Mise en Place for Umami-Packed Vegetarian Broth I've been doing a lot of reading about modern methods for making stocks and broths lately. Modernist Cuisine has a detailed chapter devoted to producing them using both …
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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 …
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This bruschetta is the epitome of carefree cooking, made almost entirely by gathering good ingredients. Ripe, organic cherry tomatoes (maybe from your backyard?), ricotta (Calabro?), a bit of good olive oil, garlic and …
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Peach and Sour Cream Buckle Maybe someday you'll be on vacation. And on the hot, hot days, every farm stand and farmer's market and U-Pick and roadside honor box will be packed with peaches, peaches so fragrant and …
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Baby Turnip Salad, Tip-To-Tail Style Our local farmer's market had bunches of the most beautiful, pale white baby turnips. When I get produce this good, I like to showcase it by using every edible part. For this …
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Watermelon and Sweet Onion Gazpacho 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 …
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