Being a truly wild food that seems to defy cultivation of any scale, ramps are truly delicious and root me in the season. I especially love them braised in olive oil with bucatini or spaghetti and Parmigiano Reggiano, THE pasta dish for spring.
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In her famous cookbook, Alice B.Toklas called Madame Loubet’s Asparagus Tips “a gastronomic feast. And a thing of beauty.” They are. Here’s how to make them.
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For years I’ve kept a small tin of toasted cracked coriander seeds in my spice drawer to use as an emergency flavor enhancer. Its slightly lemony-orangy-herbal flavor and pleasing crackle provides the perfect little alt-note on all sorts of unexpected foods.
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Available only in winter months when it’s real chocolate coating won’t melt, Mallomars are a deeply satisfying seasonal cookie that inspires very personal improvisation…(and has MANY cultural references to boot).
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Having tried and failed with my own lacto-fermentation rig, I found a tool and two books that made for satisfying success in my fermentation experiments.
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We’d never thought what a Valentine heart could mean beyond a general feeling and expression of romantic love until we read these words by the great Anne Herbert…
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We’re thinking a dandy little heart made of folded money would make a nice valentine for just about anyone…more inclusive than the usual romantic stuff like flowers and chocolate…
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Late with my holiday preparations, I’m just wrapping my head around making food gifts as well as the few gifts I buy. Here’s are favorites that you still have time to order.
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Biologist David George Haskell’s explanation of what the primal scent from Christmas trees actually does to us will amplify your experience of this lovely free gift of the holidays.
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“I haven’t done a thing to get ready for the holidays” is an echo I’ve heared from many people I know. No matter. There’s always ways to festive things up at the last minute, with whatever is on hand.
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Although I cooked professionally for decades, I somehow never got how great an egg salad sandwich could be I tasted Amuse Bouche’s AND learned their secrets…
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We’ve used these these HUGE dish towels for many things in addition to drying dishes…
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‘Persimmons’ tells a number of tiny stories, and lovely, very precise instruction about chosing and eating persimmons, which are in season now. It is one of the most remarkable poems I’ve read.
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Floating in the internet on an ancient, dormant site called yowow, we found the perfect blessing by the late Anne Herbert…
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Over the years, we’ve published a trove of useful info for navigating Thanksgiving, from recipes and tabletop to less tangible concerns. Here’s how to access it.
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It’s exciting to open mystery wines that promised to be great once but have languished so long, it’s impossible to know if there’s something delicious inside. When one proves to be lovely, it’s like a little miracles has arrived.
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For Halloween, we’re loving pumpkins transformed by Yayoi Kusama’s unique vision. She made them wondrous in ways no one had ever imagined and changed the way we see them forever.
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My go-to strategy for salmon, to make or to teach, is to slow-roast it accompanied by a simple sauce that I can make ahead. I’m thriled that Food52 considers it Genius…
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Every September, aware that the last moments of perfect summer tomatoes are imminent, I prepare them these simple ways in of advance winter, and remember Neruda’s lovely ode.
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The most perfect tomato salad I’ve ever had was made by wine writer Anthony Giglio following the formula of Lucia Lo Presti, his Sicilian mama-on-law. Here’s her formula.
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