I love multi-purpose recipes, and I love re-purposing the kitchen accessories and serving pieces I have to make the most of them – and this recipe does both. The gazpacho is smooth in texture but strong in flavor, and while it makes a great appetizer – particularly with the addition of a mustard cream garnish (a great recipe from The Paris Cookbook by Patricia Wells) – I found that adding some vodka to the mix gave me a whole new […]
Bone broth has entered the realm of hip new foods that are said to have all kinds of big health benefits – good for the hair, the skin, the immune system, and the digestion. I have no idea just how good for you it really is, but it is delicious and nourishing. My grandmother used to make this when anyone in the family was getting over a long bout with the flu or a terrible cold, though she always added […]
In my travels around the local farmers’ markets and online food purveyors, I came upon rose petal jelly, and immediately ordered some because one of my children loves anything flavored with roses, violets, or lavender. In looking for another way to serve it (other than on a piece of toast), I added it to a favorite dinner salad of grilled goat cheese and spring greens. The rose jelly elevates a fairly common salad combination to new heights of flavor – […]
There were beautiful spring pea shoots at the grocery this morning, which reminded me of a standout recipe in The Cheesemonger’s Seasons by Chester Hastings, a cookbook to bring joy to the hearts of cheese lovers everywhere. The very best recipes have only a few ingredients, which, when combined, are so delicious that they draw your complete attention to the plate – making you grateful for the moment. This is one of those recipes. Some good burrata, a little olive […]
There’s nothing like a 250-year old recipe to be really…disappointing. Our ideas about great food change with time. We have so many more food choices today, ingredient options that the founding fathers and mothers wouldn’t have had, and such a varied range of cuisines that have altered and opened the American palate that finding a historic recipe and making it work for modern tastes requires some adaptation. This recipe for Martha Washington’s crab soup would have been considered an elegant […]
