Weeknight mean easy suppers I can put together with little fuss. Chicken curry is my favorite (as well as Spanish-style arroz con pollo, rice and chicken.) During green almond season, the dish gets an added surprise, cooked green almonds Chicken curry with green almonds, carrots and turnips has the contrasts of textures and tastes that makes dinner memorable. The chicken and rice are rich flavors balanced by the sweetness of the carrots, raisins and turnips.
Easy Ways with Green Almonds
Spring means green almonds. Now is the time to enjoy this culinary novelty raw or cooked, in salads, pasta, stews and pickles. I have been playing around with green almonds for decades. (Please read more about green almonds here.) Here’s a quick refresher and some easy ways with green almonds. Right after almond trees bloom in February and March, their small green buds form. From March through May, the buds grow into plump green pods.
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Wednesday, January 08
Creole Shrimp and Andouille Gumbo
Looking for a festive dish, one that steals the show without being too heavy? Consider gumbo. This Creole Shrimp and Andouille Gumbo with Rice is a huge pot of deliciousness that can be partially prepared ahead, which makes gumbo ideal for entertaining. Jump to Recipe Gumbo embraces many fine ingredients. In this version, shrimp, crab and andouille sausage are star players. (If there is time, order some andouille from a butcher in Louisianna.) Okra another
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Tuesday, October 08
World Bread Day Giveaway: October 11 through October 16, 2024
World Bread Day Giveaway: October 11 through October 16, 2024 On World Bread Day, we are encouraged to celebrate the vital role bread plays in nourishing the world. Bake bread at home. Share it with friends. Support a local bakery. Donate to a charity that combats hunger. To support World Bread Day, four of my favorite brands are sponsoring a fabulous giveaway on social media. One lucky winner will receive: (1) Ankarsrum Assistent Original Stand
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Green Olive, Rosemary and Black Pepper Loaf for World Bread Day
The angle of light has shifted here in the Northeast. The sun now sparkles through leaves tinged with gold and russet. It’s the season of late harvests, soups, and stews—all of which call for an exuberant loaf of bread. Enter the Green Olive, Rosemary, and Black Pepper Loaf, with bold flavors of whole grain punctuated by salty bursts of olives, parmesan, rosemary, and a hint of peppery heat. This loaf is a perfect companion to
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Tuesday, August 06
Blueberry Key Lime Tart Biscoff Crust
Imagine a puckery key lime custard offset by the spicy sweetness of Belgian speculoos cookies. Top that with fresh native blueberries bound in a shiny glaze. Those ideas, along with a new rectangular tart pan, inspired this Blueberry Key Lime Tart Biscoff Crust. It is the perfect picnic dessert. Its flavors embody summer. The tart travels well, cuts into uniform slices, and is tangy and delicious. For many years, I made a blueberry tart out
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Fresh Tomato Cheddar Tart
Full summer means abundant produce, and nothing is more welcome than ripe tomatoes. Tomato sandwiches, panzanella, bruschetta, fresh tomato sauce for pasta—this is also the time when I love a fresh tomato cheddar tart. Often, I prebake a tart shell and then fill it with alternating slices of fresh tomato, basil and mozzarella. Because fresh mozzarella can be tough when heated, I bake the tart only long enough to warm everything without cooking too much.
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Friday, August 02
Play Boules!
Looking for a way to bring home the French Olympic spirit? Consider playing boules or pétanque this season. The simple game, a staple in southern France, gives us an excuse to hang out with friends and enjoy good food. It’s a constant in our lives and we have a boules family that means a great deal to us. We feel very fortunate to have this fun games and our friends in our lives. Background on
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Wednesday, July 10
Watermelon, Tomato, Balsamic Salad
Serious heat means, seriously no cooking. Here is a super simple and refreshing recipe I’m making right now, Watermelon, Tomato, Balsamic Salad. It’s a combination of crisp cubes of watermelon, ripe grape tomatoes and thin slices of red onion. (Here in Connecticut, everything is early even the red onions and the sweet corn.) Not too many cooking tips with this recipe. Use a sharp knife and you should be able to slice the red onion
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Charred Onion, Cherry Tomato, Mozzarella Panzanella with Pesto Dressing
Panzanella is a zesty bread salad and summer staple in and around the Tuscan province of Italy. Usually made with cubes of crusty Italian bread, tomatoes, basil, cucumbers and a simple splash of vinegar and olive oil, is infinitely customizable. Cooks add or subtract ingredients to suit their tastes. It’s one of those dishes that never disappoints. This version, Charred Onion, Cherry Tomato, Mozzarella Panzanella with Pesto Dressing, is a riff on the classic. Basil
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"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4They're here!
