Category Archives: Food

about cooking and eating

A late summer recipe

Looking at a row of jars of freshly made jam is a summer pleasure. Especially when the jam is such a lovely golden color. Each year, with pears from my friend’s tree, I make this simple and delicious recipe. The whole … Continue reading

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Summer recipe

This recipe makes a soup that is like a bowlful of summer. I adapted it from one of my favorite cookbooks, Annie Somerville’s Field of Greens. She has you make a vegetarian stock with the corn cobs (adding a potato, some … Continue reading

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Favas!

Fava beans are one of the most rewarding crops–giant beans, like the one’s from Jack and the Beanstalk–go into the ground in the fall or spring. Soon they pop up tall and full of flowers. Then the many branched stems have many big … Continue reading

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Two quick chicken recipes

Once in awhile, it seems like I take whatever is in the fridge and create something tasty. The other night it was leftover rice, a few chicken thighs, some butternut squash, mushrooms, onions, fennel, and green beans. I sautéed the … Continue reading

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Best Beans

Instead of a vision of sugarplums, how about a simple, inexpensive and wonderful meal that lasts for days. I set myself the challenge of making a pot of vegetarian beans that taste as good as ones cooked with a ham hock. … Continue reading

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Tomatoes, tomatoes

Romas, Early Girls, Heirlooms, they’re all at their peak. When I see them glistening in their red and orange and gold skins, I can’t resist them! I spent a whole day elbow deep in roasting, saucing, canning about 40 pounds of … Continue reading

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Out in the world

Today I decided to try a new Vietnamese restaurant for lunch. It just happened to be on my route. I had one of the wonderful Vietnamese egg pancakes full of shrimp and bean sprouts on which you pile lettuce and … Continue reading

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Thinking about stock

Yesterday, as I made stock out of my two newly butchered hens, I decided to read about stock in Serious Eats. My stock method is mostly just throw whatever scraps I have into the pot and simmer for hours. But these … Continue reading

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Summer food

Tomatoes and corn, sweet onions, greens, soft cheeses. That’s what I’m eating these days. Here’s a typical menu: Polenta with fresh corn kernels Tomato sauce Grilled fish or pulled pork Greek salad I make the tomato sauce and polenta, then … Continue reading

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The perfect poached egg

I’ve tried many methods to poach eggs, but this one seems foolproof, from Julia Child via the NY Times: Bring a small pot of water to a boil. Have a bowl of ice water at hand. Punch a tiny hole … Continue reading

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