Don’t forget dessert! by Brian Ricci In all the heat of grilling and last minute adjustments and mixing, it’s nice to have a finished, refreshing dessert in your “back pocket.” This should be prepared 1 to 2 days in advance so you can take it off the prep list and move on. Just remember not
MoreAn unsung workhorse of the kitchen gets its close-up by Brian Ricci Celery is often overlooked in favor of more extroverted vegetables. (I’m looking at you, candy-striped beets!) We tend to associate celery with a crunchy, bland flavor, whose greatest purpose may be to act as a vehicle for peanut butter and raisins. No more.
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The Nightshade Parade is Here by Anna Herman Backyard and farm-stand tomatoes are finally here. Local farmers—and we backyard gardeners—choose varieties to grow based on flavor rather than ability to transport. We also grow varying sizes, shapes and colors with unusual provenances. With names like “mortgage lifter,” “little fairy,” “sweet 100” or “green zebra,” the
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Spring Seduction by Christina Pirello During that brief but heavenly time known as early strawberry season, I can think of no other fruit that inspires thoughts of sensuality and romance like these lush berries. Slightly sweet, with just enough tartness to sparkle on our tongue, strawberries seduce us… and we willingly submit for a whirlwind
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Spicy Watercress Salad by Brian Ricci When I was a child, my mother would bring home bags upon bags of watercress each spring. They were gifts from one of her colleagues who cultivated watercress in his garden at home. Mom would gently rinse it and then clip the long tendrils, discarding the thicker, more fibrous
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Spring’s First Stalks by Brian Ricci Oh, April! Named for Aphrodite—the goddess of love— how I’ve missed you. With April’s return we mark the re-emergence of foodstuffs green, delicate and delicious. I’m thinking of the first cuttings of fragrant chervil, peppery watercress and chlorophyllic fiddlehead ferns—but at the top of my list stands the first
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All About the Eggs by Anna Herman These longer days bring a promise of renewal and warmth—the promise of plenty—and have been cause for celebration in most cultures throughout history. As a sure sign of rebirth, the egg—a natural wonder—became an important symbol of this happiness and joy and fertility that heralds spring’s arrival. Eggs
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Sweet Spring Onions by Christina Pirello While many of us can’t imagine anything more alluring than the taste of sautéed onions, sometimes we want something less intense—but that still hints at onion flavor. In this case, scallions, green onions and spring onions are often our alliums of choice. But what are spring onions—and are they
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Potato and Pesto Perfection by Anna Herman While I like wheat and the wonderful way its protein gluten can transform into crispy bread and chewy seitan, I also like to host all comers on pizza night. Gluten-free baking skills now seem essential in one’s culinary arsenal, and with alternative ingredients now sold almost everywhere, it’s
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Stay-In Brunch Pizza by Peggy Paul Casella I developed this recipe for those mornings when I wake up craving brunch food, but the thought of getting out of my pajamas, piling on woolly layers and schlepping through the snow makes me want to hide under the covers till spring. With bubbly cheese, eggs, thick-cut bacon
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