It’s Hatch chile time again. This time last year we posted Hatched about roasting, peeling and freezer bagging a big pile of Hatch, NM, chile we scored at the Harris Teeter. So unpopular were the Hatch that our produce gal sold us the whole box for next to nothing. Time to put the roasted [...]
Hatch Chile Rellenos
August 27, 2010
August 18, 2010
Sort of salad, sort of pasta It’s hot outside. Farm stand and homegrown tomatoes are at their peak and available everywhere. Here in Tennessee my basil is loving the humidity. Perfect conditions for a fresh tomato pasta. I rely on this recipe throughout tomato season for lots of reasons. It’s not served hot so the [...]
August 10, 2010
I like to think of recipe swapping as social research. What kinds of recipes do home cooks like to share? What makes a person say “hey, can I have the recipe?” Or even better, “have I told you about my favorite recipe, you’ve got to try this, it’s so easy.” For example, think of the [...]
August 4, 2010
I’ve noticed that folks are often reluctant to generously sweeten the fresh fruit for shortcake. Me included, but I’m over it. There’s nothing shameful about adding sugar to fresh fruit. In fact, it’s necessary for great shortcake. Sweetening the fruit brings out the flavor and creates the heady syrup that ties the three components–fresh fruit, [...]
July 19, 2010
Last summer at the Hobin family reunion in East Greenwich, RI, we watched a New England Irish-Italian family really work out the food. The array of side dishes and platters of salads and seafood and very not-Nashville delights was stunning. As you might expect from a clan of well-heeled partiers, the Hobins had reunion operations [...]
July 17, 2010
So back to that Texas brisket jag again. Came up with another use for leftover brisket. Into these beans went chopped up bits of salty, peppery, smoky, crusty, beefy brisket with its thin silky fat cap and it beat the pants off same-old ham hock, good as that is. Talk about the ethanol of ingredients. [...]
July 13, 2010
My college buddy Philip and I have been cooking together and talking about cooking for 30 years. He’s an inventive cook, always open to new ingredients and techniques, but with one foot firmly planted in his native Boones Mills, VA, soil. He never was an ingredient snob. Ever since I’ve known him, Philip has been [...]
July 10, 2010
I put down the clicker when it landed halfway into Julie & Julia the other night. I’d seen it but had to see Meryl’s Julia some more. Just that day I’d watched Julia make tarte tatin on the Cooking channel. “…And let the utensils fall where they may!” I love her and I swear that [...]
July 7, 2010
Tossed steakhouse–everything in one bowl. The ultimate one-dish meal for leftover steak. Cube the steak into bite-size pieces for easy eating.
July 1, 2010
The New York Times has acknowledged oven ribs! Thank you. We’re delighted that food scientist and author Harold McGee has come out as a cheater. In the midst of the barbecue myth and mystery, here’s another myth buster who’s figured out that the foolproof low and slow method for tender, juicy, moist pork ribs [...]
Get tips for making perfect skillet cornbread. It's the only bread to serve with summer fresh vegetable suppers. 
