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...]
Cambridge in July: cucumbers, currants and other summer fruits
Rejoice in sun and rain: it's summer! The British summer has been living up to its rollercoaster reputation. Our barbecues are rusting more than rustling up dinner, and the plentiful rain has been troublesome for soft fruit growers. But it’s not … [Read more...]
Blackcurrant streusel cake
Blackcurrants can do things no other fruit can. They are being championed as the neglected superfood, and their sharpness and intensity make them useful for adding some serious pucker-power to baked goods and fruit compotes or fruit salads -- an … [Read more...]
‘World Peace Cookies’ taken with a pinch of salt
World peace. That's a lot to put onto a cookie, but that's what cook book author and baker Dorie Greenspan calls this famous chocolate biscuit, crediting Parisian patissière Pierre Hermé with its invention. It is world class, though, so I … [Read more...]
Cambridge in June: spring lamb and summer strawberries
[This article was one of a series of Crumbs on the Table monthly food columns published in Weekend (editor, Alice Ryan), the Saturday supplement of the Cambridge News.] … [Read more...]
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