Saturday, August 18, 2018

Cooking

Expert advice on baking classic French tarts: recipes, tips and tools

Expert advice on baking classic French tarts: recipes, tips and tools

BELLEAIR BLUFFSTim Brown was dead right. It was time for tough love, right at the beginning of class: Most of us entertain, most of us can get our act together with some hors d’oeuvres, an appetizer and an entree with appropriate side dishes. But whe...
Published: 08/15/18
It won’t take long to fall in love with this fool

It won’t take long to fall in love with this fool

"Fool" might be an odd name for dessert, but it has been served for centuries, and no one is quite sure why it is called that. Making it, though, is a pretty smart thing to do considering how easy it is and the reward of doing so: a delightfully crea...
Published: 08/15/18
Put old bread to good use in a Peach and Mozzarella Panzanella Salad

Put old bread to good use in a Peach and Mozzarella Panzanella Salad

It was a pilgrimage I had long wanted to make, but the timing was never right: Saturday mornings at Born and Bread Bakehouse in Lakeland. I had tried Born and Bread’s bread once before, slathered in some house-made ricotta cheese that sent me on a ri...
Published: 08/14/18
Taste test: Texas toast

Taste test: Texas toast

Texas may have invented extra thick and buttery toast, but plenty of us enjoy the slathered slices with our own barbecues or Italian night dinners. Our judges like the addition of cheese to the toast, browned in the oven with a few herbs dotting the ...
Published: 08/13/18
Find your groove with jam

Find your groove with jam

It took me an embarrassing number of years to overcome my (unreasonable) paranoia about making jam that would somehow give my friends and family botulism. The nasty, if rare, illness — which can lead to paralysis, death, etc. — is caused by a toxin g...
Published: 08/08/18
Five ideas for cooking with watermelon

Five ideas for cooking with watermelon

Watermelon has always felt indulgent to me: a staple of backyard Fourth of July celebrations, a respite from the summer heat. The last time I had it, I was sipping a watermelon-mint cooler in a Brooklyn cafe, trying to escape the sweltering air that ...
Updated one month ago
Grits make a compact cushion for spicy shrimp in this recipe

Grits make a compact cushion for spicy shrimp in this recipe

By Leah EskinGrit is grainy and annoying, as in: What’s that grit on the countertop? It’s grating, as in: Scrubbing the countertop makes me grit my teeth. It honors pluck: That girl’s got grit. Perhaps it could also pinpoint one speck of the breakfas...
Updated one month ago
Roasting tomatoes is a delicious way to use them at their summer peak, like in this steak recipe

Roasting tomatoes is a delicious way to use them at their summer peak, like in this steak recipe

Sometimes I spend hours in the kitchen working on new recipes, starting with a kernel of an idea and playing with it a bit, adding stuff here and tweaking stuff there. Other times, I shamelessly steal recipe ideas from my friends. My husband and I we...
Updated one month ago
Taste test: Ginger salad dressing

Taste test: Ginger salad dressing

After years of enjoying Japanese restaurants, I have tried numerous times to re-create a delicious ginger salad dressing. Every time, though, I fall short of that tangy-sweet balance and chunky gingery mixture that perks up even a plain, green salad....
Updated one month ago
10 ideas for no-cook summer meals

10 ideas for no-cook summer meals

Now that summer is in full swing, the oven roasts my apartment along with my food. Even turning on the stovetop is risky, dooming me to sticky misery for the sake of a single tortilla. I’ve started eating cereal for dinner.We’ve got a couple more mon...
Updated one month ago