This fall, the bumper crops of scallops and figs led to a little recipe inspiration. • Photographs by Laura Luciano
I think there is nothing better, on a chilly autumn day, than a hot sandwich. Better yet, is one made with home-grown ingredients. In…
It combines local vegetables, bourbon a sloppy joe sauce and fried potatoes. Need you know more?
The lowly sea robin gets the citrus treatment in this easy and elegant dish. • Photograph by Lindsay Morris
There is perhaps nothing more tender and delicate than a zucchini. Except, perhaps, when the zucchini in question is a late season, enormous, oblong monster akin to something out of Invasion of the Body Snatchers. Anyone who’s ever grown zucchini knows that there comes a point, if your crop is successful, when you turn your head for a second and look back to find one of these mammoths pulling on the vine, half-hidden (creepily) between gigantic green leaves.
I thought my mother was nuts, quite frankly, until I grew up, moved to the city, ate my first grocery store tomato and almost cried from the tasteless slice of whatever was supposedly passing for a tomato on my plate.
I am infatuated with heirloom tomatoes. At the end of summer, when they make their debut at farmers markets in all their miraculous glory, it’s move over beefsteak, you are a bore. The variety of colors, shapes, flavors and sizes heirlooms come in is overwhelming and at times magical; blue tomatoes anyone?
The combination of dried pasta and clams is a staple all over southern Italy. But the dish is usually different from what we see here in two significant ways. First of all, though Italian-American restaurants almost always choose linguine for clam sauce, in Italy you are much more likely to be served spaghetti with clam sauce; the Italians claim it holds the sauce better, and they may be right.
Photographer and writer were there to research and, ahem, eat as they interviewed and photographed David for an upcoming article for our regular column “In the Kitchen With.”
We all know how to make a BLT. We all have tips and tricks and favorite elements to enhance what is arguably one of the best and most simple sandwiches to eat in the late days of summer when tomatoes are ripe and fragrant.