If we can cook it, you can cook it And we'll travel the world to bring it back home to you.
Two doyennes of home cooking’s recipes are combined in one spectacular dessert. Ina Garten gives great credit to her Easthampton neighbor, Martha Stewart for launching Ina’s publishing career. They met when Ina was still running her food store, The Barefoot Contessa. It was Martha who…
Main Visual: Photo Courtesy Bon Appetit. Strawberry season has arrived and this year’s Hampton’s crop reminds us all why we wait for these heart-shaped, bright red, sweet and juicy berries all year. The question is what to do with them and the answer is right…
Our Godchild hit a major milestone this month. Olivia graduated cum laude from Poly Prep Country Day School in Dyker Heights, Brooklyn. For four years she has left her home on the Upper West Side of Manhattan and travelled to school, a considerable journey. There…
This dessert is a showboat. It looks like it came straight from Paris’ best patisserie. And indeed its inspiration did. It was Dorie Greenspan’s introduction to French pastry, an all-strawberry version and the first pastry she tasted when she first set foot in France. It…
In the annals of Chewing the Fat, never has one cake come close to having a name as long as this one. However, I could write a new adage: ‘the longer the name, the better the cake’. Because I’d be hard-pressed to find a salute…
Julie Richardson wrote a cookbook devoted to old-fashioned cakes, the ones you may remember your grandmother cooking or at the very least, bringing home from the local bakery. “Vintage Cakes” (Ten Speed Press 2012) is filled with gems that are not only nostalgic but are…
One of the great joys of summer is that Andrew is back at the beach and back into baking. It’s not that we don’t have temporary bursts of wonderful cakes, pies and cookies at other times of the year, but in Summer he settles…
Today, we pair two recipes. One is from that doyenne of desserts, Martha Stewart in her “Martha Stewart Pies and Tarts” (Clarkson Potter 2011) and the other is from David Lebovitz in his “The Perfect Scoop” (10 Speed Press 2007). The Paris-based Lebovitz knows his way…
Marcus Porcius Cato 234-149 BC If New York has a cake, it is most certainly our richly indulgent and sumptuously creamy cheesecake. There is a lot of culinary history to support this claim. And then there’s Junior’s, a Brooklyn Temple to Cheesecake which made history…
Uncle Andrew…there from the very beginning. Last weekend, we celebrated Father’s Day with all the necessary cards, salutations on Facebook, telephone calls filled with praise for Dear Old Dad. I know how much it meant to me and how much I admire the Dad in…
It’s strawberry season in the Hamptons and they’re truly flawless this year. Nothing could be more welcome after our rainy, cold spring than these beautiful, bountiful berries. And nothing says June like their arrival. But time isn’t on our side. The season is fleeting…
It’s full-on strawberry season on Long Island and Andrew’s taken another opportunity to wow us with this exquisite galette from Martha Stewart. The flavor and texture of this wonderfully flaky pastry covered in just-picked berries is irresistible. But the ambrosial whipped cream topping–scented…
It’s been a long, rainy spring here. But true to form, we’ve gone directly from complaining about the cold to exclaiming about the heat. It hit the 90s this week which is way too hot, way too early. Our garden, however, has never looked…
SIMPLY ORGANIC. THERE’S AN AWFUL LOT TO LIKE ABOUT SIMPLY ORGANIC.
The 20-year-old purveyor of 100% Certified Organic spices and herbs has 113 items on its menu. Recently we were asked to try a whole new collection of Simply Organic’s Umami Blends. These three standouts worked brilliantly with every dish we used them in. They get their umami credentials from a mixture of shiitake and porcini mushrooms. That’s the basis for the Original Umami blend. Then Simply Organics adds bold herbal and garlic notes in its Roasted Garlic and Herb version. Sweet and Smoky adds smoky flavor from maples and smoked paprika.
Also included in our samples, were 5 Simply Organics Seasoning Mixes. Extremely well-priced at $1.49 to $1.69, there are 16 in total. They make seasoning everything from Shrimp to Sloppy Joe’s a snap
They’re rich and robust and leave nothing to chance. No more digging into the spice drawer and discovering a key element missing. It’s all there for you in whichever flavor you choose. You can even make Alfredo Sauce and Pesto. We loved all three we’ve tried so far. We used the Fajita mix on Chicken…
Our steak dinner got a lift from Simply Organic’s Savory Steak Marinade…
and Ground Round ruled the day in our Sloppy Joes. We shouldn’t have been surprised because Simply Organic is the real deal. But there’s more to love about this great company.
Every one of Simply Organics herbs and spices are sourced responsibly and delivered ethically The company works closely with its suppliers: Farmers they develop real relationships with and with whom they help grow the most aromatic, flavorful, and wholesome spices year after year. But Simply Organic’s commitment to communities in both the United States and Canada runs even deeper. Through their Simply Organic Giving Fund, they are tackling food insecurity by helping to nourish millions of people. Beyond that, the company has built training centers that teach organic farming methods, dug wells that bring fresh water to villages, supported schools, and meal programs in grower communities. Simply Organics supports Organic research and education, gives scholarships in sustainable agriculture, and helps organic-growing-based urban gardens and community food banks.
You can buy Simply Organic spices at many supermarkets. There’s a store locator found at https://www.simplyorganic.com/storelocator. Better yet, you can order on-line directly from Simply Organics at www.simplyorganic.com
Our Report From Silversea: “An In-Depth Culinary Experience, S.A.L.T.” has just been published by Avid Cruiser.com
