How to select your summer bounty at its peak and recipes for them too, via Martha Stewart.

Share

A delicious spring treat for all and here are a few recipes for them, via WSJ.

Share

In Europe it is time to celebrate the highly prized white asparagus and go foraging for it too, via NYT.

Share

Tuesday or Wednesday is usually soup day here, as it was last week when Donna’s sister, Regina, was here for Cakes 101, to teach me cake basics and all about the creams and curds that fill a cake and give it flavor. I wanted to be able to show what a proper cake could look like in the book we’re currently working on, and as Regina bakes wedding and special-occasion cakes in the Hudson Valley, we brought her in for a working visit. We spend Thanksgiving with Donna’s family in Germantown, NY, and last year Regina had two big pots of soup on the stove as the family converged on the house, one of which was so beloved by my daughter that I asked Regina to make it while she was here. She asked only Read On »

Share

Garlic has changed for me. Now that really good, hard-stemmed varieties are available, I love to use it just briefly cooked. I find that in the traditional uses—in mirepoix for stews and sauces—it is completely lost. That’s right, I almost never use it in tomato-based sauces—the onion does all the heavy lifting. If I want garlic in a sauce or a braise I add it late in the game. My favorite way to cook garlic is briefly and in abundance, so you can taste it. Cooked this way it’s the powerhouse we’ve always thought of it as. I love it just briefly cooked in oil and used with pasta or smeared on toast. Donna and I used it in great abundance with tomatoes and basil—the season is near! Here’s the video that uses the fantastic technique of Read On »

Share