adapted from Beyond the Great Wall, Jeffrey Alford and Naomi Duguid 4 Asian eggplants 2 medium tomatoes 4 green onions 2 T toasted sesame oil 1 T minced garlic 1 T grated ginger 2 t salt 1/2-1 c homemade chicken Read on!
Food just tastes better outdoors. Breathing fresh air, drunk on sunshine and a slight breeze . . . I love a picnic. An al fresco repast can be as simple as cheese, bread & charcuterie, but if I can find Read on!
Summer might call to mind lazy afternoons by the swimming hole, the creaky slam of a screen door, and the distant sound of children running through sprinklers, but for those of us involved in the business of food, there’s a Read on!
Late-summer crops are always full of memories. Perhaps because I spent so much of my childhood summers in Louisiana with my grandparents, or perhaps just because summer cooking took over my grandmother’s life and filled her house with the steamy Read on!
Farming runs in Katie Kraemer and David Pitre’s blood. Katie’s father was a citrus farmer in California, and she says now, “I used to be so proud to write ‘farmer’ for my parents’ occupation when I had to fill out Read on!
1 pint cherry tomatoes, halved 1 bunch basil 8 oz. fresh mozzarella, cut into cubes olive oil salt & pepper Combine tomatoes, mozzarella & basil. Drizzle with olive oil and season with salt and pepper. Sprinkle with a little red Read on!
I was going to make panzanella, and I wanted plump, voluptuous, vine-ripe tomatoes, warm from the sun, with winey juices and the sweet-tart flavors that only good soil, careful tending and hours of sunlight can create. Unfortunately, in the summer Read on!
I point to tall, green, feathery fronds in the garden: “Pull that, Liam.” He yanks and his eyes go wide with shock and awe. “A carrot!!” Like it’s the last thing in the world he expected. A garden will do Read on!
2 tablespoons extra-virgin olive oil 2 large garlic cloves, finely chopped 2 teaspoon chopped thyme 1 Turkish or 1/2 California bay leaf 3 (3-by 1-inch) strips orange zest 1 bunch bok choy or pac choi, cut crosswise into 2-inch pieces Read on!