I’ve made this ragu twice in recent weeks. It’s all part of my efforts to cut up and eat whole animals, and my friend and farmer Ray Bradley has been kind enough to hook me up with some very nice … Continue reading…
Tomatoes
Hail the weekend, and this Fish Soup!
I for one have had a long week and am happy it’s finally Friday night. If you live in Brooklyn I recommend you do one thing this weekend, go to the Blue Moon Bash. If you don’t live in Brooklyn … Continue reading…
Holy Mother of Squash Blossoms!
The last time I ate squash blossoms I was in Italy, they were stuffed with mozzarella di bufala and we enjoyed them while gazing out over Lago Maggiore. But the last time I spotted squash blossoms, prior to this past … Continue reading…
Canyon Cooking: Westwater Chili
On Thursday afternoon I arrived home from Utah and spent a few quiet hours alone in our apartment praying my brain wouldn’t catch up to my body too soon. I closed my eyes that night and dreamed of big skies … Continue reading…
A Late Summer Market Brunch: Skakshuka!
Greenmarket Saturdays are a ritual in our house. Every week, rain or shine, Brad, Francine and I always make our way to Grand Army Plaza to load up on some seasonal goodness. So when I read the NY Locavore challenge … Continue reading…
Hurricanes, Hoarding and Tomatoes
Here we are in Brooklyn waiting for the storm to come (that would be Hurricane Irene). She has freaked this city out and we’ve battered down and stocked up in anticipation. I read advisories about having shelf-stable food on hand, … Continue reading…
A Simple Summer Supper, Family Style
Most of the time when I’m cooking for more than 2 people (or 3, as our friend Alexis is a frequent guest at our table), it’s when I’m throwing a dinner party for our food-loving Brooklyn friends. But for the … Continue reading…
Gratin of Summer Vegetables in Pesto
This is a great accompaniment to grilled fish or chicken. I also love it over pasta. Feel free to experiment with the vegetables you use. Eggplant and peppers might also work nicely. (serves 4-6) 2 medium summer squash (about 3/4 … Continue reading…
Garden Tomato Sauce
If you’ve got lots of tomatoes, this recipe also freezes well. I make a few batches each summer and it is a treat to defrost mid winter! 1 Tablespoon olive oil 2 cloves garlic 1 red onion, diced 1 bell … Continue reading…
Roasted Tomato Chipotle Salsa
Smoky and spicy! (Makes 2.5 to 3 cups) 1 1/2 lb. plum tomatoes, cored and halved 2 cloves garlic 1 thinly sliced medium red onion 1 cut up red bell pepper 2 tablespoons olive oil 1 1/2 teaspoons sea salt … Continue reading…