Our local farmer's market had bunches of the most beautiful, pale white baby turnips. When I get produce this good, I like to showcase it by using every edible part.
For this salad, I cooked the turnips themselves sous vide with butter, lemon juice and garlic, then sliced them in half around the equator so that …
You've probably had a tomato and watermelon salad. That combination seems to be all the rage now, and it emphasizes the fact that tomatoes are a fruit, not a vegetable. So why not go the other direction, and put watermelon to work in a soup that is traditionally made with tomatoes?
Like regular gazpacho, this is …
Depending on where you live, great tomatoes are probably coming online right about now. Once you have gorged yourself on an indecent quantity dressed with nothing but olive oil and salt, and the requisite insalata caprese, maybe you’ll be ready to think about manipulating them just a bit more.
One of my favorite games in the …
I don't allow as how I've actually experienced summer if there hasn't been a huge bowl of strawberry shortcake to sanctify it. Generally I make it with big, flaky biscuits, but for some reason this year it crossed my mind to try it with cornbread instead. Corn and strawberries go really well together, and they …
I love the chewy texture of mushrooms when they are left in bite-sized chunks, rather than thinly sliced. There is a nice contrast between the browned, flavorful crust and the juicy interior.
These mildly-vinegared mushrooms are versatile and easy. I was serving them with a Mexican meal, so I garnished them with cilantro, but you could …
You might notice I've been on a bit of a stovetop-smoking kick, what with last week's frijoles charros. This pineapple and tomatillo salsa uses the exact same method. If you are making both, don't try to get enough smoke from one batch of wood chips; you won't get the best flavor if you run them …
are a classic way of serving beans in Mexico. Unlike refried beans, the pinto beans are served whole, in a broth redolent of smoke and tomato. Traditionally, that smoke flavor comes from bacon.
My first thoughts for creating the smoke in a vegetarian version revolved around using chipotle or chile moro (smoked jalapenos without the adobo …
Zucchini season is just about to hit in earnest. This recipe is a nice way to turn them into a delicious side dish with minimal effort. It mostly handles its own business in the oven, so you can focus on the rest of dinner.
We normally think of dried mint only for making mint tea, but …
I’m obsessed with baharat lately. Baharat is a spice mixture that is popular throughout North Africa, the Levant and the Middle East. Most versions include black pepper, cumin, coriander, cloves and cinnamon. The Turkish variety usually adds dried mint and savory. Like anything else in food, every village and maybe every cook has their own …
At my house, we eat food in styles from all over the world, but rice is far and away our most popular substrate. I’m always experimenting with new ways to cook rice as well as new things to serve with it.
Today’s dish is Caribbean inspired, with coconut milk-scented rice, black beans, plantains, avocado, mango, and a …
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