Go ahead, eat a second Thanksgiving. Heat everything up and enjoy your plate of desiccated turkey with flabby stuffing and watery Waldorf salad. Or double down on that mile-high sandwich crammed to the gills with mayonnaise and cranberry sauce. There’s no shame in it.
I sometimes measure the success of my summer by the number of tomato sandwiches I eat. Few things capture the essence of the season better. (Except perhaps a white peach. Or grilled, buttered corn. Or fresh blackberries with cream.) A really good tomato is like a vivid, voluptuous expression of the sun.
Among the first plants to flourish in my garden come spring is lovage (Levisticum officinale). Known to the French as céleri bâtarde, “fake celery,” this stalk-less leafy herb does have a very similar green, slightly salty flavor with a pleasant hint of bitter.
You have undoubtedly heard the phrase “you eat with your eyes.” To a great extent, this is true. Otherwise, cooks and chefs alike would disband with plating and garnishing food in an appetizing way. On the other hand, some have such an avid following they don’t bother with appearances.
NARROWSBURG, NY — Food Chain Upper Delaware Valley, a recently formed meetup group for area food entrepreneurs, will host its inaugural spring conference on Saturday, May 6 at The Narrowsburg Union.
Last month, husband Stephen came to me and suggested that we try to make pastrami.
Pastrami is a beef brisket that is brined (for 10 days!), then crusted with spices, smoked to 150°, and then steamed to 203°. When he described it to me, it seemed like an enormous amount of work, and it also seemed like an enormous amount of fun.
When you’re dreaming of cake but short on time, the answer is quick bread. Leavened with baking powder or baking soda, these easily assembled and quick-to-rise batters range from sweet to savory, dense to crumbly.
One of the challenges of our hectic lives is preparation of family meals that are quick and relatively inexpensive. With that in mind, pasta with white clam sauce is one of my go-to recipes.
I use canned clams, because they are easy and they are a consistent product.
When you work in a shop that specializes in the foods of a foreign country, as I did for 10 years, you often run into customers who aren’t quite sure how to pronounce an ingredient or product they want to purchase.
When I was a girl, I loved making spaghetti sauce. The recipe was simple: brown one pound of ground beef, add onion flakes, one can of tomato paste, two small cans of tomato sauce, some water (rinsing out all three cans), one teaspoon each of oregano, basil and garlic powder, some salt and pepper and a bay leaf.