Life on the plate and off, in the Berkshires
Persian limes are rock-hard, brown dried little orbs. They give off a great citrusy, sweet, and sort of barnyard scent that you sometimes find in wine — and which I happen to like a lot. Wondering, as we were, what the heck to do with them, we were overjoyed to see this simple and fun little recipe by Yotom Ottolenghi, author of Plenty. Continue reading
This salad is ridiculously easy to make, strikes a just-right summery and savory balance, and keeps you from having to actually cook anything in the kitchen in the blistering heat of August. Serve it up with big, crusty hunks of bread for sopping in the dressing that remains at the bottom of the salad bowl. Continue reading
Despite the bum of a summer we had this year — nary a tomato and few zucchinis to be seen — our CSA was somehow able to produce some of the most luscious carrots I’ve ever had. They are crisp and sweet. They are thick and even a little juicy. They are quintessentially, deeply carroty, and they require little more than a quick scrub — peeling is totally not necessary. Continue reading
What I want during this strange stretch between Thanksgiving and Christmas is something warm and satisfying — hearty, even — but light and nutritious. Something filling, but not indulgent. How do I meld these seemingly contradictory impulses? With a warm winter salad. Continue reading
The rhubarb salad recipe below is simple, with a nice contrast of sweet and tart flavors, and the crunch of walnuts and fennel playing nicely off the smooth, creamy chèvre. Plus, it took at most 20 minutes to put together, and after a hard day, there isn’t much better than a quick, tasty meal. Continue reading