LITTLE GEMS WITH APRICOTS AND FETA
STONE FRUIT HAVE HIT THE FARMERS’ MARKETS, THE FIRST SIGN OF SUMMER. STANDS ARE PILED HIGH WITH YELLOW PEACHES, WHITE NECTARINES AND APRICOTS. ANY OF THEM WILL GO [Read More]
More DetailsSTONE FRUIT HAVE HIT THE FARMERS’ MARKETS, THE FIRST SIGN OF SUMMER. STANDS ARE PILED HIGH WITH YELLOW PEACHES, WHITE NECTARINES AND APRICOTS. ANY OF THEM WILL GO [Read More]
More DetailsI’M CALLING THIS RECIPE BOUILLABAISSE PASTA BECAUSE IT CONTAINS FENNEL, GARLIC, SAFFRON, AND TOMATOES — THE FLAVOR PROFILE OF CLASSIC BOUILLABAISSE. IT’S A BIT COMPLICATED, SO HAVE YOUR [Read More]
More DetailsTHE PRINCIPAL COMPONENTS OF THIS DISH — SHRIMP, POTATOES AND MUSHROOMS — ARE COOKED SUCCESSIVELY IN THE SAME PAN. I USED WELL-SEASONED CAST IRON, BUT YOU CAN PREPARE [Read More]
More DetailsCIPOLLINI ARE LITTLE ITALIN ONIONS. THEY ARE NOT VERY DIFFERENT FROM LITTLE AMERICAN ONIONS, EXCEPT THEY ARE FLATTER IN SHAPE AND HAVE A MORE WOODSY TASTE. HERE, THEY [Read More]
More DetailsNOTHING REMINDS ME MORE OF SPRING THAN SUGAR SNAP PEAS. THEIR GREEN, BRIGHT FLAVOR STANDS ALONE, SO I TRY AND STAY OUT OF THEIR WAY, COOKING THEM BRIEFLY [Read More]
More DetailsYOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD [Read More]
More DetailsWINTER WON’T LAST FOREVER. THE SNOW WILL MELT ON THE EAST COAST AND THE RAINS WILL CEASE ON THE WEST. SALADS, GRILLED MEAT AND FISH WILL REPLACE SOUPS [Read More]
More DetailsI TEACH A COOKING CLASS ONE DAY A WEEK AT THE L.A. LEADERSHIP ACADEMY, A CHARTER SCHOOL IN LINCOLN HEIGHTS WITH A WORKING FARM. MOST OF THE TIME, [Read More]
More DetailsIF I HAD TO PICK A LAST MEAL, IT MIGHT BE THE PERFECT ROAST CHICKEN WITH FRESH MORELS. MORELS ARE HARD TO FIND AND PRICEY, BUT ONIONS, EVEN [Read More]
More DetailsI DECIDED TO AUGMENT A RECIPE I MAKE QUITE OFTEN WITH SAUTÉED SHRIMP AND LOTS OF GARLIC BY ADDING THINLY SLICED FENNEL AND ORANGE ZEST TO GIVE IT [Read More]
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