I look forward to cooking with herbs all year long because many dishes are packed with pinches or even handfuls of fresh herbs that perk things up a bit. With a little bit of proper planning in the spring time, you can have a bountiful variety of herbs right at your fingertips. Not to forget,…
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You say tomato, I say tomato Is a tomato a fruit or vegetable? Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in fruit salad. I disagree with that old adage, slightly. Tomatoes are delicious with watermelon, one of my favorite unexpected food pairings. Tomatoes are so versatile that they can…
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Skinny, large, tiny, fat, round, long, squat, purple, green, white, orange — Yep, we’re talking about eggplant. This member of the nightshade family not only comes in all shapes, sizes and colors, but is also very tasty and enjoyed the world over. We are fortunate to have local farmers growing delicious eggplant right here in…
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Squash comes from the Narragansett-Native American word askutasquash, which means “eaten raw or uncooked”. Mic drop. That pretty much sums up why summer squash is so great. But squash is also great for zucchini bread to pumpkin pie. What’s not to love about squash? The squash family is huge. It includes everything from giant pumpkins,…
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Red Hot Chili Peppers are more than just a band, they’re a vegetable. While we’re talking about red hot chili peppers, we might as well discuss the 50,000 other kinds of peppers. Besides a vast array of colors and shapes, there’s another reward from peppers: They’re delicious. Let’s narrow it down to a few of…
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Cherries signal that summer is officially in full swing! I try to use cherries as much as possible before cherry season ends. One way of preserving cherries is to turn them into a glaze. The traditional method of glazing cherries is called a gastrique, which is a sweet and sour sauce. I’ve been a sucker…
Read MoreChanterelles and corn are kindred spirits. I fully believe in their affinity because they reach peak season at the same time. Chanterelles have a natural, earthy sweetness that is quite similar to corn. In this recipe, we’ll nestle sautéed chanterelles onto grilled sourdough bread from Bread Alone Bakery that is bathed in corn pudding made…
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I love the idea of eating a meal that’s both warm and cold on a hot summer day. Warm grilled squid with crisp, cold shaved fennel and blistered shishito peppers that have been swimming in sherry vinaigrette for a couple days is always a good idea. Chorizo vinaigrette ties everything together. Marjoram, one of the most…
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Riddle me this! What is tasty, golden and springs to life in the drab forest? Chanterelles! Of all the mushrooms to forage during summer and fall in the Hudson Valley, chanterelles are among the most prized jewels in the woods. Their magical appeal is enjoyed the world over for many reasons. They have a great…
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Being Sicilian, I naturally love the flavors of a traditional sweet and sour eggplant stew combined with tomatoes, onion, capers, olives, pine nuts and raisins. In this recipe, I wanted to take that idea, spruce it up a bit, refresh its appearance…and quite frankly, spend less time cooking. This dish is a quintessential combination of…
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