“You need to have the soul of a rabbit to eat lettuce as it is usually served – green leaves slightly lubricated with oil and flavored with vinegar. A salad is only a background; it needs embroidering.” –Paul Roboux (taken from M.F.K. Fisher’s The Art of Eating)
Just as dreamy summer days are a background for endless possibilities of outdoor entertainment, summer salads are a background for endless possibilities of gastronomic entertainment.
Below are seven different recipes for your summer salads, one for each day of the week (note: we’ve included three different versions of the Nicoise Salad at the end). Happy Summer! Read more
“…you dream about food – not just any food, but perfect food, the best food, magical meals, famous and awe-inspiring, the one piece of meat, the exact taste of buttery corn, tomatoes so ripe they split and sweeten the air, beans so crisp they snap between the teeth, gravy like mother’s milk singing to your bloodstream.” –Dorothy Allison (writer, 1949–)
Thinking of the Kentucky Derby this weekend – where “Always Dreaming” made two Brooklyn boys’ Derby dreams come true – Mother’s Day next weekend and The Blue Coffee Pot restaurant where I had the best biscuits and sausage gravy I’ve ever had in my life.
What made this unexpected, out-in-the-middle-of-nowhere breakfast on an Indian Reservation in Kayenta, Arizona something to dream about? The scrambled eggs and the sausage gravy were like taking a bite out of a perfectly seasoned feathery light pillow of deliciousness. Never, in all of my biscuits and sausage gravy travels, have I experienced such genuine affection for what typically is a heavy lump of a dish that favors the appetite attentions of hungry men. Read more
For a perfect ending to April, and after a month long celebration of poetry, and in recognition of the “changin’ times” wrought by the Swedish Nobel Committee awarding, for the first time in its history, a songwriter (Bob Dylan!) the Nobel Prize in Literature, have a listen to Bob Dylan’s song “Series of Dreams” (from The Bootleg Series Volumes 1-3, rare & unreleased):
“…If my thought-dreams could be seen they’d probably put my head in a guillotine”, while making “Bob Dylan’s Perfect Meatball Recipe” below.
“Today me will live in the moment, unless it is unpleasant. In which case me will eat a cookie.”–Cookie Monster
Sometimes it’s the little things in life that can bring us the most joy, such as a steaming cup of hot tea and a homemade sugar cookie with buttercream frosting and sprinkles. Below are three recipes for sugar cookies, two of which are plain old-fashioned recipes with basic simple ingredients, while the third recipe adds a couple of twists and turns to a basic recipe, giving it a little extra dash of ultimate spring flair! 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
“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
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
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