One of my favorite ways to cook small, whole firm root vegetables is to bury them in Kosher salt and roast them. It yields an extraordinarily pure flavor.
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Giant Chewy, Crispy, Eggy Popover-Pancake (Savory or Sweet)
As we were gobbling a giant sweet, lemony dessert popover with pancake overtones, we thought: Wouldn’t this also be great SAVORY instead of sweet? So we added Parmigiano Regginao to the basic egg and flour structure with to make delectable lunch, supper, hors d’oeuvre.
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Salt-Roasted New Potatoes with Crème Fraïche and Cracked Coriander
Roasting new potatoes buried in salt transforms them, yielding an extraordinarily pure flavor and creamy interior. Creme fraiche, cracked coriander and snipped chives gild the lily.
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Scent Your Home with Wood Smoke, and a Poem
Even in chilly climates and country settings, wood fires, the most ancient of heating methods, have begun to go out of favor due to health and environmental concerns. Still, a house that smells like wood smoke evokes primal memory and connection, as the poem below describes. Whether you live in city or country, it’s an easy feeling to…
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Taco Improvisations for Boeuf Bourguignon + Other Leftovers
This winter, I found myself cooking up slow-cooked stews of various kinds including Boeuf Bourguignon (a classic French stew) and freezing them, so I could have a stock-pile of instantly-heatable dinners for myself when things got busy AND use to throw last-minute dinner parties. When spring finally arrived, I found myself no longer hungry for the…
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Recipe: Fast-and-Furious Peas in their Pod (No Shucking!)
It is peak pea season and we can’t think of a better, easier, more delightful way to eat them than this simple recipe from Canal House Cooking Volume No. 3: Winter & Spring. Unshucked peas-in-their-pods are cooked in a hot cast-iron skillet until blistered. Then you just salt and eat: the perfect hors d’oeuvre for a summer…
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