Blackberries are considered both a scourge and a blessing. They grow anywhere and everywhere, bristling with thorns, invading civilized gardens, threatening to obliterate freeway on-ramps. But in August, if you see a car pulled off the side of the road, you can bet everyone’s piled out to gather wild blackberries to eat out-of-hand and transform in the kitchen.
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Years ago, I created a crumble recipe that works for just about any fruit. With its crunchy topping of almonds and brown sugar over warm fruit, it’s a fine stand-in for a tart. In summer, I return year after year to the essential strawberry-rhubarb recipe I first published in A New Way to Cook, swapping in fresh pitted cherries…
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Every so often, a friend calls to ask me what cooking equipment to recommend. LONG story! You’ll find an extensive list of equipment for a basic kitchen in A New Way to Cook, along with 700+ pages of essential techniques and recipes. For now, here are my tried-and-true favorites, from high to low and back.
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Last Saturday, interior designer Suzanne Shaker emailed us images of the Strawberry-Rhubarb Crumble she was making at her wondrous Shelter Island home. The recipe is from Sally’s cookbook A New Way to Cook. On Sunday, Suzanne sent a follow-up email with a gluten-free improvisation she’d made on the basic recipe. We’re publishing the recipe, below, along with…
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Peak season for artichokes is March through May and the markets are still full of plump globes. So I am making this recipe often to serve as an hors d’oeuvres with drinks before dinner parties, and the occasional panful for my supper. It chases after the flavors of fried artichokes I’ve had in Italy, but…
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We honor the late chef Charlie Trotter by sharing one of his brilliant creations: Red Wine Essence, one of the most extraordinarily extravagant and extraordinarily delicious sauces in our repertoire, and cunningly easy to make.
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This weekend when we go to the farmer’s market, we will have Tubetti Pasta with Asparagus, Morels and Fava Beans from Sally’s award-winning cookbook A New Way to Cook in mind. It the perfect spring-into-summer pasta recipe because it lends itself to endless improvisation, depending on what look’s best in the market, or how much energy we have. It plays…
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Some time ago, Michael Druzinsky, an acquaintance of mine who is a composer, emailed his friend Mark Bernstein, who created the idea-mapping softwear Tinderbox, to ask if he’d mind talking to me about his very interesting software. Michael forwarded Mark’s reply: “Sally Schneider’s book, A New Way to Cook, changed my life. I’ve given it to lots…
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Our giveaway contest is over and our winner has been selected at random–Marti will be receiving the signed, first edition of A New Way to Cook! Congrats Marti. We hope you it comes in useful for the farmer’s market treasures you mentioned in your comment: “Bring it. Today’s Farmer’s Market basket full of ruby red…
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Time’s almost up for our current book giveaway! Tonight at midnight, we’ll be picking a commenter at random to receive a signed, first edition copy of Sally’s A New Way to Cook. Over the past couple of weeks we’ve been posting seasonal recipes from the book, like Strawberries in Beaujolais Sauce, Classic Coleslaw, and three…
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Before picking the winner of our latest book giveaway on June 19 (a signed, first edition copy of Sally’s A New Way to Cook), we’ve been posting recipes from the book that fit the season. With summer fast approaching, slaws are the inevitable – and perfect – accompaniment to barbeques, picnics, and porch suppers. We serve this…
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In honor of our giveaway of a signed, first-edition of Sally’s A New Way to Cook, we thought we’d publish 3 recipes for summer that are both crazy-simple (one has only 1 ingredient!) and dazzling. They make up just a fraction of the book’s chapter on fruit desserts. It includes a guide for improvising flavored…
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Last week we posted a recipe for Strawberries in Beaujolais Sauce from Sally’s A New Way to Cook, and thought: what better way to kick-off the summer than to give the book away?! And a signed first-edition copy at that. These hardcover editions with the jazzy stripe-ed covers are now out of print and hard…
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May offers a brief window when the markets are flush with fragrant local strawberries. We’ve been given a couple of cartons by friends who actually had time to get to the greenmarket: sublime little sweet bites perfect as is. But we were reminded of a recipe for Strawberries in Beaujolais Sauce from Sally’s A New…
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On Christmas day, I received a totally unexpected and mind-boggling gift: an email alerting me that my 2001 cookbook A New Way to Cook is included on the Guardian’s “The Best Food Books of the Decade” list. It is such an honor; please bear with me for tooting horns and telling a tale. From UK foodwriter…
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