I ran into a vegetable I'd never seen before at a farm stand in Kawaihae on the Big Island of Hawaii, in the middle of a preposterous but amusing adventure that involved driving back and forth over the same stretch of coast approximately seventy-three times. These pods were about 8 inches long, with ruffled leaves, somewhat …
You've probably had a tomato and watermelon salad. That combination seems to be all the rage now, and it emphasizes the fact that tomatoes are a fruit, not a vegetable. So why not go the other direction, and put watermelon to work in a soup that is traditionally made with tomatoes?
Like regular gazpacho, this is …
Depending on where you live, great tomatoes are probably coming online right about now. Once you have gorged yourself on an indecent quantity dressed with nothing but olive oil and salt, and the requisite insalata caprese, maybe you’ll be ready to think about manipulating them just a bit more.
One of my favorite games in the …
I love the chewy texture of mushrooms when they are left in bite-sized chunks, rather than thinly sliced. There is a nice contrast between the browned, flavorful crust and the juicy interior.
These mildly-vinegared mushrooms are versatile and easy. I was serving them with a Mexican meal, so I garnished them with cilantro, but you could …
You might notice I’ve been on a bit of a stovetop-smoking kick, what with last week’s frijoles charros. This pineapple and tomatillo salsa uses the exact same method. If you are making both, don’t try to get enough smoke from one batch of wood chips; you won’t get the best flavor if you run them …
are a classic way of serving beans in Mexico. Unlike refried beans, the pinto beans are served whole, in a broth redolent of smoke and tomato. Traditionally, that smoke flavor comes from bacon.
My first thoughts for creating the smoke in a vegetarian version revolved around using chipotle or chile moro (smoked jalapenos without the adobo …
Mini-me started the morning with my favorite refrain: "want make something!", which means she’d like us to cook something together. I was a bit bored of our regular muffin routine, so I pulled out Jeffrey Alford and Naomi Duguid’s HomeBaking thinking of scones and settled on something related but a bit different, the "Welsh Cakes" …
