Makes 8 tarts INGREDIENTS (FOR THE PASTRY) 2 cups unbleached flour 1 1/2 sticks butter 1/2 cup ice water DIRECTIONS (FOR THE PASTRY) Make the dough for the crust first. Put the butter into a bowl and cut into small pieces. Coat the butter thoroughly with the flour, tossing it together. Using your fingers, smash […]
INGREDIENTS: For the pastry: 1 lb cold unsalted butter 3 1/2 cups all-purpose flour 1 3/4 teaspoons salt 1 cup cold water For the filling: 2 or 3 tablespoons of Dijon mustard 1 cup of shredded Emmental cheese (or Gruyère) 12-16 cherry tomatoes, cut in half salt and pepper 2 tablespoons olive oil DIRECTIONS: Cut […]
An autumn marriage of the last of summer of the first of fall, this salad is lively to the palate, combining contrasting flavors and textures. Tomatoes, once known as ‘love apples’ (and thought to be poisonous by many), are still plentiful at farmers markets and stands, and pair beautifully with local apples, the tarter the […]
This is a super simple side or appetizer – the essence of our region and the season. This Mexican-inspired dish also makes ridiculously delicious vegetarian taco filling. INGREDIENTS: 4 to 6 whole, fresh Poblano Peppers 1/3 lb. of queso fresco cheese (available in most Mexican markets and increasingly at supermarkets) 3 tablespoons extra-virgin olive oil […]
This classic American recipe benefits from as much fresh sage as you can get your hands on – or dry. It is a decidedly Yankee-inspired east coast style of stuffing, as the Davis family lived in NY. Sylvia didn’t want to like it the first year she and Lyle cooked Thanksgiving together, but she kind of […]
It’s worth turning on the oven in peak summer heat for this yummy dish, the perfect way to use your baby carrots and fresh green garlic (plus, it’s better than standing over a hot stove). Feel free to riff on this recipe by adding other vegetables, such as onions, beets, and/or turnips. 1 bunch Baby […]
The most profound human character trait is? Adaptability. After I look at what leftovers I need to use up, those ¼- pieces of red onion and ½-block of cheddar, the avocado over ready to be used. Then I spread all ingredients out like a breakfast still life. Hmmmmm…I adapt to what has just presented itself […]
I’ve always thought of minestrone as a marriage of complementary ingredients. In fact, my husband and I made minestrone as the soup served at our wedding reception. I’ve come to believe after 24 years of marriage, that indeed it is the contrasts in character and the flexibility and adaptability that make a relationship not just […]
Once you learn to make stock from scratch –and it so damn easy – you’ll just never be satisfied with store-bought broths. When I make stock it feels like I’ve completed a purposeful circle. See, the basis for 95% of all of my stocks is food waste – or vegetable, chicken bones and parsley scraps […]
My oldest daughter is nuts for oatmeal. Cassidy would eat it every morning if she could. Over the years she’s experimented with all types of oatmeal variations. This is the one I find the most comforting with the clever addition of nut butter to add a tasty protein hit. As we each begin to feel […]
