Food

American Table: Facing a glut of cherry tomatoes? Turn ‘em into a cobbler

This time of year, I could live on tomato sandwiches. But it's hard to make a sandwich out of cherry tomatoes, and I have loads of cherry tomatoes. I don't know what it is, but I can't resist buying them when I see them at the farmer's market. If you are like me and have a glut of cherry ...

Home With The Lost Italian: Saddle up! Cowboy Caviar boasts bounty of veggies

Sweet corn is coming into season locally and when it’s this fresh, we love to incorporate it into our meals and snacks whenever possible. In the past, we’ve shared a variety of recipes featuring sweet corn, including Corn Fritters, Corn Hummus and Savory Sweet Corn Pancakes.This week, I ...

KitchenWise: Use fresh local tomatoes for Crispy Tomato Salad

Even though fresh local tomatoes start popping up at the market in July, they don't really hit their peak until August — and that's when I get happy. The tomato is absolutely my favorite vegetable (even if it's technically a berry). This crispy tomato salad combines cooked tomatoes and raw ...

American Table: Don’t chase ice cream trucks – making it at home is easy

Summer is synonymous with ice cream. And I think it would be safe to say that it is a universal experience. But making ice cream at home has changed since I was a child. When we were young, my sisters and our cousins made hand-cranked ice cream using a White Mountain Wooden Bucket Ice Cream ...

Why buy popsicles when you can make healthier ones at home?

Multicolored popsicles are fun and festive, but store-bought versions are loaded with sugar, corn syrup, and artificial colorings_and their lackluster flavor leaves something to be desired. To make an ultra-flavorful, naturally sweetened version that would please kids and adults alike, we ...

KitchenWise:

The Southern staple known as spoonbread — a particular specialty of Kentucky and Virginia — is a Native American dish adopted early on by America's earliest European settlers. George Washington happened to be a big fan and often served it up at Mount Vernon, Virginia. I love it because of ...

American Table: Grilling salmon on a wood plank is chic and tastes good

If I have one go-to technique for grilling and smoking fish, it is to use a cedar plank. The plank supports the delicate fish as it cooks and doubles as a serving platter. It is a combination of rustic and chic that looks good and tastes good — but ultimately is very practical. The beauty ...

Make delicious deviled eggs without the strain or torment

The best deviled eggs start with the best hard-cooked eggs. Conventional wisdom insists that older eggs peel more easily than fresh eggs but we wanted to be able to start with eggs of any age and still end up with flawlessly smooth peeled results. Instead of a cold-water start, we used our ...

Home With The Lost Italian: No-cook sauce? No problem for Arugula Walnut Pesto

Pesto is one of our favorite “no-cook” sauces, meaning that there is no cooking required and once it’s made, it’s ready to use. In the past five years, we’ve shared a variety of pesto recipes, including traditional basil pesto, pistachio pesto and sun-dried tomato pesto, and this week ...

KitchenWise: Serve Stuffed Fried Zucchini Blossoms with marinara sauce

Zucchini are marquee items at your grocery stores right about now, but zucchini blossoms, which are generally not for sale at a standard grocery, are a different story. So this recipe for Stuffed Fried Zucchini Blossoms is aimed at home gardeners, who know two things for sure: First, like ...

Watermelon Strawberry Smoothie

Holy mother of summer, it's gotten HOT. My dog is sleeping in our shower because the tiles are cool. I'm testing recipes in the morning because I don't want my oven cranking all afternoon. And (this is how I know it's really hot), I may be coming close to drinking my daily recommended amount ...

This gazpacho shines after a sherry vinegar marinade bath

Hand-cut vegetables marinated in seasoned vinegar are the key to this stellar gazpacho. Chopping the vegetables by hand ensured they retained their color and firm texture. Letting them sit briefly in a sherry vinegar marinade guaranteed well-seasoned vegetables, while a combination of tomato ...

American Table: This summer, drink your vinegar as part of a delicious shrub

When I picked up my Community Supported Agriculture box at Amber Waves Farm a few days ago, I was invited to take a bunch of rhubarb. It was beautiful and about 3 feet long. I had never seen such pretty or long stalks of rhubarb before, so I took it but I had no idea what I was going to do with ...

How to speed up a slow-cooking barbecued beef brisket

In researching recipes for barbecued brisket, we found that cooks could agree on one thing: slow-cooking (for up to 12 hours) to tenderize the meat. We wanted to figure out a way to make cooking this cut of meat less daunting and less time-consuming, and we wanted to trade in a professional ...

Why buy barbecue sauce when you can design your own?

Barbecue sauce is one of the most versatile sauces out there_it can be served as a dipping sauce or a topping, brushed onto protein and vegetables during cooking, or stirred into beans and shredded meat after cooking. Further contributing to its versatility is the fact that there are so many ...

KitchenWise: Serve Grilled Caesar Steak Salad at a Fourth of July picnic

Let's say you wanted to land a luxurious rib-eye steak at the center of your Fourth of July picnic, but worried about being able to afford it. Here's a simple way to make it happen: Instead of serving every guest a huge slab of steak, slice up a smaller portion, fan it out on the plate to make ...

Home With The Lost Italian: Southern from scratch

One of my son Gio’s favorite Southern specialties is biscuits and gravy, but up until last week, I’d always made it for him using a tin of pre-made biscuits with a homemade sausage gravy that was featured in this column in January 2017. But when he requested biscuits and gravy for his ...