Spicy “Creamed” Corn

At this point in the summer, gardens are overflowing with eggplant, zucchini, cucumbers, tomatoes, corn and peppers.  It’s hard to come up with new recipes and figure out how what to do with all of summer’s bounty.  When seeking inspiration, I turn to recipes I’ve already made. Often an adjustment to the technique, such as…

Cool As A Cucumber

It’s H-O-T and humid here in the Northeast.  And the last thing I want to do is turn on my oven.  Fortunately, I have access to a grill and can do most of my cooking outside under a shady cover of trees.  Though it’s tempting to grill just about everything, trying to grill cilantro, which…

Spicy Parsley-Scallion Pesto

In the Phong Nha region of Vietnam, they serve a spicy green sauce with BBQ pork.  Ingredients include Vietnamese coriander, garlic, lemon leaves, lemon zest, hot pepper and sugar.  Its spicy and sweet: a perfect combination. I wanted to recreate the flavors but didn’t have access to lemon leaves.  And since I had a ton…

Chinatown/Jury Duty Lunch Spots

Since I have bound myself to do a travel post on the second Thursday of the month and this one came very early, I’m cheating.  Although a trip to Chinatown in NYC might require some of you to travel… But if not, I’m working on a post about Belgium for next week!  In the meantime,…

Corn and Jalapeno Puree

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…

Spring Cocktail: Spicy Blood Orange Smash

There’s something tantalizing and forbidden about the blood red juice hidden beneath the bright orange rind.  Slightly bitter than regular oranges and a glorious color, blood orange juice is a perfect mixer, especially for Cinco de Mayo.  (Even if it’s a holiday created by Corona and Tostitos, any excuse for a party works for me.) …