Since beginning to write this column in 2006, I’ve kept a file of potential topics. Some I’ve jotted down on the back of a paper napkin or sent as a voicemail or text message to myself before entering them into a computer file folder. Some are so complex that it’s difficult to fit them into […]
cooking columns
Posted inFood & Drink
The goodness of young garlic
Recipes that call for lots of garlic are always best when they’re made with new crop garlic, which is making its first appearance at farm stands and local farmers markets. New crop garlic’s flavor is intense but sweeter and less harsh (especially when raw) than that of garlic available in late winter. I don’t have […]
Posted inFood & Drink
Braising ’round the world
Americans think of braised dishes – those delectable concoctions of long-simmered ingredients surrounded by, but not submerged in, liquids – as quintessentially American or (primarily Western) European. True, there are many such, from American Southern smothered roasts and chicken fricassees to Irish stews and boeuf bourguignon. But braising techniques are used in recipes worldwide. There […]
