fig, manchego, and arugula pizza
It’s a rainy day here in New York. But not one of the wonderful chilly fall rain storms that I love, rather, it’s a pervasive, drippingly humid kind of rain. Even so, signs of fall abound. The acorns are dropping, lending a satisfying crunch to each step. Leaves here and there have begun to yellow, pears are showing up, and the figs are just about over. Making it just under the wire, we’ve got a delicious fig, Manchego, and arugula pizza for your eating pleasure. read more »
simple roast tomato soup
For the first few months of summer I take all the fresh stuff for granted–I’m nonchalant about abundant berries and corn. But come September I start to panic, which leads rather quickly to panic fruit-buying. For instance, two weeks ago I dragged the whole family to Union Square farmers market and bought 20 pounds of peaches, 6 pints of blueberries, 3 pints of blackberries, and 1 pint of raspberries. Let’s just say we’re all set in the jam department. Also the pie department. This week I made a reservation for 40 pounds of tomatoes. Gulp. I’ll be canning the tomatoes for sure, but I might also have to make this soup again.
Now that it really is fall you pretty much have to make soup, too. This one is has big tomato flavor with smoky notes and hints of fragrant herbs. It’s exactly what you want to be eating as the first leaves of fall flutter by. read more »
tomato and cherry pazanella
So, here we are nearly halfway through August. After spending so much time thinking of nothing but July! July! I am a little unsure of how to conduct myself in this post-July world (not to mention the whole newborn thing–though it’s going pretty well). Time marches on, and the things we were waiting for, counting down to, somehow happen.
Happening also are all the tomatoes, cherries, plums, apricots, peaches, and corn I could want. I love that we can take produce for granted this time of year. Just grab a handful of fruit and eat it up, or pick the tomatoes right off the vine with no worries–there’s more where that came from. read more »
mission accomplished and rainbow chard slaw
Well? We did it! Brian and I welcomed a new baby girl to our family last Monday. Everything about the labor and delivery was a huge surprise, including the fact that I was only in active labor for about 4 hours! I never expected a Hollywood delivery (all the baby books emphasize how rare they are), but there we were–Brian navigating early morning traffic over the Williamsburg bridge, my water breaking in the car, needing to push before we got to the hospital (so glad we avoided an emergency delivery on 10th Avenue!), careening up to the hospital entrance, being whisked away to L & D while Brian was still signing in, and then, a mere half hour later meeting our new baby girl. Phew! Now that the wild ride is over, we are settled at home and loving these first few days with our new baby and her big sister. Suddenly, we’re a family of four.
But we still need to eat, and things are slowly ramping back up. We’ve been plugging away at our farm share and the seasonal ingredients that are pouring in. read more »
almost there and tabbouleh salad
Hi there. How’s your summer going? Ours is chugging along, and somehow we have less than a week until a brand new baby is due to land in our life! As the incubator of this life, I guess it arrived for me long ago, but I’m so looking forward to meeting this little human, whoever he or she is. Getting ready for baby number two has proved to be utterly hectic. There is furniture to move, walls to build, laundry to wash, and a nearly four-year-old who needs to play. It’s been exhausting, but I know that if we get it all done our family will be ready for some much needed new baby downtime very soon.
Of course, all this commotion has not meant that we’ve stopped cooking. read more »
old bay mayo
I feel kind of funny sharing a mayonnaise recipe–can you even call it a recipe? But the thing is, a simple upgrade to your condiments can bring something new and wonderful to tried-and-true burgers or sandwiches. That’s how it was with this Old Bay mayo. We had it on pork burgers and it livened them up, brightened them, and heightened the flavor. It’s easy for seasonal foods to get intertwined with nostalgia, and that makes it hard to taste the actual food. Instead, I often find myself tasting the memory of the food. But with new and exciting condiments, you can trick you palate into being in the here and now. When I started writing this post, I certainly didn’t expect it to take a turn for the Baba Ram Das, but I guess that’s what really good mayo can do to you. read more »
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