Life on the plate and off, in the Berkshires
Winterphobes need some coping mechanisms, and one of mine is food from other places, places that are tropical, warm, and sunshiny. Places that liberally dose their food with heat, and bright, mouth-tingling flavor — chiles, ginger, garlic, tamarind, coconut, lime. Continue reading
This recipe comes from the wonderful Cooking with Shelburne Farms: Food and Stories from Vermont, a cookbook that strikes just the right tone between rustic and refined, simple and elegant. It is reverent of the seasons and the land, it’s … Continue reading
As we approach the end of May it seems important to point out that you should perhaps high-tail it over to your local farmers’ market and secure yourself a bundle of asparagus before it — gasp! — goes out of season. Continue reading
Compound butter is a snap to make, and is a most excellent way to preserve the fleeting flavor of those robust spring greens, the wild leeks known as ramps. Continue reading
In the deep of winter here in the Berkshires, I’ve found that lemons go a long way toward perking me up at dinner time. And the perkiest lemons are these preserved lemons. Continue reading