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All in Food
I predict Annie Schennum’s “Ginger Chicken Thighs with Sweet Potatoes” - using stem ginger - is about to dethrone Chicken Marbella as the potluck favorite.
In this Irish Kedgeree the pink of the smoked salmon is beautiful with the yellows of the rice and eggs. It would beautiful in an Easter Brunch if you don't get around to making it for St. Patrick's Day.
This soup is so beloved, so requested, so remembered, that I know at least two grandparents who return to Grandparents' Day at the Waring School each year just for the soup.
Counting to St. Patrick’s Day, my new favorite way to honor the lengthening daylight and muddy days of early spring, I’ve been making Irish Soda Bread.
I like Guinness. I love Irish Poetry. I like an accent of any kind. How can I resist this holiday anymore?
These cantuccini have a perfect ratio of breakable crust to gooey center, studded with a more-than-casual crunch of almonds. I’ve actually tried to bake these cookies, and they’re much more complicated than they appear; A masterpiece always looks so simple, right?
This brussels sprout recipe is Enzo’s answer to the question, “how do we make a panzanella salad - the traditional Italian bread salad made with summery red tomatoes and fresh basil - in New England in the winter?”
While this is not your traditional Valentine’s indulgence, you may know someone like my mother and me who loves pears more than chocolate. Indulge them, too.
I recently did a presentation for the North Shore Hunger Network, a collection of organizations working with feeding the hungry from Boston to Amesbury, on preparing low-fat, low-sodium meals from a Food Pantry. I’ll write more about this organization soon, but I thought I’d post my tips - some basic, some a little out there - and some recipes.
Skin and bones are a cook’s best friend; they never fail to remind me I’m not crazy to sign up for a whole fish when I sign up for my weekly Fresh Catch share.
Off all the recipes I’ve been picking through in my mother’s files, this is the one I’ve been longing to make. It may be that I can still smell the bread hot from the oven - nothing so memory-stirring as fresh bread and rosemary. It may also be the simple fact that across time rosemary has always symbolized remembrance.
Think of our version of a prawn as a great local resource for flavor. Their shells, along with some onion, celery and carrot, make an amazing stock. Strain it, and throw in some pollock or hake for a delicious local soupe de poisson.
As the pond ice and the sea smoke thicken, it’s finally time for foods that answer cold and dark with steaming and rich.
The diet game is all about deprivation and denial. So learn to outsmart the game. Learn to play it in reverse. Make the game be about, “what delicious thing CAN I make for myself today?”
A cornmeal pound cake, graced with pears poached in a rosemary syrup, sugared rosemary sprigs on the side, this dessert is winter fondly remembering September.
I belong to the “Always Eat Lentils On New Year’s Day” religion. Some may call it superstition; I call it religion, because I believe eating lentils - any recipe, any shape, any temperature, any course - will make the following year a lucky one.
This recipe is guacamole all grown up. Four avocados pureed with cream cheese, shallot, garlic and chili powder, the pate becomes a suave version of one’s favorite Southwest flavors.
There are two very nice things about making Larsen’s Fish Stew. The first is that you get to think about sunsets in Menemsha while you're chopping vegetables. The second is that it's delicious and interesting, a Japanese and Baltimore twist on chowder.
I was in Lula’s Pantry recently and couldn’t resist the handmade Ligurian Pastas, “Sapori di Liguria.”