Tag: kitchen window

On Hot Summer Days, Cook Your Fish Without Fire

On Hot Summer Days, Cook Your Fish Without Fire

| July 24, 2013 | 0 Comments

As much as a river-cold slice of watermelon is refreshing in the summer, there are sweltering days when you need a cold meal with a little more heft, a little more protein. On those days, there’s raw fish.

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Scape Velocity: Green Garlic Takes Flight

Scape Velocity: Green Garlic Takes Flight

| July 17, 2013 | 0 Comments

Scapes are the gardener’s dividend. The taste of that green garlic is haunting — biting, fresh, vegetal and verdant. It is to mature garlic what a string quartet is to an orchestra; what a sonnet is to a novel.

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Craft Mocktails: Soda Machines Beg For Experimentation

Craft Mocktails: Soda Machines Beg For Experimentation

| July 4, 2013 | 0 Comments

Chefs and mixologists have been pushing the envelope with soda recipes since the craft cocktail movement surfaced a few years back. And since most soda recipes take little time, effort and money, it’s easy to try something new.

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Stalking The Elusive, Worthy Apricot – Summer Recipes

Stalking The Elusive, Worthy Apricot – Summer Recipes

| June 19, 2013 | 0 Comments

Apricots are the finest of summer’s fruits, with dense, juicy flesh and delicate, velvety skins. That’s why it is so disheartening when you bite into one, only to find it is mealy and flavorless. To find the best ones, head to your local farmers market.

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Kitchen Window: A Guide to Grilling Beyond ‘Dude Food’

Kitchen Window: A Guide to Grilling Beyond ‘Dude Food’

| June 12, 2013 | 1 Comment

As Father’s Day approaches, you can remind Dad that there’s more to Father’s Day grilling than just cheeseburgers.

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We All Scream For Ice Cream: 5 Recipes for Summer

We All Scream For Ice Cream: 5 Recipes for Summer

| June 5, 2013 | 0 Comments

Every culture loves its ice cream, or the frozen treat that stands in for it. From Mexican paletas to Indian kulfi, flavors like avocado, cardamom, berries and more infuse these cool treats.

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Rhubarb Brings Spring To The Table

Rhubarb Brings Spring To The Table

| June 3, 2013 | 0 Comments

A vegetable that often masquerades as a fruit in sweet dishes, rhubarb is a true harbinger of the season, appearing in April and, if we’re lucky, lasting until July. You can save some for an off-season fix, too, because it freezes and thaws beautifully.

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Try A Do-It-Yourself Mother’s Day

Try A Do-It-Yourself Mother’s Day

| May 9, 2013 | 2 Comments

Rather than waiting for someone to give you a treat, why not make one of your favorites for yourself? Something you can snack on all week when no one’s around. Or, better yet, something you don’t have to share. Food writer T. Susan Chang recommends slow-roasted pecans, salty-sweet matzo candy and more.

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A Fresh Pod Cast: Savoring Spring’s Green Peas

A Fresh Pod Cast: Savoring Spring’s Green Peas

| April 27, 2013 | 0 Comments

Emerald green and tender, yet with a gentle crunch, garden peas can be so delightful when fresh — and so disappointing when not. Try them now in their seasonal prime in these recipes for chilled soup, a citrusy spread and a traditional rice dish.

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Nettles Bring Spring To The Kitchen

Nettles Bring Spring To The Kitchen

| April 18, 2013 | 0 Comments

Stinging nettles are an overlooked bit of nature’s bounty, their prickly leaves hiding a secret: They’re good-tasting and good for you. (Consider them a stand-in for spinach.) To find them, just pull on some gloves and head out into the wild — or to a farmers market.

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Preserved Lemons: Older, Wiser And Full Of Flavor

Preserved Lemons: Older, Wiser And Full Of Flavor

| April 11, 2013 | 0 Comments

Salted and aged, the fruit develops mellow yet intensely lemony flavor, with none of the nose-tickling bright, high notes of the fresh version. Though they do take some time, preserved lemons are easy to make, keep practically forever, and make everything around them seem a little sweeter.

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Lamb For Four Sundays, Four Ways

Lamb For Four Sundays, Four Ways

| March 27, 2013 | 0 Comments

Though it’s not as common as other proteins in American cuisine, lamb often gets a share of the spotlight on springtime’s holiday tables. It’s a good time to experiment with lamb’s magical ability to absorb and alter flavors.

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In Praise Of The Humble Lentil

In Praise Of The Humble Lentil

| February 27, 2013 | 0 Comments

Like many other intrinsically boring foods — say, tofu or grits — lentils shine because they get out of the way. They provide a vehicle and a backdrop for other flavors — whether it’s good olive oil and gently gilded onions, or ground spices and lemony pesto.

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Porridge: A Just-Right Meal To Fight Winter’s Chill

Porridge: A Just-Right Meal To Fight Winter’s Chill

| February 13, 2013 | 0 Comments

It isn’t just the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. Really, porridge can be a beautiful (sweet or savory) thing, especially during the cold slog of winter.

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