[This was the first in a series of Crumbs on the Table columns published in Cambridge Magazine. It includes three recipes for a homely yet special autumn feast in sympathy with the season: woodsy mixed mushrooms on garlic toasts, fit for a king or … [Read more...]
Chez Panisse almond tart, and how even the best recipes evolve
The Chez Panisse almond tart has a loyal following to this day, almost forty years after it was first developed by pastry chef Lindsey Shere for the Berkeley restaurant that started the American food revolution. Sophisticated and delicious, this … [Read more...]
In Tomato Fields
September in southern New Jersey is invariably hot and humid, the remnants of August’s dog days hanging on, tenacious and ornery. It is the time when the tomato fields that bordered our house in rural Mickleton began to take on the smell of … [Read more...]
Fried green tomatoes in England
My article, "In Tomato Fields", tells the story of the 'Jersey tomato' in its heyday, during the years when my sisters and I were growing up surrounded by fields of them. It relates how the collective memory of those who loved it and lamented its … [Read more...]
Cambridge in August: tomato prosciutto tart and raspberry dacquoise
Summer has come good after all. This is the time when fast food is fresh food: when a few choice tomatoes and some good olive oil can make a meal; when a perfect slice of melon can make your eyes open wide; and a simple salad eaten outdoors can tune … [Read more...]
Rødgrød med fløde (Danish red fruit pudding)
This Danish dessert is one of the most delicious and unpronounceable ways to use red currants I know. I fell in love with it as a student in Denmark, where it is regarded as a national treasure. Pronouncing it was considered a test of ones accent as … [Read more...]
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