Marian Burros’s famous plum torte became the most requested recipe in The New York Times. One look at the superb late-summer plums at Halsey Farm stand told us it was time to make it again. There are certain fruits that make you stop at a…
Ali Slagle’s main-dish Greek salad gave me the perfect reason to open a tin of sardines brought home from a very special wedding in Sintra. She had me at Greek salad. But when I opened a recent New York Times Cooking email and discovered that…
Make Pastéis de Nata, Portugal’s famous custard tarts, with crisp puff pastry and a creamy, caramelized filling inspired by Lisbon. By the time you read this, we will have completed our voyage aboard Viking Vesta and arrived in Portugal for Zoe and Justin’s wedding in…
Greek Lobster Spaghetti combines succulent lobster, tomatoes, fennel, thyme and brandy in an impressive dinner that takes only 30 minutes. By the time you read this, we will be aboard Viking Vesta, sailing from Athens through the Greek islands and along the Adriatic coast to…
Some foods require a beautifully set table. This classic tomato sandwich recipe requires a kitchen sink. Lee Bailey understood this better than anyone. “Roll up your sleeves, and commence to eat over the kitchen sink while the juice runs down your elbows.” Lee was a…
Three ingredients at their summer best, brought together with basil and a very simple balsamic dressing create this wonderful Tomato, Beet and Burrata Salad. The tomatoes that set all of this in motion came from our friends Amy and Richard and their daughter Camille, who…
Dorie Greenspan’s cheesecake is topped with glossy lemon curd and the first local blueberries of the season. This lemon curd cheesecake with fresh blueberries is Andrew’s spectacular way of welcoming the first local fruit of summer. Inspired by Dorie Greenspan, it combines a citrus-scented cheesecake,…
From Buffalo’s original hot wings to lemon-pepper, Korean and garlic-Parmesan versions, Chewing The Fat has a wing for practically everyone. I love chicken wings. Crispy, sticky, spicy, sweet or showered with Parmesan, they are one of those rare foods equally at home at a summer…
Sweet corn, red onion, bell pepper and basil turn one of summer’s simplest vegetables into the side dish I make year after year. There are people who wait all year for the first ears of summer corn so they can boil them, butter them and…
Broiled salmon, quick-pickled cucumbers, avocado and spicy mayonnaise make Spicy Salmon Rice Bowls an easy, deeply satisfying dinner. A recent reorganization of the spice rack produced the usual collection of casualties: seasonings whose identities had faded along with their labels, jars purchased for recipes neither…
Strawberries and rhubarb arrive together for a reason. One is sweet, the other sharply tart, and together they make one of summer’s most irresistible combinations. Andrew put them to excellent use in this beautiful Strawberry-Rhubarb Slab Pie from The Floured Table. A Marriage Made in…
A cold summer soup for the days when turning on the stove is out of the question. Seedless Watermelon makes this Gazpacho even easier to make. There are summer days when the very idea of cooking feels like too much effort. If this…
Glorious party leftovers, Andrew’s excellent idea, and a Chewing The Fat original that turned into one of the richest, jammiest tomato sauces we have ever made. Sometimes dinner begins with abundance. In this case, it began with a beautiful bowl of grape tomatoes, the glorious…
THE CRISPY LEMON PEPPER CHICKEN WINGS I’LL MAKE ALL SUMMER LONG There are Chicken Wings, and then there are chicken wings you find yourself thinking about long after the platter has been demolished. Eric Kim’s Lemon Pepper Chicken Wings fall squarely in the second sategory.…
Product News You Can Use
In the Hamptons, rosé is not so much a drink as a seasonal operating system.
It appears at lunch, at the pool, on the porch, at dinner, and at those happy late-afternoon moments when everyone insists they are “just having one glass,” which is one of summer’s prettier fictions.
So when a bottle arrives that looks this good and drinks with this much ease, it deserves attention. Ô de Rosé from Maison Lorgeril is an AOP Languedoc rosé made from Grenache, Syrah, and Viognier. It has the pale, polished look we’ve come to associate with summer’s most desirable pink wines, but there is more going on here than a pretty bottle on a pretty table.
The wine is bright, fresh, and beautifully suited to warm-weather drinking, with notes of red currant, citrus, and grapefruit, finishing crisp and clean rather than sweet or showy. That makes it exactly the sort of bottle you want with grilled shrimp, lobster salad, roast chicken, Niçoise-ish lunches, or nothing more complicated than potato chips and very good company.
Rosé has moved far beyond its old role as a seasonal fling. The better bottles now feel like part of a way of living: lighter, fresher, more relaxed, and still refined. Ô de Rosé fits that mood perfectly.
FERNET, FIRE, AND A PERFECT CHICKEN IN BUENOS AIRES
Lyon, one beautiful city Three years ago, my friend Kimberly moved to Europe from Montclair, New Jersey. Her husband had been assigned by his American company to run their European division which has its headquarters in the third largest city in France: Lyon. Kimberly, Peter…
Ina Garten, the Barefoot Contessa, married her husband Jeffrey when she was 20 years old. Jeffrey Garten was all of 22. A few years ago, Ina published a cookbook called “Cooking for Jeffrey (A barefoot contessa cookbook, Clarkson Potter 2016). It was her tenth and…
Make Pastéis de Nata, Portugal’s famous custard tarts, with crisp puff pastry and a creamy, caramelized filling inspired by Lisbon. By the time you read this, we will have completed our voyage aboard Viking Vesta and arrived in Portugal for Zoe and Justin’s wedding in…
Dorie Greenspan’s cheesecake is topped with glossy lemon curd and the first local blueberries of the season. This lemon curd cheesecake with fresh blueberries is Andrew’s spectacular way of welcoming the first local fruit of summer. Inspired by Dorie Greenspan, it combines a citrus-scented cheesecake,…
Glorious party leftovers, Andrew’s excellent idea, and a Chewing The Fat original that turned into one of the richest, jammiest tomato sauces we have ever made. Sometimes dinner begins with abundance. In this case, it began with a beautiful bowl of grape tomatoes, the glorious…
THE PURE JOY OF ASPARAGUS There is always a moment—out here in Bridgehampton, usually just as the farm stands begin to wake up—when asparagus appears and you know the season has turned. Not the calendar. The plate. I’ve got photographs of asparagus grown less than…
THIS IS ONE OF THE EASIEST, MOST LUXURIOUS FISH DISHES YOU CAN MAKE IN 30 MINUTES Chilean sea bass isn’t Chilean. It isn’t bass. And for years, no one wanted to eat it. Then came one of the most successful rebrands in culinary history—and suddenly…
