THE ONLY SUMMER SOUP RECIPE YOU WILL EVER NEED. SO SAVE YOUR GORGEOUS SUMMER-RIPE TOMATOES FOR SOMETHING ELSE. BECAUSE, FRANKLY, THIS LEAVES TRADITIONAL GAZPACHO IN THE SHADE. It got up to to 96 degrees yesterday. In Vermont! And it wasn’t even quite July yet! This struck me as cruel and unusual punishment, because part of the reason I adore Vermont… Read More
THIS IS (SHE SAID MODESTLY) AMONG THE BEST CLASSIC CHOCOLATE DESSERTS I EVER CAME UP WITH: A GUINNESS STOUT CHOCOLATE LAYER CAKE THAT PULLS OUT ALL THE STOPS. AND CERTAINLY, IT’S PERFECT FOR ST. PATRICK’S DAY, WHICH IS WHEN I’VE OFTEN MADE IT. BUT THE STORY BEHIND IT — WHICH CONCERNS MY ONE-OF-A-KIND FATHER, WHO BELIEVED THAT, WITH NO FACTUAL… Read More
DO YOU HAVE YOUR BLACK-EYED PEAS SOAKING YET? IF NOT, WHY NOT? LOOK AT THE CALENDAR! Time for my annual re-post of what I consider a couple of the BEST ways to eat your black-eyed peas for New Years’ Day. What? Don’t tell me you didn’t know you really must eat black-eyes on New Year’s Day! Well, you just must…. Read More
All at once, the circle turns, the green world again going gold, yellow, red. Instead of the zucchinis, the excess of which we may have complained about only six weeks ago, we now coo over adorable gourds and minis-squashes, admire big honkin’ pumpkins and sweet bright creased or crook-necked winter squashes. So pleasing aesthetically, sculptural, decorative, signal of the season. And… Read More
There’s no doubt of this: New Orleans is a city which knows its beans. So when Camellia Beans, a well-respected and well-loved brand of dry beans based in that municipality approached me about using some of the lima bean recipes from my book Bean by Bean, of course I gladly said yes. They have just put up the post featuring three… Read More
I’m in New York at the moment, with my boyfriend. I woke up early, suddenly and fully this morning, filled with reasonless happiness. He was asleep, warm beside me. I started thinking about what to make for breakfast. Out of nowhere, in that funny discursive way memory has, biscuits and gravy came to mind. THE SUN KITCHEN I used to… Read More
FOREWORD: I wrote recently here about traveling to the awards ceremony for the International Association of Culinary Professionals,\ with one of the first-time nominees. Our conversation made me recall a post I’d written immediately after I had won an award for one of my books, Passionate Vegetarian, back in 2003. It was a book which had also been nominated for and lost… Read More
“Should I just throw these out?” I asked him. I was referring to 15 or 20 leftover muffins: carrot-pineapple-coconut muffins. We were doing that lovely post-party couple-dance of cleaning up, putting the house back to rights, discussing the event we had just co-created. He wrinkled his brow. The give-me-more-information look. He was drying the glasses, replacing them on the shelf. “”I mean,… Read More
Last week I was obsessing about birthday cake. One particular birthday cake … a cake worthy of two twins celebrating their shared 65th birthday, which I had tasked myself with making. After all, one twin was my beloved Alpha Male, and the other was his sister, who I’d never met, who was flying all the way in from Washington state to celebrate with… Read More
I’d had friends over last Friday, for dinner. A couple of the dishes I’d served them required a little fresh dill. Now, you can’t buy a little dill. You buy it by the bunch. That bunch is usually, especially this time of year, preposterously large. This is problematical. I live alone, except for when my boyfriend comes up from New York to spend a few… Read More
High noon, on the year’s clock. That’s what it is right now. I know technically, literally, that summer’s high noon would be the Solstice, towards June’s end. But subjectively, I place it about a month later. That’s when the overflowing, abundant generosity of my local farm-stand makes me swoon with possibilities, and it’s hard not to overbuy. All that produce!… Read More
Polenta: peasant food from the north of Italy. It’s texture-y cooked cornmeal, usually served as a bed for a savory stew of some kind or perhaps a fried egg, but also served on its own when doctored up with a little cheese (and/or mushrooms, or various aromatics). Polenta: occasionally served as a sweet breakfast cereal or even as dessert. When left… Read More
