Florida Mountain Turnips!
Florida Mountain Turnips!
Summer in a bowl, using the quickest version I know…
I conjured this up at 9 or 10 last night, not my sharpest time, so I used the food processor to help out. The results may not be as pretty as hand cut produce, but the flavor is summer’s finale in a […]
What can you cook up with all these last-of-the-season onions, tomatoes and peppers? You’ll love the sweet flavor and dense, sticky texture of this versatile grain salad. It is easy to prepare and particularly good cold. Bulgur, which is also called cracked wheat, can be found in specialty and health food stores, as […]
Using tortillas, rather than the traditional crepe wrapper, results in a crisp crust that’s lighter. It also cuts down considerably on the preparation time, making these a snap to prepare.
The unctuous filling is elevated by best fruit of the season. (Now’s the time for peaches and blueberries.) This flexible […]
Salt Alert: Apologies to those of you who thought you really needed 14 teaspoons of salt in the cucumber soup. It was a typo: It’s 1/4!
Savory, sweet and salty — what more can you ask for? Crisp watermelon and flavorful heirloom tomatoes make this salad a summer classic. I used Brandywine tomatoes and […]
Made with light-colored heirloom beets. For a super bright color, use classic red-purple beets.
If you’re a beet lover, Eureka! Here’s a simple summer soup that’s beety, refreshing and pretty. If you’re not — and I’ve seen grown men cry over beets —this recipe is one of the easiest ways to introduce […]
My husband may be the love of my life, but soup is my culinary ballast, reliably providing a warm hug, asking little in return, only a bowl to hold it and a spoon to consume it. And this soup is summer’s embrace. Tuscany-in-a-bowl, serve Poppa al Pomadoro when tomatoes are at their […]
Toss the first of spring watercress with the fall of the apples.
I lived in my 1810 house for 20 years before I had the sense to look down at the spring behind it and recognize fresh watercress. There it was, looking just like the store-bought stuff, but younger and fresher.
Now that goodies are popping out of the ground in rapid succession, it’s time to lather toasted baguettes with everything local. So disobey your mom and play with your food. Fool with anything farm fresh, from goat cheese and sun-ripened berries in June to roasted butternut squash puree with fresh sage in October.
Fresh Chive Noodles with Arugula & Fiddlehead Ferns (More variations below)
On Sunday, my 8-year old niece, Sadie, and I popped over to my neighbor Ruth’s place to visit her parrot and chickens and pick up a dozen fresh eggs. Black and white with deep red beaks, Ruth’s hens pecked […]