traveling.

Detroit Institute of Arts

NORMALLY WHEN WE VISIT DETROIT, our plans are filled with more events and places than we can possibly get to, more restaurant meals than we can possibly eat. This past Memorial Day weekend, our plan, singular, was simply to be with our daughter Claire, whom we hadn’t seen in person since December 2019. Continue reading “A reunion with a daughter and Detroit” →

Two courses in one: Delicate Pea and Lettuce Soup

Lettuce, peas, leeks, garlic, tarragon, butter and cream make a fresh soup that can be served warm or cold, and tastes like spring. Recipe below.

Delicate Pea and Lettuce Soup

SOUP OR SALAD? IT’S A QUESTION most of us have answered countless times in restaurants. This soup, made with six cups of chopped lettuce, lets you answer “both.” Next question: who would make lettuce a main ingredient in a soup? French cooks, of course. And it is brilliant. Continue reading “Two courses in one: Delicate Pea and Lettuce Soup” →

Simple comforts and everyday cooking: Chicken with Black Beans and Rice

Chicken thighs, black beans, rice, tomatoes with green chilies, and cilantro make a hearty, slightly spicy dish that’s even better the second day. Recipe below.

Chicken with Black Beans and Rice
Chicken with Black Beans and Rice

WE’RE ALL LOOKING FOR EXTRA LITTLE BITS OF COMFORT these days and taking them wherever we find them. Not big or extravagant things—more often than not, just things that feel comfortably normal. This week, we talk about a few comforts we’re finding, including in the kitchen. Continue reading “Simple comforts and everyday cooking: Chicken with Black Beans and Rice” →

10 French and French-inspired recipes from an unrepentant Francophile

From soup to roast, stew, crêpes and more, we explore classic French cooking and regional favorites.

Watercress Vichyssoise

THE NUMBER OF FRENCH-INSPIRED RECIPES I’ve shared here impresses (surprises? frightens?) even me. And they are all of a particular sort—not the haute cuisine of gourmet restaurants and luxury hotels, but the everyday dishes cooked at home that illustrate, for me, the French understanding—and love—of food. Simply cooked, usually with a handful of perfectly chosen ingredients perfectly prepared. Here are some of my favorites. Continue reading “10 French and French-inspired recipes from an unrepentant Francophile” →

Don’t like eggplant? Love it? Eggplant Adobo is for you

Five basic ingredients—soy sauce, vinegar, garlic, bay leaves and peppercorns—turn Asian eggplants into a tangy, vegan Philippine adobo dish. Recipe below.

Eggplant Adobo
Eggplant Adobo

WE LOVE EGGPLANT. We also understand that some people don’t. There’s that slightly bitter taste that just puts them off. That’s one reason we really love Asian varieties of eggplant—they’re slightly sweet, without any bitterness. Of course another big reason we love Asian eggplants is that we most often encounter them on menus in Chinese restaurants—seek them out, in fact. Recently, a Filipino eggplant dish, Eggplant Adobo, caught our eye. Having just made Chicken Adobo, the unofficial national dish of the Philippines, we were intrigued, to say the least. Continue reading “Don’t like eggplant? Love it? Eggplant Adobo is for you” →

Humble comfort from the city on the sea: Shanghai Scallion Oil Noodles

This simple vegetarian dish made with scallions, oil, two soy sauces, sugar and noodles is pure comfort food in Shanghai homes. Recipe below.

Shanghai Scallion Oil Noodles
Shanghai Scallion Oil Noodles

CHINESE FOOD IS ALWAYS SURPRISING US, always teaching us something new. There are so many regional cuisines, so many cooking techniques, so many secrets. Recently, ordering takeout from a new-to-us restaurant featuring Shanghai dishes, we came across scallion oil noodles— cōng yóu bàn miàn. Continue reading “Humble comfort from the city on the sea: Shanghai Scallion Oil Noodles” →