What I love about this recipe, which is from Bon Appetit Magazine, is that it’s the perfect escape from winter. The dish looks like it was made in high summer with its cherry tomatoes, pickled red onion and fistful of parsley leaves. Then there’s the…
Last summer, we served a version of Watermelon and Tomato salad so often, we were convinced everyone we knew had tasted it. And this year, we’ve seen so many recipes for it, that we’re sure our readers have been inundated with variations on the dish. …
Salmon is truly a lifesaver for harried weeknight cooks. Now I suppose that means most of us, most of the week. But there’s another great plus to cooking salmon. That is when you need something to start cooking only when the last family member…
Bon Appetit’s Citrus-Brined Pork Loin Jeff’s Corn Souffle Stuffed Tomatoes Peach Mustard Today, I want to share two great dinner party recipes that we served this summer to great applause. One is a pork loin from Bon Appetit that originally called for using the backyard…
Every autumn, some primal instinct arises and I feel compelled to ‘put up’ my farm stand finds so that, as they shutter for the season, I’ll have a winter pantry of homemade tomato sauces and chunky tomatoes to put into pasta sauces or, at their…
The lovely and extremely talented Elizabeth Karmel The 4th of July is upon us and there’s never a better time to fire up the grill and celebrate the joy of being an American. And there’s almost nothing more American than beef. And…
Every fall something primal comes over me and I feel the need to can or ‘put up’ produce for the coming winter. This likely goes back to visions of my paternal grandmother, a country girl from Ontario, who despite having strayed a long way from…
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…
There are certain recipes I obsess over. I have folder marked “Re-Visit” and in it there must be at least five recipes for baked pasta dishes. They all are fundamentally the same. The pasta is cooked and then a sauce is mixed into it,…
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…
The Decor of Maison Boulud gets high marks too! Daniel Boulud is no stranger to these pages. His recipes are as reliable as his restaurants, the latest of which just opened in Montreal’s newly renovated Ritz Carlton Hotel ( 1228 Sherbrooke St. Ouest,…
Fields of Corn at the end of Brick Kiln Road Country Garden Farm Stand, Scuttlehole Road, Bridgehampton NY The two most anticipated vegetables of the summer on the East End have arrived: Our sweet corn and the ripest, reddest tomatoes of the year! It’s…
It’s been a really rough winter here so far and there are still 50 days to go. But I found a couple of ways to conjure happier and warmer days. This is thanks to the introduction of some delicious, ripe tomatoes that are…
PONANT EXPLORES THE GLOBE WITH A DECIDEDLY FRENCH ACCENT.
