THANKSGIVING
THANKSGIVING IS EVERYBODY’S FAVORITE HOLIDAY FOR GOOD REASON: IT’S ALL ABOUT THE FOOD. AND FAMILY, OF COURSE, ALTHOUGH THAT IS SOMETIMES PROBLEMATICAL. MY FAMILY IS IN NEW YORK [Read More]
RATATOUILLE SALAD
THIS DISH CAME ABOUT WHEN I DISCOVERED I DIDN’T HAVE ENOUGH RADICCHIO FOR A SALAD, NOR PEPPERS FOR A SIDE DISH. RADICCHIO, PARTICULARLY THE ENDIVE-SHAPED KIND CALLED TREVISO, [Read More]
VEGAN FEAST: AN ODE TO SARAH
CALL IT A MOMENTARY LAPSE OR AN ODE TO MY NIECE SARAH, A VEGAN AND ALSO AN EXCELLENT COOK, BUT WITH SO MANY GREAT VEGETABLES AROUND AND DETERMINED [Read More]
ROESTI POTATOES WITH CREAMED LEEKS
ROESTI POTATOES IS A POTATO CAKE WHICH YOU COOK ON TOP OF THE STOVE IN A CAST IRON PAN, FLIP AND BROWN THE OTHER SIDE. THIS VERSION IS [Read More]
CREAMED ONIONS
EVERY YEAR I MAKE CREAMED ONIONS FOR THANKSGIVING, JUST AS MY MOM DID BEFORE ME, AND LIKE MY MOM NEVER SERVE IT FOR THE REST OF THE YEAR. [Read More]
MASHED POTATOES WITH GARLIC
THERE ARE CERTAIN SIDE DISHES WHICH WE CANNOT DO WITHOUT AND ONE OF THEM IS MASHED POTATOES. HERE THEY ARE SIMMERED IN MILK WITH GARLIC AND THYME AND [Read More]
RED PEPPERS AND RADICCHIO
EVERY RECIPE I’VE EVER READ FOR COOKED RED PEPPERS REQUIRES YOU TO PEEL THEM FIRST, USUALLY BY BLACKENING THEM OVER FLAME AND SWEATING THEM IN A BAG TILL [Read More]
FRIED BABY ARTICHOKES
THIS RECIPE WAS RECENTLY PUBLISHED BY DAVID TANIS IN THE N.Y. TIMES. AFTER MAKING IT MORE THAN ONCE, I DECIDED TO GIVE IT WIDER CIRCULATION THAN THAT HUMBLE [Read More]
SORREL SOUP
SORREL IS LEAFY LIKE SPINACH, BUT THE LEAVES ARE SMOOTH AND THE TASTE PLEASINGLY SOUR. THE BASE FOR THIS SOUP IS YOUR BASIC LEEK AND POTATO, WITH MOST [Read More]
ASPARAGUS AND SNAP PEA SALAD
THIS SALAD IS CRUNCHY, GREEN-TASTING AND RICH, BECAUSE ASPARAGUS AND SLICED RAW SNAP PEAS ARE ENVELOPED IN A DRESSING OF HEAVY CREAM AND GRATED PARMESAN.