Chris Nordquist
Here’s the third installment of our Speedy Gourmet series, where we have just five ingredients and 15 minutes to make a meal. (Salt, pepper, water and basic cooking fats don’t count against the five because, well, I make the rules.) The idea for today’s dinner came from our friend (and Julia’s godmother) Marta, and it’s […]
Memorial Day weekend is here, and we traditionally celebrate with strawberry shortcake for dessert. This year, though, I’m going to vary a little from that theme and make a strawberry trifle instead. Trifle is a very old English dessert –or really a class of desserts– that layers cake, fruit (and often many other things) with […]
For a few weeks in spring wild ramps sprout in woodlands all over the eastern US and Canada, and foodies rejoice. Don’t be put off by the hype, though. The ramp, a sort of wild leek, is a tasty onion-like, leek-like, garlic-like plant that can turn a simple dish into a special seasonal treat. I […]
It’s a cherished family ritual. The weekend before Memorial Day –if the weather’s fair– David, Julia and I head to Halsey Farm and Nursery in the Hamptons and choose plants for our kitchen garden in Southampton. This year the weather was glorious, and the tiny tomatoes, lettuces, peppers, eggplants and herbs were strong, healthy and […]
The last pizza in our little video series is a family favorite. Its name is a bit misleading, though, since a lot of its flavor comes from green things –fresh sage and green olives (use the sweet, meaty Castelvetrano olives from Sicily if you can find them), which, along with a hint of garlic, enliven […]
In the heart of New York’s flower district (28th Street between 6th and 7th Avenues), Dutch Flower Line is a great place to pick up some posies — or cure a bad mood.
I ducked in for some sweet Italian sausage (with lots of fennel –delicious) and ended up browsing for nearly half an hour at this treasury of Italian specialty foods on Bleecker street. Tidy, cheerful, spotless, friendly, reasonable and well-stocked, it’s everything a neighborhood store should be.
Here’s another pizza I often make at home. Sauteed wild mushrooms are paired with soft, mellow Italian cheeses –Taleggio and Fontina, accented by fresh thyme leaves and bits of bacon or speck. I think a whole wheat crust (recipe below) complements the toppings’ rich flavors, but, of course, this pizza is delicious on a traditional […]
