Beef Stroganoff was invented in mid-19th-century Russia and embraced in America in the 1950s. Here, this comfort food favorite gets a welcome update/upgrade. Recipe below.
We are just back from a wonderful road trip that covered almost 2,500 miles and brought us to so many beautiful parts of America and left us dazzled with the natural beauty and grandeur of, well, pretty much everything we saw. [click to continue…]
The sign above says it all. For the first time since we bought our new old house more than two years ago, Marion and I are on a road trip. Not just a weekend getaway, but a bonafide, see-things-we-haven’t-seen-before road trip. [click to continue…]
Fried rounds of store-bought polenta are topped with fresh mozzarella, caramelized onions and apricot jam for lunch on a busy Sunday. Recipe of sorts below.
Sunday was yet another of our patented too-busy days. Marion spent much of it digging in the garden of our new old house. As Marion tells it, most of what she is doing now isn’t gardening, but getting ready to garden. Digging up and hauling away tons of debris from the demolition and rehab of the house—nails, shards of glass, wire, chunks of wood and plaster. She’s also unearthed countless marbles, coins of various denominations and vintages (including an Indian Head nickel too ruined to reveal its age), a small (and unfortunately broken) glass bottle shaped like an automobile. And this literate little fellow. [click to continue…]
Cooking a post-worthy recipe is not happening this week. So instead, we take a look back at what we’ve cooked in some Septembers past.
Fish and Corn Chowder
Marion cooks up a hearty chowder, chock full of potatoes, corn, fish and bacon, giving it a sweet note by substituting corn stock for fish stock. You’ll find the recipe here. [click to continue…]
Ricotta, goat cheese, dried tart cherries and a mere 7 tablespoons of flour are the basis for this traditional Italian cake. Recipe below.
Since we moved, some of our boxes of cookbooks have not yet revealed themselves. The other day, I was looking for them and for some documents. I didn’t find any of that (yet), but in a box otherwise full of a jumble of office things was Italian Kitchen, by Anna Del Conte. [click to continue…]
Chicken thighs are seared, then pan roasted with apples, capers, shallots and rosemary for a meal that tastes like autumn. Recipe below.
For much of my life, autumn has felt like a beginning to me. Starting with grade school, fall marked the start of something new. A new year, with fresh school supplies, new clothes, new classes—and sometimes, new schools (we moved a lot). After college, I taught for a number of years—first elementary, then college—and that autumnal sense of renewal stayed with me. Now, I get that same sensation in the kitchen when September rolls around. [click to continue…]
So now we’re being threatened with taco trucks. “On every corner!” The response to this latest us-against-them lunacy has been deservedly hilarious. Talk show monologues, Facebook memes and T-shirts have all embraced the impending wealth of taco choices. [click to continue…]
Cantonese-inspired, Turkey Zucchini Stir Fry is weeknight quick and a delicious way to take advantage of your garden’s (or farmers market’s) sudden zucchini bounty. Recipe below.
The wayback machine is reminding me of the summer when everybody I knew, absolutely everybody, was growing zucchini. It was the first time any of us had grown zucchini, so no one really knew what to do—how to plant it, when to plant it and, most critically, when to harvest it. [click to continue…]
Pesto is a quintessential summer meal maker—garden fresh, versatile and requiring little or no cooking. Here are five pesto recipes, from the traditional basil to creative takes using sage, cilantro and even kale.
A sudden abundance of basil in our garden has us enjoying quick weeknight—and lazy weekend—dinners of simply prepared pesto with pasta. But it doesn’t always have to team up with pasta. It can be tossed with cooked potatoes and green beans, spooned over grilled meats and fishes—even smeared on crusty bread as a snack or appetizer. And it doesn’t always require basil, as some of these recipes demonstrate. [click to continue…]
Chicken breasts are briefly marinated in olive oil, sherry vinegar, Dijon mustard and fresh sage, then roasted. The mustard quietly blends in, taking on a subtle role. Recipe below.
Mustard is pretty much our favorite condiment. At any given moment, we have five or six varieties in our fridge. We give each other mustards as stocking stuffers. We love its brash, tangy brightness when slathered on things and all the ways it can be transformed by various makers—a current favorite is Edmond Fallot’s Walnut Dijon Mustard. But a curious thing happens when you cook with mustard. It disappears. [click to continue…]