Pumpkin—More than Pie

I love pumpkin. And pumpkins. When they first appear at the farmers market, all orange and heavy and round, I shift into autumn mode.  Apples instead of peaches. Broccoli rabe instead of garden salad. Braising instead of grilling. I fire up the oven, abandoned since the first blistering hot day of summer. With Thanksgiving a… Continue reading Pumpkin—More than Pie

#PrayForParis

We are horrified at the attacks in Paris last evening and heartbroken for the people of France. In Fr. James Martin’s wise words…

Tomates farcies à la crème de ricotta (Tomatoes stuffed with ricotta cream)

It’s that time of year again—the markets are brimming with end of summer produce: tomatoes, peppers, eggplant, zucchini, and a rich assortment of melons. Oh my. What to do with this rich bounty?  In an earlier post I wrote about the marvelous tomatoes stuffed à la Marie Tèrèse that I swooned over at a restaurant… Continue reading Tomates farcies à la crème de ricotta (Tomatoes stuffed with ricotta cream)

Fava Beans–Springtime Treat, Gone in a Flash

A number of years ago I read about a treat Tuscans celebrate as a sign that spring had finally arrived: raw fava beans with Parmesan cheese.  I headed to one of the Italian greengrocers in Brooklyn to find this strange new (to me) thing. I did, I ate, I wondered what the fuss was all about. (Then, of… Continue reading Fava Beans–Springtime Treat, Gone in a Flash

From the Cold Atlantic, Warmth for Lent

  Lent is upon us, and my weekly Shoprite flyer has a whole page dedicated to fish under the banner, “Lenten Seafood.” The specials make the weekly abstaining from “flesh meat” (Church language, not mine!) on Fridays rather more festive than the Church may have intended. But here we are, the original Meatless Weekday upon… Continue reading From the Cold Atlantic, Warmth for Lent

Choucroute Garnie: French Cuisine for the Super Bowl

“French cuisine” and “Super Bowl”? Look, if we can embrace Mexican and Italian and the Earl of Sandwich, I submit that Choucroute garnie is the perfect entrée for French food to join the Super Bowl party. Choucroute garnie simply means “dressed sauerkraut.”  It is one of the traditional dishes from Alsace, a region in Northeast… Continue reading Choucroute Garnie: French Cuisine for the Super Bowl

Verrines Turn a Meal into a Celebration

One day last week my friend Elsie and I decided to master the art of verrines, brightly colored layers of ingredients served on top of each other in little glasses. Verrines have been popular in France for some time—stylish, structured, easy to prepare, elegant to present. They are perfect to begin or end a celebratory… Continue reading Verrines Turn a Meal into a Celebration