[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”
Romano beans and fresh tomatoes are an Italian classic with many variations. Here, bacon, garlic, shallots and basil lend their flavors to the mix. Recipe below.
[su_dropcap style=”flat”]I[/su_dropcap]t’s all Romano beans all the time right now in our yard. This is the first time I’ve grown them, and they are being a fabulous success—the bushy little plants bursting with new pale-green pods practically every time I look at them. That means coming up with bright ideas on how to prepare them. Continue reading “Keeping up with our garden’s bounty: Braised Romano beans with Cherry Tomatoes”
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”
In season—and farmers markets—right now, Romano beans are simply, slowly cooked with olive oil, salt and chili pepper, then tossed with lemon juice and chopped cashews for a summery side or a lunch on their own. Recipe below.
[su_dropcap style=”flat”]T[/su_dropcap]he first thing I did when we got home from our latest giant road trip was go out to survey the back 40. What with almost two weeks of neglect and dry weather, I had figured that things in the garden could be anything from merely meh to disastrous. They were actually pretty wonderful! Continue reading “Slow, seasonal yard-to-table goodness: Romano Beans with Cashews”
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.
[su_dropcap style=”flat”]P[/su_dropcap]ork chops are one of our go-tos, especially on weeknights. They can cook up pretty quickly and lend themselves to lots of variations. Here are six recipes that show what we mean. Continue reading “Quick, easy, versatile: six pork chop recipes to cook right now”