In Parm Bones: How to Raise Flavor From Foods You Might Throw Away, Zingerman’s Mo Frechette outlines tricks traditional, i.e. frugal, ie savvy cooks use to amplify flavor from the last bits of ingredients. They’re essential, as is this Parm Bone Broth recipe.
Read MoreHow to Make the Most of The Delicious End of Asparagus Season
Asparagus season, usually a fleeting few weeks in Spring, is peaking now. I recommend REVELING in them while you can. New asparagus has an extraordinary pea-like flavor that you can unlock by simply steaming them until crisp-tender. Add butter, or a fried egg and Parmigiano.
Read MoreGiant 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.
Read MorePasta Fries (French Fry Meets Mac+Cheese)
Inspired by the crispy satisfaction of oven fries, I baked leftover tube pasta with grated Parmesan to make something like the chewy-crisp noodles on the top of baked pasta casseroles. Pasta fries make a fine midnight snacks, side dish or hors d’oeuvre, and especially lone-dog supper.
Read MoreThin Lacy Cheese Crisps (You Made Those?!!)
Years ago I learned to make the classic lacy cheese crisps of Friuli Italy called frico, one of those miraculous creations that LOOK really difficult to make, but aren’t. They are the perfect hors d’oeuvre with cocktails, and inspire improvisations; their delectable uses are legion.
Read MoreCelery Root Noodles Inspired by a 4-Star Chef
Amid the black Perigord truffles, foie gras and caviar that laced a celebration dinner at New York restaurant Gabriel Kreuther, an utterly simple idea lay hidden. As I carefully deconstructed the “Cardamom Roasted Alaskan King Crab, uni coulis, celeriac, sea cress”, I discovered thin, tender noodles barely swathed in an uni-perfumed cream. When I honed in…
Read MoreThe Unexpected Pleasures of Shelling Spring Peas and Summer Beans
At twilight recently, I sat on the terrace with a friend shelling a huge bag of fresh peas. Our conversation meandered as we worked. We could have been sitting on a porch in the country. I wondered if THIS was what peas and shell beans were really made to do: bring friends and family together over a calming task that would yield something truly special.
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