Is there anything better than a bowl of Tomato Soup? Why yes! When you serve it with a great Grilled Cheese Sandwich. I can never make soup without thinking of my Mother. She was simply incredulous that anyone would go to the trouble when,…
My fondness for tomatoes is a recurring theme this month. As we reluctantly end August, I will make the most of what has been a terrific tomato season here on Long Island. I love every kind of tomato from the largest of heirlooms to the…
ONE OF SPAIN’S MOST FAMOUS TAPAS, PAN CON TOMATE IS EASY TO MAKE After our ten-day trip through Portugal in July, it seemed a shame to be just an hour and a half by air from Barcelona and not go there—especially since Andrew had only…
When Andrew and I were in Portugal last month, we went on a wonderful picnic. It was part of an optional shore excursion offered by Viking on our 10-day Douro River Cruise. We left the ship and traveled high up into the hills to the…
We were serving lunch outdoors this weekend. I was looking for something simple to do. We’d planned a weekend of several different dishes in the “chicken or fish” categories. Cruising through August’s Bon Appetit, I saw a stunning salad. Beautiful cherry tomatoes, thin slices of…
A couple of years ago, I read a very detailed recipe for a tomato Tarte Tatin in Bon Appetit. I worked with the recipe and came up with two versions of the dish. Now that Tomato season is in full swing, I revisited this…
Chicken Cacciatore, that Italian classic Chicken Stew, seems an odd choice for a summer meal. However, not too long ago, I was craving it and having just loaded up on Chicken thighs and with 8 people coming to dinner, I went with my craving and…
Melissa Clark has to be one of the most prolific food writers and cooks in all of history. There’s her constant presence in the Food Section of The New York Times, where week after she creates some of our most memorable meals. Just type Melissa…
In the pantheon of amazingly quick and easy things to cook, there is the salmon filet. This lovely rosy fish cooks in all of 6 minutes depending on how pink you like it. And 6 ounces is a gracious serving. We can have the discussion…
Yotan Ottolenghi is arguably one of the most influential chefs in the world. His latest cookbook “Ottolenghi Simple” (Ten Speed Press 2108) was just released in this country last week. Chef Ottolenghi has been a frequent presence on these pages and links to his other…
I consider Pizza a perfect food. In one slice, you combine dairy, vegetables, carbohydrates and protein. And you pick it up with one hand to eat it—no utensils necessary. All right, I use a fork which is contrary to New York pizza etiquette but not…
The season is upon us in the East. The Fried Green Tomatoes are here. They’re one of the foods I eagerly look for in the market. And last weekend at the Farm Stand I found them. Firm, unripened and very green. Steady readers of this…
After I published this post, I shared it on Jonell Galloway’s Facebook page “Culinary Travel by Jonell Galloway, The Rambling Epicure”. One of Jonell’s readers got involved when I mentioned the multiple spellings of “biryani” and Jonell asked whether it was the English spelling of…
I won’t go into the dreary details of two nights spent in Frankfurt Airport where a freak storm stranded over 7000 passengers except to say that if a contest were held First Prize would be one night in Frankfurt Airport and Second Prize would be…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
