Soy-Sesame Marinated Asparagus
Oh…the happy discoveries a lazy cook can sometimes make! I put together this sauce to go with steamed asparagus for a radio segment I did on Saturday morning. (If you want to [...]
Asparagus Avgolemono Soup
It all started with trying to find a way to use the woody, fibrous ends of the asparagus I’ve been getting at the market in Saint-Malo this spring. The tips and stalks are in [...]
Homemade Custard
I grew up on this custard. My grandmother would serve it often: on its own or with pound cake and sometimes she’d bake it in small, glass custard cups until set, then top it [...]
Okra à la Cross Creek
"Have ready boiling, lightly salted water. Choose only tiny, very young fresh okra pods. Do not cut off stem end because you trust me. Drop whole pods in rapidly boiling wate [...]
Braised Celery Hearts
When I get into a work groove on the computer, I often crave something to munch on to…um… “fuel” my inspiration. Or that’s the excuse I give myself for my at-the desk nibblin [...]
Salsa Esmeralda
Salsa verde is unbelievably easy to make.Salsa verde is also unbelievably easy to screw up if you’re not careful about the chiles. Let’s say I wasn’t. Let’s say I roasted a s [...]
Tempest Day Tomato Soup
1 Tbs. olive oil ½ cup diced onion 1 Tbs. tomato paste 2 tsp. red wine vinegar 1 15-oz. can crushed tomatoes 2 tsp. sugar 1 clove garlic, minced (1 tsp.) ½ tsp. Italian se [...]
Artichoke Tapenade
1 13.75 oz. can artichoke bottoms or frozen artichoke bottoms prepared according to package directions 1 10-oz. jar artichoke hearts preserved in oil, drained, oil reserved 2 [...]
Brunswick Stew
Brunswick Stew and I go way back. Not as far back as the days when cooks added squirrel to the is-it-Georgian, is-it North-Carolinian, is-it-Virginian Southern stew, but far [...]