Food

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 ...

American Table: Asparagus sings with a red pepper, almond and tomato sauce

It's time to revisit grilled vegetables! I was recently tagged in a post where the author said that she was taught to grill vegetables dry and then season them when they come off the grill. I don't know what she was grilling and she seemed very happy with that method but it made me think ...

Follow these tips for a rack of lamb that’s juicy inside

Rack of lamb and the grill have great chemistry. The intense heat of the coals produces a bold crust and melts away the meat's abundance of fat, distributing flavor throughout while imparting a smokiness that's the perfect complement to lamb's rich, gamey flavor. But the rendering fat can ...

KitchenWise: Serve pink sangria straight up or topped with bubbly water

Nothing spells summertime like sangria, the chilled and refreshing wine-based fruit punch from Spain that landed on our shores to stay via the 1964 World's Fair. In its classic form — a mix of red wine and chopped fruit that's sometimes further glorified with orange juice and brandy — ...

You can’t go wrong with flank steak and charred corn salsa

Charred corn salsa combined with cumin-scented flank steak is a winning match. We wanted all the char and perfectly seared steak without having to step outside to grill, so we turned to our cast-iron skillet. We cut the steak into fourths to increase its surface area and seasoned it with ...

Home With The Lost Italian: An angelic treat

My grandmother, Sunny Mathison, turns 100 this Sunday, June 10, and our family and friends will be gathering at Pelican Lake in Minnesota this weekend to celebrate her amazing life. My grandmother embodies the qualities that have defined the Greatest Generation. She is elegant, faithful, ...

American Table: A pair of ways to celebrate the humble and tangy radish

I don't remember when I had radishes with unsalted butter and coarse salt for the first time, but I know that it was in France. And, it was the oblong red-to-fushia, white-tipped French Breakfast radish that I fell in love with. This often photographed radish is what I think of when I think of ...

Sicilian summer

FARGO — Summer is the time for what we like to call “big-batch salads,” hearty dishes that are large enough to serve about 12 to 16 people, making them ideal for picnics and barbecues. We focus our big-batch salads around a base of either pasta or rice, and use a variety of veggies, ...

Tuscan Spinach and Ricotta Dumplings topped with marinara

It was my great good fortune recently to spend a week in Tuscany on a culinary tour, assisting a friend of mine with some cooking classes. Of course, I was as much a student as a teacher, and I learned a ton as we banged around from town to town. One of the recipes that especially impressed me ...