I’ve plotted all the feral fruit trees in my neighborhood on my GPS. I start watching in mid to late September to see how the “crop” is coming along. The hunt for feral fruit trees takes me to the edge of farm fields or the side of the road. I even find apples and pears dropping like crazy [...]
Rebrand What You Repurpose and Use Your Nose: two of Clark’s big mottos for conscientious and creative chefs in this brave new economy. Clark, a prolific cookbook author in her own right (her latest being Cook This Now), and the collaborator of cookbooks with the chefs Daniel Boulud (Braise), David Bouley (East of Paris), Claudia Fleming [...]
I just made 3 dozen Chinese almond cookies from a big wad of leftover pastry dough. How did this creation evolve? A couple of days ago I made two berry tarts in traditional French tart pans: the stainless steel kind with removable bottoms. The pastry dough I prefer is one I mix up in my [...]
Go Persian by cooking overripe fruits in tomato sauce; make pudding from milk-on-the-edge and start a “stoup” jar in your freezer for all the expendable edibles too good for composting — says Raleigh NC’s Linda Watson, author of the celebrated cookbook, Wildly Affordable Organic. With her ingenious cooking plans, shopping lists, and month-long menus for [...]
A large glass pickle jar devoid of pickles yet filled with “pickle juice” makes an excellent pickling incubator. Jackie Anderson, a pal from Ketchum Idaho, recently shared this treatment with me. “Do you ever have too many cucumbers and just know you’re probably going to end up throwing them out? I put them into a jar of pickle juice [...]
Ever make sangria for a crowd — and find yourself staring at three drained pitchers with marvelous wine-soaked limes, lemons, oranges, apples and raspberries sitting at the bottom? Recently this happened to me and the thought of feeding this colorful bonus to my garbage disposal so distressed me that I kicked into creative mode. What [...]
A protégé of Jeff Buben of Vidalia and Occidental, Chef Smith of PS 7 has opened a laboratory in DC’s Chinatown for creative American cuisine- like his Gin and Tonic Halibut and Giniola made with gin-soaked botanicals from a distillery, Orange [skin] syrup served up at the bar, or his house made dogs plated with [...]
Maybe you’re back in your vacation cottage or condo, or returning from one of those end-of-summer apple-picking weekends. Either way, you’re faced with the same predicament: dried out, maybe even rock hard currants, raisins or dried cranberries. Here’s what I do. Baked Apples with Brandy-Plumped Raisins uses as many as 3 past [...]
Cookbook author, scholar and food journalist for such journals as GQ, Food & Wine and Art of Eating, Mitchell Davis Ph.D. of The James Beard Foundation also teaches food and theory classes at New York University and Cornell University. In our interview, Davis speaks with Nancy Gershman about his ongoing relationship with expendable edibles. [...]
Summertime barbecues are always featuring plenty of taco chips and salsa to go around — and then some. The problem is all those broken taco and tortilla chips at the bottom of the serving bowl. Well, we have an idea of how you can make tasty good use of those ill-fated chips and the salsa. [...]
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