This dish was inspired by a “polenta” recipe I found. Since it used fresh corn and not cornmeal, I considered it more of a puree. My version adds a little heat and some mascarpone to go with the sweetness of the corn. This was satisfying as a meal on its own, but it would be…
Blue cheese and bacon are two of my favorite ingredients. And great additions to any salad. Most are familiar with a lettuce wedge topped with bacon and blue cheese dressing. While that is usually delicious, you can get a little more creative. A variation of this frisee recipe may turn up as a main course…
The farmers’ markets are filled with the first signs of spring. Pungent ramps, tightly curled fiddlehead ferns and plump morel mushrooms should now be available. Having eagerly awaited something fresh besides kale all winter, these ingredients are greedily scooped up by all the greenmarket shoppers I know. Unfortunately, the prices reflect the short-growing season and…
According to Modernist Cuisine at Home, sodium citrate is the key to “silky smooth” mac and cheese. And there is no substitution. The cookbook claims you can find it in the kosher aisle of grocery stores. Not true. And not even in NYC where kosher sections abound. Frustrated after searching in dozens of stores, I…
Almost every child (and my younger self included) has tasted play-doh. The question is why. The smell is off-putting, though certainly unique. Its consistency is absurd – crumbly yet soft – like cold mashed potatoes. But I don’t recall it tasting buttery in any way. Its vibrant color, on the other hand, makes it appealing…
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