‘WHAT GOES WITH WHAT?’ gardeners often ask, hungry for perfect perennial pairings, or the fodder of harmonious annual containers. Cooks putting together a menu are really asking what goes with what, too. In her latest reference-and-cookbook “Vegetable Literacy,” Deborah Madison asks—and answers—the question at multiple levels, including the intriguing taxonomic one, as in: Who’s a botanical cousin to whom (and how can that inform our cooking)? Get Madison’s recipe for one of my favorite pastas—with cauliflower and red pepper flakes—and maybe win one of two extra copies of this thoughtful work, just out this week, that I bought to share. [read more…]
recipes & cooking
"Margaret lets the garden tell her what to eat," a food-blogger friend said recently, and that is true, since I grow edibles to eat fresh in season and also can, freeze and store for offseason use. From heirloom baked beans to refrigerator pickles and peach clafoutis, some of my favorites--along with preserving and storage tips--can be found here.
THE HOUSE SMELLED SUMMERY yesterday. No; I didn’t bring home some flowering, fragrant tropical beauty from the garden center. I made an ovenproof dish full of “barbecued” lentils. If cheap, easy, good for you and full of flavor sounds like the right ingredients, read on for the recipe. [read more…]
HERE’S ANOTHER RECIPE that doesn’t require a recipe—you know, like my “baked pears,” when the dish’s name itself tells you the whole story. Instead of baking pears, I’m making roasted vegetables this weekend, as I do most every week in giant batches. But I suppose there are always questions, such as: peel first, or not, or how hot should the oven be, and what do I dress the vegetables with first? [read more…]
ANDREW WEIL was 66 years old when the first of the True Food restaurants he’s a partner in opened, in 2008. The founder of the Arizona Center for Integrative Medicine and author of multiple bestsellers on wellness is perhaps the leading champion of an anti-inflammatory diet, and lest that sound anti-delicious, think again. Enter “True Food: Seasonal, Sustainable, Simple, Pure,” the cookbook to empower us to create it at home. After buying and enjoying “True Food,” released last October, I asked if I could share a recipe—specifically the restaurant’s signature dish, for a Tuscan kale salad enlivened with mashed garlic, red pepper, shaved Parmigiano and toasted bread crumbs. I also bought two more copies to share with you. [read more…]
IT’S SO EASY, and also good for you—so good you could eat one for breakfast, and nobody would even raise an eyebrow, at least not in my household. And ‘tis their season, so I’ve been baking pears. I feel silly even telling you how to do this. I mean, “baked pears” is pretty self-explanatory, right? But just in case you’ve never tried it: [read more…]