Tag: kitchen window

Sweet On Sundaes

Sweet On Sundaes

| April 30, 2014 | 0 Comments

With these ice cream desserts, it’s the construction, not the cooking, that counts. They’re a teensy bit fancy, but not too dressed up for a picnic or a barbecue.

Continue Reading

Spirited Sweets for St. Patrick’s (or Any) Day

Spirited Sweets for St. Patrick’s (or Any) Day

| March 12, 2014 | 0 Comments

The typical green-themed cookie or cupcake is no match for these alcohol-infused treats. Celebrate with Kahlua cake, a mint-liqueur milkshake, wine-soaked fruit salad or beer-glazed bacon candy.

Continue Reading

Salt Cod: The Prosciutto of the Sea?

Salt Cod: The Prosciutto of the Sea?

| March 6, 2014 | 0 Comments

Why eat preserved cod when fresh is so readily available? The salt transforms it into savory, complex comfort food, and nearly every country bordering the Atlantic Ocean has a version of it.

Continue Reading

Fat Tuesday: The Many Different Doughnuts of Mardi Gras

Fat Tuesday: The Many Different Doughnuts of Mardi Gras

| February 26, 2014 | 1 Comment

On the day of indulgence before the austere season of Lent, celebrate as you’re meant to: with a hearty helping of dough and fat.

Continue Reading

Once Exotic, Now Ubiquitous, Bananas Deserve a Bunch More Respect

Once Exotic, Now Ubiquitous, Bananas Deserve a Bunch More Respect

| February 20, 2014 | 0 Comments

They’re creamy, delicious, full of nutrients — and, as a crop, they have a complex history. But banana enthusiast Laura B. Weiss keeps it simple in her appreciation of America’s No. 1 fruit, with sweet suggestions for breakfast and dessert.

Continue Reading

Valentine Hearts That Are Meant To Be Broken

Valentine Hearts That Are Meant To Be Broken

| February 13, 2014 | 0 Comments

These edible treasures would be too pretty to eat — if they weren’t so delicious. Bake a batch of gingerbread or shortbread hearts, bedeck them with royal icing — and if it suits your mood, break them in half before devouring them.

Continue Reading

Yes, It’s Worth It To Make Your Own Yogurt

Yes, It’s Worth It To Make Your Own Yogurt

| November 16, 2013 | 0 Comments

It’s easy to make your own yogurt, and when you do, you’re in control. Your homemade cultured milk can be worked into a variety of sweet and savory dishes.

Continue Reading

Gravenstein Apples: The End of Summer in a Fruit

Gravenstein Apples: The End of Summer in a Fruit

| September 27, 2013 | 2 Comments

As summer turns to fall, finding new ways to use up abundant apples is a great way to mark the arrival of autumn. And for one food writer, there’s one apple in particular that spells the end of summer: Gravenstein apples, which are grown in her native Sebastopol, Calif.

Continue Reading

Beyond Cuba: Foods Of Latino-Caribbean Cuisine

Beyond Cuba: Foods Of Latino-Caribbean Cuisine

| September 19, 2013 | 1 Comment

For one food writer, Cuban food was a gateway cuisine to the spicy and soulful cooking of the Caribbean and points farther south. From Argentinian grills and Jamaican jerk places to Haitian barbecue joints, these cuisines co-exist and interact, as kitchens and menus cross-pollinate.

Continue Reading

Comte Shows There’s More Than Gruyere In The Alps

Comte Shows There’s More Than Gruyere In The Alps

| September 14, 2013 | 0 Comments

With flavors of fresh butter, citrus, hazelnuts, caramelized onions or chocolate, Comte is a cheese with more range than Meryl Streep and a texture just as seamless.

Continue Reading

3 Recipes: Roasted Tomatoes, The Perfect Accessory For Summer Dishes

3 Recipes: Roasted Tomatoes, The Perfect Accessory For Summer Dishes

| August 28, 2013 | 0 Comments

Dressed in caramel notes, with a suggestion of salt and a big wink toward vinegar, a roasted tomato’s most memorable feature is its long, sensuous, deep and savory finish.

Continue Reading

Getting Past Pesto to Re-Imagine Basil

Getting Past Pesto to Re-Imagine Basil

| August 21, 2013 | 1 Comment

Basil is a mega-celebrity of the herb world. But if it had a choice, it might prefer to be recognized for its work in lesser-known cuisines and recipes (the indie films and off-Broadway plays, if you will), where it shines in a different way and brings a new dimension to food.

Continue Reading

In Maine, Lobster Comes Out of Its Shell

In Maine, Lobster Comes Out of Its Shell

| August 14, 2013 | 1 Comment

It’s a rite of passage to cook live lobster, a way to make peace with where your food comes from. But buying shelled meat is an efficient treat. Now you can even cook with raw whole meat separated from the shell by centrifuge.

Continue Reading

Cobbled Together: American Fruit Desserts

Cobbled Together: American Fruit Desserts

| August 7, 2013 | 1 Comment

The versatility of the cobbler family of desserts allows you to experiment with various combinations of summer fruit and swap in biscuit or pie dough, depending on what you have on hand. After all, you’re cobbling it together. If the shoe fits, wear it.

Continue Reading