Articles in the Featured Category
While in Maui recently, we were excited about the types of fresh seafood available, but had to exercise caution, as Jane is still nursing Emmet, and she must carefully watch her seafood intake due to mercury contamination in most large fish. Fortunately, shrimp are generally considered “safe to eat” for nursing mothers if wild-caught, and we found a store that had a large selection. We considered making Shrimp Scampi, but I was out of garlic. Fortunately, I had some sweet Maui onions and created this variation. We both agreed it …
I really like the chocolate sorbet by Double Rainbow ice cream (a San Francisco company, by the way), but as I was hovering over the freezer case at Trader Joe’s, I thought to myself–I can make this at home. I had a chocolate sorbet recipe that came with my ice cream machine that I liked, but it was only good, not great, so I went hunting for a new one. Ans then I came across this one in David Lebovitz’s The Perfect Scoop. It uses both chopped chocolate and cocoa …
It’s been a while since I made sodas at home, and the first one I tried was inspired by some fresh ripe organic fruit picked up at the Alemany Farmer’s market. It’s a cross between a regular cream soda and a pear soda. We drank four liters of it in less than a week. The directions here are somewhat terse. For more complete information on equipment used, try the book Homemade Root Beer, Soda & Pop by Stephen Cresswell.
There are many different ways to make an omelet and two ways to spell it. This way, taken from a recipe by Tyler Florence, makes it easy to get a nice, fluffy specimen. The spelling of omelet vs. omelette comes out to a tie –evidently the latter is more common in Britain.
Bella Veitzman learned this colorful, joyful recipe from her mom and aunt in Ukraine. It was served (vegetarian-style) at her wedding. Bella’s special trick is to use buckwheat rather than rice for a fluffier stuffing with a wonderful taste.
Summertime brings with it a delicious wealth of fruits and vegetables. This chutney takes a sweet, fragrant peach and adds just enough heat to keep things interesting.
Watermelon is fun to eat, but even more fun to drink. This cooling drink is a perfect antidote to hot summer days.
