Many men have rituals for fall Sunday afternoons. Some guys sit around and watch football; for me it takes only about a quarter before I need a nap. Others feel inspired to take up household projects; the less said about my ability with a hammer the better.
At first glance — and even, quite frankly, after extended contemplation — there is little to hint that the quince is one of the most delicious of fall’s fruits. It is rough-hewn and blocky in appearance, like someone’s first woodworking project gone horribly wrong. And should you make the mi…
I was giving one of my periodic talks at local libraries the other day, and someone asked if I knew a good way to prepare artichokes. It stopped me cold. "A" good way? Only one? Which one? Do you want artichokes by themselves? Do you want artichokes as an ingredient? Do you want them cooked or raw?
My mom has a recipe on Epicurious. At first I found that amusing. Epicurious, after all, is the holy grail of recipe websites, the collected works of some of the best food writers in the country. And, to put it most kindly, my mom was not a gifted cook. At least not by the definition we most…
Kale is about as unlikely a food star as you can imagine. It's tough and fibrous. Bite a piece of raw kale and you'll practically end up with splinters between your teeth. Nevertheless, kale has become a green of the moment because, given a little special care, it actually can be made not on…
I'm writing this column having just spent an hour with our local
fruit gleaner picking tangelos from my tree. We must have pulled at
least 40 pounds. Earlier in the day, I'd picked an additional three
dozen pieces of fruit for recipe testing. And the danged tree still
looks like it hasn't be…
There are two ways to gift-shop for a cook. You can drop a wad
on a spectacular piece of equipment that will get used three or
four times a year and sit in the pantry the rest of the time. Or
you can convert a relatively small amount of money into a potful of
tools that will get used on a da…
Dinners at this time of year make me cranky. Most of the time
when I get home from work, the house is too hot to cook, and
besides that, I usually have neither the patience nor the energy to
fix much of anything. But tonight I'm not worried. I've got two
frittatas waiting in the refrigerator.
In the beginning, there was grilled cheese, and it was good. How
could it not be - creamy melted cheese, bread crisped in butter?
And then, of course, came the panini, once a simple Italian snack
bar staple, now seemingly ubiquitous. Now it looks like it may be
the quesadilla's turn.
Jam-making has become a favored pastime of the culinary
adventurers. That's great - there are few things that make
breakfast sweeter than spooning homemade preserves onto a piece of
In Italy's Piedmont region, where polenta may be better loved than anywhere else on Earth, the cornmeal mush is a food of the fall. When the air turns crisp with the first frost and people await the arrival of snow, housewives labor over their cooking pots, stirring, stirring as coarse meal …