In which columnist Christine Burns Rudalevige stares down her fear, gives lacto-fermentation another go, and lives to tell the tale.
Recipes
Posted inFood, Recipes
This dramatic summer salad has an all-star cast
Beluga lentils play well with grape tomatoes, shallots and matchstick cuts of kohlrabi or broccoli stems.
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Posted inFood, Recipes
Anglo-Thai chef’s simple recipe for spicy fried-egg salad at home
It’s light, fresh and herbal, with the characteristic Thai flavors of sweet, spicy, salty and sour.
Posted inFood, Recipes
Homefront: David Lebovitz to the rescue when peaches reach peak
A French tart – Moelleux aux fruits d’ete – is the landing point for some Maine peaches.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Spice is nice, especially when it’s local
A farm in Scarborough has just begun to sell ground sumac from local trees, a spice much used in cookery of the Levant.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Advice we can follow: Stay cool, and eat more pie
Banana Cream Pie keeps your kitchen, and you, cool.
Posted inFood, Recipes
Skillet-cook summer corn and chorizo for tacos that pop with summer flavor
The sweetness of fresh corn can be balanced by a spicy sausage.
Posted inFood, Recipes
Seafood guacamole makes a luxurious, no-cook weeknight supper
Sometimes a weeknight dinner can be luxurious. There’s no rule against that, right? I was inspired to make this Seafood Guacamole – with shrimp and crab – after spending time with Roberto Santibañez’s “Truly Mexican” (Houghton Mifflin Harcourt, 2011). After leafing through the office copy, I bought my own and gave it a spot on […]
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Homefront: Tian of Zucchini is both healthful and comforting
A tian is a cousin to a quiche, but no crust is required.
Posted inFood, Recipes
This reliable jam recipe will let you savor the best berries and stone fruit year-round
Starting with the best fruit you can find is a good foundation for great-tasting jam.