Gardening is a conversation with the earth. The gardener does something, and the earth responds via the outcome. If you plant a tomato seedling upside down, for example, the earth will happily swallow it, thereby ending the discussion. A new dialogue starts every time the gardener sows a seed or does anything to disrupt the…
Why Some Wines Are Pricey
Most people assume that all expensive wines are very good and that the more expensive a wine is, the better it is. But in many cases, quality and price have nothing to do with each other. Price is based on many factors. Before we purchase a car, we take a test drive. But even that…
A Not-So-Classic Crème Brûlée
Rhubarb and rosemary are surprising bedfellows in this crème brûlée. Upright stalks of brilliantly hued rhubarb are always the first to arrive in the spring produce parade. Rhubarb’s natural astringency may overwhelm at first bite, but with a little sugar and fruit, its tartness is successfully tamed. For this dessert, however, I chose not to…
Mac and Cheese, Outside the Box
It’s a bit of an American institution; the pacifier of peckish progeny; the survival rations of empty-pocket college students; the late-night master of munchies. And I’ve long sort of loathed the stuff: mac ‘n’ cheese. When my brother and I were little kids and my mother stayed home to take care of us, she found…
The Family Table: A Celebration of Home, Family, and ‘A Love That Remains’
Submitted by Cara Colon-McLauchlan, Raleigh, North Carolina Rice and beans meant home to my dad. No matter the occasion, they were his way of celebrating the place he knew and longed for always. As a child, I grew up listening to the stories of tenacity from his homeland of Puerto Rico. His memories of losing…
Salmon Piccata, a New Spin on a Weeknight Favorite
Piccata sauce is a simple but powerful mix of lemon, capers, white wine, and butter. This tangy, bold sauce is a great match (and foil) for salmon’s rich, full flavor. When cooking salmon fillets, we like to buy a whole center-cut piece and cut it into individual portions ourselves. Doing this ensures that each fillet…
2-Tone Cream of Asparagus Soup
Whenever white asparagus appears in the market, I always grab a bunch to make this two-tone vichyssoise-esque soup. I make half the batch with green asparagus and the other half with white, then swirl the two together for an easy yet impressive presentation. This would be a perfect first course for an elegant dinner party….
Spring Salad of Asparagus, Peas, and Haricots Verts
Fresh, pretty, and oh-so-healthy, this salad is really all about simply cooked spring vegetables. Peas, asparagus, and haricots verts combine to make a sublime combination that’s as tasty as it looks. I love mint and basil leaves scattered around, and I also add tarragon and parsley, but you can certainly use only one herb or…
Make Asparagus the Start of Your Springtime Meals
Asparagus is the vegetable that welcomes spring in all her glory. Though it’s available year-round, it’s really in the springtime that asparagus is at its best—fresh, tender, and sweet. Growing up in the Andalusian countryside in Spain, my sisters and I always looked forward to asparagus season. We would run through the fields to forage…
Pan-Fried Asparagus With Hard-Boiled Eggs and Capers
This is a simple and classic way to cook asparagus when the ones you can find are fresh and thick. I both trim and peel them, to make the entire stalk tender and edible, but you can definitely skip the peeling step. I like pan-frying the asparagus until just slightly brown and still firm—sort of…
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