I am sharing this recipe with you to honor the wonderful Nach Waxman, who recently passed away. He owned the Kitchen Arts & Letters cookbook store in New York. He was quite a cook himself, and his brisket was legendary. What makes it so special? Slicing the meat midway through cooking. Cutting the brisket halfway…
The Inexact Art of Describing Wine
“Gardenia?” he asked. “Is that what you smell?” It was Thanksgiving decades ago, and my father said he loved the Navarro Gewurztraminer I had opened, but implied that he didn’t smell gardenias. So I asked, “What do you smell?” “Uh, wine,” he said. “And it’s really nice, but gardenia?” He said the wine smelled a…
An Ice Cream Cake Sweet With Childhood Nostalgia
If some of your fondest childhood food memories include packaged snack cakes—Devil Dogs, Yodels, Swiss Rolls, and the like—as well as store-bought ice cream cakes (Baskin-Robbins’ mint chocolate chip cake, I’m looking at you), I guarantee this ice cream-filled Swiss roll cake will rock your world. The cake is inspired by one I created for…
Potato-Lover’s Pizza
When potatoes are sweet and in season, this is a great time to make this carb-loaded pizza. The key is to slice the potatoes and onions very thin so that they fully cook by time the pizza crust is golden brown. I prefer to use a mandoline, but a slicing wheel attachment for your food…
Getting to the Root of Potato Salad
Potato salad has always been a German thing to me. But the origin of the main ingredient was South America, and represents one of the earlier cultivated crops on earth. Europe didn’t see them until Spanish conquistadores took them from the Inca Empire, but soon after, they became rooted in European culinary traditions. Irish potato…
The Family Table: Mennonite Favorites From ‘Where Neighbors Are Neighborly’
Submitted by Susan Musselman, North Carolina When I was very young, we lived in a farm community with many Mennonite families. We were not Mennonite, but my grandmother had come from a Mennonite family. I didn’t know what a blessing this was until I moved away and got culture shock. In that farm community, people…
Green Chile Stew
“You don’t need chicken soup. You need green chile,” I was told the first time I had a cold in New Mexico, years ago. With huge amounts of vitamins A and C, many immune boosters, and anti-inflammatory properties, chiles are a superfood. The American Heart Association reported in 2020 that regular chile consumption was associated…
Hatch Chile Fever
“First I turn the heat way up. Then I dial it back down.” Hoisting a 40-pound burlap sack of green chiles into the gas-fired roaster at Chile Fanatic in Hatch, New Mexico, Jesus Soto explained how he prepares the surrounding valley’s famous peppers. The flames roared; chiles tumbled in the rotating wire cage; the thick,…
Sour Pickle Power: The Easiest Pickles You’ll Ever Make
This time of year, you can often find baskets of pickling cucumbers at your local farmers market. Compared to slicing cucumbers available in supermarkets year-round, this thin-skinned, stubby variety enjoys a relatively short season that lasts only a few weeks. Those few precious weeks of late summer just so happen to coincide with when dill…
For Your Best Tomatoes and Peaches Only
This recipe is designed for peak-of the season, perfectly ripe tomatoes and peaches from your garden or a local farm. It’s perfect for heirloom fruits. These varieties can’t withstand the rigors of long-distance shipping and are therefore locally grown and readily found at farmers markets. If you like, serve this salad with crusty bread to…
US News
RSS Error: A feed could not be found at `https://www.theepochtimes.com/c-us/feed`; the status code is `200` and content-type is `text/html; charset=utf-8`