If we can cook it, you can cook it And we'll travel the world to bring it back home to you.

Category: Side Dishes

Heirloom Tomatoes with Creamy Corn Buttermilk Basil Dressing

         My friend Edward told me he’d recently had dinner in Manhattan and was served an unforgettable heirloom tomato salad.  Atop a stack of perfectly ripe tomatoes, a corn and cream dressing made the tomatoes even more irresistible.  Since both corn and tomatoes are still…

Farmers’ Market Salad with Buttermilk-Chive Dressing from "flour, too" by Joanne Chang

Farmers’ Market Salad with Buttermilk-Chive Dressing from "flour, too" by Joanne Chang

Our Farmers’ Markets are brimming with more and more produce every week.  The carrots and beans, tomatoes and radishes are in and the Red Bliss potatoes are still baby-sized and beautiful.  So you can imagine my delight at opening Joanne Chang’s latest cookbook, “flour,too” (Chronicle…

A melange of Asparagus and any Green Spring Vegetable you’d like

Asparagus season is here and we can’t get enough of the stuff. I’ve already served it in last year’s spicy stir-fry with chiles. https://www.chewingthefat.us.com/2011/05/spicy-pork-with-asparagus-and-chile.htmld. And then as a dinner salad that makes a meatless meal  https://www.chewingthefat.us.com/2011/05/spicy-pork-with-asparagus-and-chile.htmland then of course, there’s roasted asparagus which can be…

St. Barth’s Easiest Recipe Ever….Salade des Haricots Verts avec Echalotes

       I posted this recipe last week and the response was terrific, particularly on www.sbhonline.com which is website completely given over to our favorite island.  When I did so, one of the most prolific contributors to the blog, AndyNap added something terrific to…

The surprising story of Fried Green Tomatoes and Martha Stewart’s recipe for Not Fried Green Tomatoes

            I love a little side of history when I am serving up a dish with roots as deep as Fried Green Tomatoes.  With the exception of grits and hominy, what’s more southern than this all-over crunchy firm tomato that’s been battered into a deep-fried…

Tian of Summer Vegetables served two ways

One night it’s a glorious side dish… The next day it’s a delicious lunch!             With our local farm stands brimming with the most beautiful vegetables, it’s a fun challenge to find ways to eat them every chance we get.  Last week I turned to…

Neal Hartman’s Baked Butter Beans

Neal Hartman. Summer 2010          Neal Hartman was an exceptional man.  He was truly and dearly loved and when he was taken from us a year and a half ago, his loss was felt all over his community of Sag Harbor.  Neal was a pillar…

New Year’s Day Black Eyed Peas, a delicious way to bring good luck and prosperity for 2012

When I was first learning my way around the kitchen, The New York Times Cookbook (Harper and Row, 1st published 1961) was my constant companion. Its editor was an immensely talented writer and cook named Craig Claiborne. So you can imagine my excitement when, quite…

Joe Beef’s Big Beautiful Roasted Mushrooms

  I’ve already waxed poetic over Joe Beef, that phenomenal Montreal restaurant where we craved everything we ate.  Almost everything we tried was truly over the top.  And Andrew and I were not the least bit surprised to see that “The World According to Joe…

Thanksgiving 101: Gratin of Sweet Potatoes and Leeks

Thanksgiving 101: Gratin of Sweet Potatoes and Leeks

          My friend Betty once told me a riotous story of being invited to a Thanksgiving dinner and being asked to “bring something”.  When she arrived on the big day, there were 12, count ’em, sweet potato casseroles.  Lesson learned: If…

Sauteed Shrimp with Coconut Oil, Ginger and Coriander with Confetti Corn adapted from Ina Garten

         Last weekend, we had close friends staying with us and this dinner really hit the spot.  It took no time at all to put together. In fact the whole thing took about 30 minutes.  The delicious and mildly coconut-flavored shrimp cooked took about 10…

Sweet and Sour Glazed Pork Chops with Carrot Orzo

        Today, I wanted to share a very easily prepared Pork Chop main course that pairs beautifully with a side that’s appeared here before. Rather than just give you the link, I’ll include the whole recipe on this page to make it easier for you. …

Gratin of Sweet Potatoes and Leeks and other Thanksgiving delights

It’s Thanksgiving and if ever there was a time to cook, this is it.  I love this holiday. Like many people who weren’t born in this country, I see this day as a true celebration of America.  And in its inclusion of everyone– regardless of…

Wild Mushroom and Leek Tart

David Falkowski’s  Oyster Mushrooms are beyond compare Leeks from the Foster Family Farm         One of the joys of being part of the Farmer’s Markets this fall has been getting first dibs on some incredible produce.  The market opens at 9 but everyone is generally…