This past fall, a friend who was traveling, cooking and eating her way through Italy, sent me the loveliest book: Pasta, a collection of recipes from the kitchen of The American Academy in Rome. She had learned about the book and the story of the Rome Sustainable Food Project during her travels, and found the recipes in the book, many of which she made during her stay, matched the food she was eating out and about on a daily basis. [Read more…]
The only thing I love more than roasted acorn squash is …
…stumbling upon Roberta’s at something called Madison Square Eats just minutes after emerging from Penn Station:
…meeting a dear high school friend for dinner at a place called Ichabod’s that serves the most unbelievable squash dumplings with brown butter, sage, and truffle oil (not pictured), flowering kale caesar (not pictured), duck breast with dirty wild freekah (not pictured), Old Bay chips (pictured! addictive!) and …
…the most unbelievable ice cream sundae: homemade vanilla ice cream, salted caramel sauce, pretzel bits and roasted marshmallow! It’s the only dessert on the menu. I can’t stop thinking about it:
There is never enough time in New York. [Read more…]
It has been my experience for years that on eves of CSA pickups, we get by with what we have, cobble together dinner with the scraps in the vegetable drawer, a hunk of bread, cheese, a tin of sardines or whatever we find in the pantry.
But this summer, I can’t keep up. Even with the children eating the green beans, a weekly ritual of chard fritters, and gratins galore, we can’t make a dent in our produce share. Every Monday is an emergency, an evacuation of what’s left, everything and anything shredded into a slaw.
I’ve heard that trying to please everyone, as a general life strategy, may at best lead to disappointment and, at worst, failure. Eek.
But what if, say, without even trying, you just happen to please everyone? Hmm.
About this time last year, I learned how to properly cook quinoa, a revelation that not only gave the ancient grain a permanent spot in my pantry, but also inspired a number of grain salads I made all summer long.
While the ingredients in each salad varied from radishes and peas to cherry tomatoes and cucumbers to roasted squash and wilted mustard greens, the formula was always the same: something fresh, something crunchy, something spicy, something sweet. The dressing was simple too: extra-virgin olive oil and minced red onions macerated in vinegar or lemon juice. Cheese never entered the equation, nor was it missed.
Here, wheat berries and walnuts combine with asparagus and radishes in an addictive, chewy, crunchy, colorful combination, a simple salad to herald the arrival of spring, which at last appears to be here to stay.