There is a time for everything, including a time for asparagus and artichokes and cookbooks that are all about spring cuisine! Adding to the growing collection of beautiful cookbooks from the culinary world which are dedicated to seasonal cooking is one of London’s “most respected and acclaimed chefs” Skye Gyngell’s new cookbook Spring.
Ms. Gyngell, who also has published three other cookbooks*, is known “for her distinctively seasonal, elegant cooking, creating dishes inspired by what she saw growing and blossoming around her.” She also has a new restaurant by the same name “Spring” in the heart of London’s arts and culture district.
It is worth checking out her website, where you can find one of her shared recipes of the month (see below). Read more
Springtime is here, which means it is time to “lighten” the calorie load of winter heavy sticky buns and deep fried apple fritters to Peter Rabbit-like muffins filled with wholesome good-for-your ingredients such as carrots, zucchini, apples, nuts, coconut and raisins.
The three recipes below are filled with superfood ingredients that are bound to add an extra skippety-hippety-hop and touch of sweet to all of your glorious spring mornings! Read more
I was born in West Virginia and so, by birth, I am an official hillbilly. Though I have lived in New England for almost 35 years, I cannot deny the strong soulful connection to the “wild and wonderful” land of West Virginia where much of my simple childhood was spent. In my college years, I once went spelunking in the mountains of West Virginia and after a day exploring deep in a cave of stalactites and stalagmites and winding knee-high rivers, we climbed to the top of an Appalachian hill in the dark and slept. When I awoke in the fresh mountain air, my eyes opened to a pastoral delight of beautiful rolling cow dotted hills. The hills and hollows of West Virginia truly are in my blood.
And so, last August when I spotted, prominently displayed in a bookshop in New York City, Hillbilly Elegy, my heart skipped a beat (how often does one come across the word “hillbilly”?). I knew I had to read it for the mere prospect of taking me back, with a strong sense of place, to the Appalachian hills where I came from.
“March is a month of considerable frustration – it is so near Spring and yet across a great deal of the country the weather is still so violent and changeable that outdoor activity in our yards seems light years away.” –Thalassa Cruso (known as “The Julia Child of Horticulture”, 1909-1997)
While waiting for the March Lion to turn into a Lamb, for the snow to melt and the ground to thaw, consider baking one of the three cakes below (taken from “The Food52 Cookbook” by Amanda Hesser & Merrill Stubbs, 2011). Read more
As a tribute to the historic Waldorf Astoria Hotel on Park Avenue in New York City, currently under renovation with plans to reopen with condominiums, we’re featuring our own recipe for a winter Waldorf Salad, along with a few more “official” recipes. A healthy addition to any meal, or even a meal unto itself, we hope you enjoy!
Ingredients for the salad: 1 head of Romaine Lettuce
1/4 – 1/3 cup of Roasted Salted Pecans
1/4 – 1/3 cup of fresh bite-sized chopped Parmesan Cheese
1/4 -1/3 cup dried cherries and cranberries, roughly chopped (we use Mariani brand)
1/2 of bite-sized large apple (we use Crisps Pink or any crisp firm winter apple) Read more
“Dogs’ lives are too short. Their only fault, really.” –Agnes Sligh Turnbull, American Novelist (1888-1982)
“Until one has loved an animal, a part of one’s soul remains unawakened.”
–Anatole France, French Novelist (1844-1924)
Anyone who has loved and lost a dog will appreciate Lucy Dawson’s sketches in her book, Dogs Rough & Smooth, originally published in 1937.
Dawson (1870-1954) was a popular British illustrator known for her paintings and sketches of a variety of dog breeds and was commissioned by the Royal Family to paint the Queen Mother’s favorite Corgi, Dookie. The book, her second of dog sketches following Dogs As I See Them, was republished in 2016 with a foreword by Susan Orlean, an author of several books including Rin Tin Tin and a contributor to several publications, including the New Yorker, Smithsonian Magazine and the New York Times. Read more
Inspired by all of the warm-lighted, cozy and down-home, family-run Italian Cafes we seem to stumble upon when traveling about, below is a simple recipe for one of our favorite Italian chicken dishes along with three elegant chiantis to create an “Italian Cafe” meal at home during the cold month of January. Read more
Ahh, summer…there is nothing more inspiring than the majestic beauty of a sailboat sailing offshore, making its way into a welcoming harbor filled with beautiful white boats on a sunset-splashed summer evening.
It brings forth dreams of heroic adventures on the high seas and imaginings of far-away paradisiacal places with “palm-green shores” and ancient ports with cargo ships unloading their treasures of “emeralds, amethysts, topazes, cinnamon, and gold moidores” (as John Masefield describes in his poem “Cargoes”), all bathed in the magical golden hues of summer.
The idea of sailing is the ultimate romantic longing – glistening waters, brilliant sunsets, and a solitude that drenches the soul in the wonder, mystery and power of the natural world. Read more
The Key Lime* – different from Persian or Tahiti limes that one typically sees in the grocery store – was introduced to the Florida Keys during the 1830s by Henry Perrine, a diplomat and botanist who discovered the plant in Mexico.
It is little surprise, then, that the combination of refreshing limes and sweet condensed milk, which was also invented around the same time, eventually evolved to become Florida’s State Pie.
In fact, it was only on a recent trip to Florida that I discovered just how many varieties there are to Key Lime Pie – and how delicious the perfect one can truly be. From light and fluffy to a heavier custard-like filling, one quickly develops a discriminating palate for a dessert that is offered in just about every restaurant in the state. Read more
“A dessert typically consisting of plain or sponge cake often soaked with wine or spirits (as brandy or rum) and topped with layers of preserves, custard, and cream.” –Definition of English Trifle, as found in the Merriam-Webster dictionary
I can still remember the first English Trifle I tasted years ago. Its soft airy whipped cream, comforting creamy pudding, fresh sweet berries and crumbly texture made for one memorable, heavenly dessert.
Having scoured my cookbooks (this was pre-internet) for an English Trifle recipe, but failing to find one that reflected the culinary vision I had in my baker’s mind, I set out to create my own.
I had just read Frances Mayes’ 1996 memoir Under the Tuscan Sun, in which she shared a Lemon Cake recipe that I had made, served with fresh strawberries and whipped cream. Deliciously moist and fresh, I decided to make my first trifle with her lemon cake in place of the more typical ladyfingers and sponge cake that one finds in traditional English Trifle recipes. Read more