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Thursday, June 28, 2012 06:07 pm
The Belle Époque, known in America as the “Guilded Age,” lasted roughly between 1890 and the onset of WWI. Auguste Escoffier was its most renowned chef, and he paid homage to its...
Thursday, June 28, 2012 05:49 pm
Jeni’s Splendid Ice Creams (see my 10/22/12 IT column, “Ice cream art and science”) provided the techniques for this recipe; the flavor combination is my own. The blueberry swirl/...
Thursday, June 28, 2012 04:00 am
This riff on Mexican fruit-based salsas is eye-catching and delicious. Serve with tortilla chips, or as a condiment for grilled fish or pork. • 2 c. unpeeled, ripe but firm nectarines, cut in...
Thursday, June 28, 2012 01:03 am
It’s my earliest taste memory: Climbing our white peach tree to pick a dead-ripe sun-hot fruit. Biting into its flesh, I’d savor its succulence as the warm juices dribbled down my chin. Th...
Thursday, June 21, 2012 01:01 am
Pennsylvania Dutch/Amish cooking is known for its pies. Shoefly Pie is perhaps the most indigenously famous. It’s also a favorite in America’s South. Truthfully, shoefly pie isn’t ...
Thursday, June 21, 2012 02:55 am
“…I have always depended on the kindness of strangers.”From Tennessee Williams’ play, A Streetcar Named Desire My circumstances and those culminating in those final words of A...
Thursday, June 14, 2012 10:08 am
On Memorial Day, I was once again heading to Brooklyn by myself. But this time I was driving our full-sized van, overflowing with camping gear. I’d spend some time with my grandson, daughter and...
Thursday, June 7, 2012 03:34 pm
Many years ago, I bought sea scallops. It was a cool day. I came home directly from the store and refrigerated them, but when I opened the bag to start cooking, a nauseating smell hit my nostrils. Eve...
Thursday, May 31, 2012 05:23 pm
Hot sauces made from Habañero peppers are endemic in the Caribbean, but seldom found elsewhere. I first tasted this riff on a traditional Caribbean Carrot hot sauce that substitutes sweet po...

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