I was over-optimistic to think there would be a cooking post today. We just got back from a trip and, sure, I'm cooking dinner tonight, but I'll be too jet-lagged to write about it, not that it's likely to be anything you need to know about.
It's no shocker that amidst our modern world of packaged foods and convenient lifestyles, the culinary movement has been steadily shifting toward...
For Jackie and me, it is difficult not to buy bluefish at this time of year: when it is as fresh as we find it in the farmers' market, it can hardly be beat for full (not "fishy") flavor and substantial texture.
"What am I eating?" my spouse asked, poking at the roasted wedges of an orange vegetable on the dinner plate. "They look and taste like beets, but I t...
Any fool can make a delicious vegetable dish when the farmers' market is overflowing with bounty.
An elegant soup without the soup.
If you eat a lot of it, you'll need to lie down for an hour or two, but in modest portions it is not a challenging dish.
When you make this Paris bistro dish, use the whole chard by all means.
I recently traveled to India on a research trip and got a lot more than I bargained for. There is truth in the saying "Keep Korma and Curry On." India is a controlled and chaotically enriching assault on the senses which has altered my perception on reality forever. I would go as far as to say that it quite literally blew my mind.
Despite its vastness, the monster squash and its Everest of stuffing made for a light meal, even supplemented with good crusty bread.
Vegetables haven't quite won a place in the hearts of kids (or even some adults), and often required the hard-sell approach.
Here's a pretty much season-neutral sauce that I've served with fish and with slow-roasted vegetables.
No matter how you serve them, the vegetables will stand up to whatever else is on the plate.
Honestly, I like these veggies; but I would lie down on the train tracks for a potato gratin, a plate of crispy fingerlings, or a slice of Golden Gruyère Potato Galette.
Boy, that was one big cauliflower Jackie and I hauled back from the farmers' market a couple of weeks ago.
An ideal side dish with grilled, roasted or pot-roasted pork. Poultry would work too. Yes, I'm thinking of Thanksgiving.