Summertime is harvest time for sweet stone fruits: apricots, peaches, plums, nectarines and plumcots, a hybrid of a plum and an apricot. Plumcots have been around at least since the days of Luther Burbank, who named them. They’re also known as apriplums.
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By Sara Moulton The Associated Press
Chicken wings are wonderful, but Buffalo Chicken Wings are on another level and that’s thanks to the sauce. Defined by blue cheese, celery and hot sauce, Buffalo sauce could glorify any number of dishes. (Imagine how luscious it would be on a steak!) Looking ahead to the Fourth of July and its picnics, I wondered what would happen if I Buffalo’d some potato salad.
I’ve always been a sucker for scallops. They’re sweet, meaty, cylindrical and bite-sized. This particular recipe puts scallops at the centre of a skewer’s worth of very tasty kebabs. It requires no more than 15 minutes hands-on time and 40 minutes total from start to finish.
There are few dishes more elemental and satisfying than bruschetta. A mainstay at many Italian restaurants, it’s an appetizer comprising slices of grilled bread adorned with any number of toppings. According to Italian cookbook author Marcella Hazan, bruschetta likely originated in ancient Rome.
The first time I ate fresh soybeans was, naturally enough, at a Japanese restaurant. Known as edamame, the dish is a staple of Japanese restaurant menus.
Here in America we think of white asparagus as the pink elephant of the vegetable world not even a rumour so much as a hallucination.
It actually has been a staple in Europe for centuries. These days, happily enough, I’ve been spotting white asparagus more often on our side of the pond.
Horseradish a member of the mustard family native to Eastern and Central Europe has been enjoyed by people since antiquity. Even so, when Peter Kump, one of my mentors, wrote in praise of the root in 1992, he argued well that horseradish remained vastly underappreciated.
Let’s say that most of the folks coming to your place for the Passover feast are vegetarians. And let’s say that you want to cater to them without breaking the hearts of the die-hard carnivores whose mouths water at the very thought of pot roast. Is there a centerpiece dish that will make everyone happy?
Yes. As long as your vegetarians can tolerate dairy, this “lasagna” is a winner.
Fresh lemon including the juice and the peel is one of my all-time favourite ingredients, in part because it’s just so versatile. It can be the star of the show (as in this recipe) or a brilliant supporting actor (as in so many of my everyday dishes). It’s indispensable in fish dishes and pairs beautifully with all sorts of vegetables, raw and cooked.
If you’ve always nursed a yen to make your own sausage, but you don’t own a meat grinder and you’re dubious about the joys of stuffing ground meat into casings, this recipe for rustic sausage patties is for you.