Peaches, blueberries and thyme create a summery, not-too-sweet filling for this rustic, less-daunting-than-pie galette. Recipe below.
THE GUY WHO ALMOST NEVER BAKES—and certainly never bakes pies—just baked an almost pie. A rustic fruit galette. I blame my colleagues. Continue reading “Easier than pie: Peach Blueberry Galette”
Butter, shallots, brandy, pink peppercorns and cream make a rich, lively, slightly peppery sauce that elevates a simple pan-seared steak. Recipe below.
[su_dropcap style=”flat”]H[/su_dropcap]ow often do you buy an esoteric ingredient for a new recipe, only to let it languish on a shelf later? We’ve done that far too many times. So when I tracked down pink peppercorns for last week’s cocktail, I was determined to find new uses for them. Turns out one way people use these not-actually-peppercorns from Brazil, despite them being deemed perfect for fish and light sauces, is on meat. Steaks, to be specific. I was good with that. Continue reading “Esoteric ingredient, round two: Steak with Pink Peppercorn Sauce”
Lemongrass, grapefruit and a pair of esoteric ingredients—yuzu tonic water and pink peppercorns—elevate a faithful summer go-to, gin & tonics. Recipe below.
[su_dropcap style=”flat”]W[/su_dropcap]hen we’re making cocktails at home, we generally keep things pretty simple. We make classics like Campari and sodas, gin and tonics, and old fashioneds, or play around in an offhanded way with bitters, simple syrup and splashes of lime or lemon juice. But sometimes, we get inspired by fancy bartender cocktails. And sometimes, that inspiration comes secondhand and long distance. Continue reading “A last splash of summer, via LA and a friend: Gin and Yuzu Tonic Melissa”
[su_dropcap style=”flat”]A[/su_dropcap] recent visit to the Polish market in our old neighborhood hooked us up with a satisfyingly crusty loaf of bread and put us in full sandwich mode. Here are seven inspired ways to turn two slices of bread—or a baguette—into a meal. Continue reading “Summertime and the sandwich is an easy choice: seven inventive recipes”
The “spicy” refers as much to the paprika’s flavoring as it does the pepper’s modest heat, and what sounds like too much garlic is just right. Recipe below.
[su_dropcap style=”flat”]W[/su_dropcap]e love reading about cooking almost as much as we do actually cooking. We have at least six cookbooks out of the library right now. We have another from a publisher, waiting to be reviewed. And though right now, we’re only subscribed to two food magazines—Bon Appétit and Saveur—I think I’m about to add another. Continue reading “Portugal, by way of Mozambique and Boston: Spicy Portuguese Shrimp with Garlic”
WE WENT TO DETROIT LAST WEEKED, a quick overnight trip to hang out with our older daughter Claire, grab a couple of meals out and maybe do a little shopping. As happens every time we go to Detroit these days, we did/saw/thought/felt so much more. Continue reading “Detroit weekend, too condensed”
THE FIRST SATURDAY OF AUGUST IS NATIONAL MUSTARD DAY. To celebrate this bright, versatile (and admittedly polarizing) condiment, we share six recipes that showcase its many personalities, from delicate to puckery bright. Continue reading “Six surprising recipes for celebrating National Mustard Day”
No recipe this week—just a few thoughts about a road trip we’re on, driving the coast of the Gaspé Peninsula in Quebec.
[su_dropcap style=”flat”]W[/su_dropcap]e are at Land’s End, in the town of Gaspé at the easternmost tip of the Gaspé Peninsula in Quebec. We are on another of our patented road trips, but this one is unlike the others. We are not visiting any museums. We are spending little time in urban areas. Continue reading “Notes from the back roads of Quebec”
Gin and store-bought lemon elderflower soda—and maybe optional lemon—make a quick, refreshing summer cocktail. Recipe below.
[su_dropcap style=”flat”]W[/su_dropcap]e’re big fans of fancy cocktails. We like the arcane ingredients, the layered flavors, the rituals of making them. We like sitting at bars and watching bartenders construct artisanal cocktails (everything is artisanal these days, so why not cocktails?). We like making them at home. But sometimes, all you need is something cold, refreshing, boozy and easy to make. This cocktail is exactly that. Continue reading “Cocktail in a can: just add gin to Trader Joe’s Lemon Elderflower Soda”
[su_dropcap style=”flat”]O[/su_dropcap]n this most American holiday, it is yet again necessary to remind us all that one thing that makes America what it is—that makes it, in fact, great—is immigrants. The men who drafted and signed the Declaration of Independence (and they were all men—don’t get me started on that) were either immigrants or children or grandchildren of immigrants. If you are not a descendant of Native Americans, you are the product of immigrants.
Today, Marion and I are going to a barbecue hosted by friends of ours, both first generation Americans, children of immigrants. We will be bringing this kimchi potato salad as our contribution to the meal. Not as a political statement, but because it is amazingly delicious. This is what happens when you welcome everyone to the table. You get to share wonderful riches. Happy fourth of July, everyone.