Of course. It’s late summer, after all, and the stonefruit is gloriously in season. Time for the produce, which is fantastic most of the time, to attain perfection. Sweet and tangy, juicy and lush, peaches are precisely why we spend the rest of the year dreaming about August. This week, peaches make up a vibrant… Continue reading Again with the Peaches?
Who used oysters and clams by the bucket Until one day the market ran dry So the chef asked, “Why not give lobsters a try?” To those who think chowder means clams, I say…” The rest has been lost, but you might speculate. Point is, summer often includes a trip to the beach, and shore… Continue reading There Once Was a Chef on Nantucket…
On the doorstep is a box, shipped straight from Japan! Packed inside, carefully, is a donabe, a lidded clay cooking pot beloved all over the island nation for the full-flavored moistness it bestows. Lots of ideas for dishes to try, but most of them seem oriented to winter. You know, steaming pot and all. It’s… Continue reading New Toy
Last December brought a Dutch Baby, and a month ago came something called a “Grunt.” What’s left? What bizarre linguistic twists will the kitchen inspire next? How about a Berry Fool? No kidding. Unlike the other two creations, this name goes back centuries, too. Plenty of time to change things, but no. In common with… Continue reading What’s with These Names?
Not too long ago, a preparation of shrimp and orzo, a pasta somewhat reminiscent of rice, was featured on these pages. Satisfying, surely, but it was merely wheat acting. Enough of the imposture. This time we get the real deal, no looks-like. Honest-to-goodness rice, simmered with tomatoes and parmesan cheese until the whole sauce is… Continue reading For Real This Time
Summer’s returning from its vacation soon, and it brings all sorts of nifty things we haven’t seen for nearly a year now, like fresh garden vegetables and cookouts. What better way to celebrate the season of plenty than with a dinner featuring so much of what gives summer the nicest house on the block? Specifically,… Continue reading Welcome Back!
Today’s entry supplies it too, with a pair of warmers. Indonesia’s cooks contribute the sambal, while Korea’s kitchens produce gochujang, a fermented bean-pepper paste served alongside the main course. While the flavors span different parts of the continent, both impart a vigor that gently stimulates the palate and satisfies the spirit. They definitely give this… Continue reading We Need Heat, Stat!
Or gingerbread woman, depending on who’s pulling the trays from the oven. Not necessarily gingerbread cookies either, strictly speaking, but ginger cookies, at least. Point is, ’tis the season, and ginger is one of those things which make the holidays cozy, jolly and bright. Better yet, imagine what a triple serving of the sweet would… Continue reading Gingerbread Man
If you’re off to the beach for summer vacation anywhere along the US East Coast, chances are there’s a clam bake in your future. For those unfamiliar with the idea, a clam bake consists of a variety of shellfish baked together in a vast pot with compatible denizens of a mid-to-late summer garden, including potatoes… Continue reading Shells in the Garden
Lemons will add that to what they adorn, particularly if it’s the Lemony Salsa Verde crowning the lightly-grilled scallops in today’s entry. Even more so when they are coarsely chopped with the skins intact. As you may guess, this gives the salsa a fresh, beautifully vibrant character. Then there’s that gorgeous, bright color. Of course,… Continue reading They’re So…Yellow!