When the farmers market still looks like summer but the air starts to feel like fall (and I absolutely love it when and if this happens), it’s a good time to make a slow-simmered vegetable curry. We’re not quite in winter squash season, and lord knows we make all sorts of wintery stews with those. And roots? They can wait in the ground for now. So let’s enjoy the harvest’s final hurrahs of a certain nightshade that must be cooked … Read More
There’s something uniquely appealing about this omelet—so much so, that it’s quite the phenomenal street food in Taiwan. It’s a singular kind of dish that’s uniquely appreciated there (if they were to have a “uniquely popular” map on the topic, I’d put money down that this dish would be the one to beat in Taiwan). But I don’t think I could call this version, which I made at a sleepy Connecticut shore town with family, a “Taiwanese oyster omelet.” That’s because I missed a … Read More
Having juicy, red tomatoes at the peak of summer ripeness is a question of integrity (yours, not theirs, which is pristine): Do we adulterate these fine specimen by adding other flavors and ingredients, which may make them seem less-than or tagalong, or do we seize upon the day to celebrate only the virtues of a very good thing while we still can? I wonder if people indicted in the #AshleyMadison hack are pondering their initial choices when they decided to vacation from their spouses for a gutsy adventure with … Read More
The first cream of X soup (or “bisque”) I ever fell in love with was cauliflower. My mom and I ordered it at a diner in New Jersey once when I was little; we ate the whole cup full and had to order another (should have gotten the bowl). That creamy, white velouté was something exotic to both of us, I think, but mild and unassuming at the same time. I found an appreciation for dairy, which my young palate had been … Read More
Breakfast salad. It’s not something you hear as often as breakfast sandwich, breakfast burrito, or maybe even breakfast lasagna. And no, it doesn’t have eggs to give it that smack of “breakfast” approval. I just had some beautiful peaches and nectarines, and leafy lettuce from my CSA, and I didn’t feel like eating them separately. Or having yogurt with those peaches and perhaps some granola. Then I realized that this crispy oat-flecked topping could be great on a salad instead … Read More
A brief history of non-risotto “risottos”: At one point, everyone was making risotto with barley instead of short-grain (commonly Arborio) rice. This was undermining the term orzotto, a similar Italian dish made with barley. Then we began to see “risotto” being made with all kinds of other “whole grains for health,” appreciating the nuances of nutty flavor and bite from the likes of spelt, oats, quinoa, wheatberries and more—and I was not one to miss out on the fun. So then it seemed absol-otto awesome … Read More
So after this year’s Fourth of July barbecue, where I consumed lettuce wraps packed with meat, a hot dog, a chicken burger, a kielbasa, and some wings, I decided to go easy on my lunches the following week. I propped my kitchen stool below the highest cupboards to look for some whole grains to make a refreshing salad with—maybe quinoa, maybe spelt, or some neat-o ancient grains would be found there, I thought. But I didn’t find those.