Cool Stuff – Summer
“Carrot Soup & A 1.125 Pound Carrot”

I want to share with you the strange things that are coming out of my garden. This carrot for example, which looks like a chicken: Or this scale-tipping carrot…a 1.125 pounder. There was a 1.5 pounder even, but I ate it. I turned it into carrot soup. I never think of carrot soup except in the moment that I’m eating it. And in that moment I ask myself why I don’t think […]

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“Devils on Horseback”

These are some very fine treats. The kind of thing that leaves a lasting impression. The kind of thing that becomes seared into your mind the moment your teeth chomp down on that first bite and the sweet, salt, and tang begin to crawl along your taste buds. That is why they are called Devils on Horseback I suppose… they gallop along your tongue, too good to be good. I […]

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“Bananas Foster Cupcakes, (a.k.a. The Nielsen Ratings for Food)”

In preparation for my book… I’ve been testing out quite a lot of recipes. These I like to call “Bananas Foster Cupcakes,” because they celebrate cream and rum and cake in three lavish bites. (There’s cream inside!) I’ve discovered that to get a truly unbiased opinion on a recipe, it is best to set it in the kitchen of an anonymous office where people whisk in to grab a diet Mountain […]

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“A Master Class in Brussels Sprouts”

As you know, I like changing people’s minds. It makes me fuzzy inside. Most people don’t like brussels sprouts. It’s the black sheep of vegetables… “eeew brussels sprouts,” is the default way to use it in a sentence. But they really are lovely little things, if you cook them to the edges of crispiness rather than the edges of mushiness. And they’re so fun to snap off of the tall […]

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“Beans!”

Such a noble food. The cranberry beans are tender and ready. So tender you can pop them out of their shells and eat them raw. Or if you’re not feeling so adventurous, you can cook them til they are stewy and delicious. Here’s how: Print“Cranberry Beans, Georgia-Style” Prep Time: 5 minutesCook Time: 45 minutesTotal Time: 50 minutes Yield: 2 servings Four ingredient cooking. My favorite kind.Ingredients1 cup of cranberry beans […]

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“Eggplant Surprise”

Changing People’s Minds: A Step by Step Guide: One particularly fine friend recently said he didn’t like eggplant. So I made eggplant for dinner. When someone tells me they don’t like a particular food, I don’t hear them. I go conveniently deaf. Then I’m suddenly possessed by the overwhelming urge to make that particular food. Annoying? Probably… but I like to take the more highbrow view — it is a […]

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“Recipe: Quince 4 Ways”

Today, we make this: One fruit, so many possibilities. Quince granita, quince pâté de fruits, quince soup, poached quince, quince jelly, quince sauce, quince fritters…oh wait… They are one of my favorite fruits. Look how nice and pink they become when you cook them, a soothing glamorous pink. But they start off this color. Green with a hint of yellow. Hard as a rock. And a strange fuzz on them. It’s the pectin […]

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“Sunday Roasted Chicken”

There’s been so much rain in the Northeast this summer, that the quince trees have borne rotted fruit. I’ve missed most of that rain though, and I never thought I’d say so, but I miss it. I’ve spent most of this summer in arid climates where you can’t count on rain to wash away the sidewalk stains. Last night, I felt my first rain in months. It was misty and […]

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“Grandma’s Bundt Cake”

“I just found the best bundt cake recipe in the entire United States,” so said my grandmother as she handed me a piece… she tends to modify recipes often, adding a bit of this and that along the way. Some yogurt here, some honey there. So you’re never quite sure how it got to be so spectacular… something in her kitchen air. The little bundt cake holes can be filled […]

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“Purslane Salad”

You know that fleshy weed that grows in sidewalk cracks? That’s purslane. And it tastes very good if you know how to use it. I didn’t use it properly until this past week when Jon Rowley made me realize that I do like it as more than just an “acid accent” to my normal salad greens. He and I share a love of simple foods, with very simple ingredients. This […]

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