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- July 14, 2020
- Four Season Farm
Harborside, Maine
Four Season Farm -
- July 14, 2020
- John Scheepers
Bantam, CT
We love avocados but are embarrassed to confess that we often wait for them to ripen, and then find them over-the-top ripe and unusable. This recipe has helped us a lot, because we can make it when the avocado is perfect, then enjoy the dressing for a good week. It is creamy, a little zesty and just delicious. You could also use it as a dip. -
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- July 14, 2020
- Founder/Co-Owner Danny Meyer and Chef/Partner Michael Romano
Union Square Cafe
101 East 19th Street
New York, NY 10003
Phone: 212.243.4020
www.unionsquarecafe.com
The Union Square Cafe Cookbook
Served with grilled lamb chops and sautéed insalata tricolore at the Union Square Cafe, this magnificent potato gratin is rich, velvety-smooth and absolutely delicious. If you haven’t experienced Union Square Cafe, you must do so. Until then, their irresistible cookbook reveals the secrets behind the restaurant’s marvelous trademark dishes from appetizers to desserts. Its imaginative, yet relatively easy recipes burst with the flavor of fresh, seasonal vegetables and herbs. We suggest creating this gratin with homegrown Yellow Finn or Red Ruby Potatoes. (HarperCollins Publishers 1994.) -
- July 14, 2020
- This silky, light corn dish is a wonderful bed under Lemon Chicken. It is so delicious.
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- July 14, 2020
- We adore these crunchy, zesty-yet-mild, delicate crispy Fried Shallot Rings. They elevate in-home steakhouse dinners to a whole new level.
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- July 14, 2020
- Vegetarian Fast and Fancy
by Renny Darling
Celebrating the rich diversity of vegetables and aromatic herbs, this cookbook provides recipes that are quick and easy. The basic premise is to create delicious, healthy meals with minimum effort and in the least amount of time. This easy soup is refreshing and full of summery flavor. Royal House Publishing (available at www.amazon.com) -
- July 14, 2020
Our favorite restaurant in the Netherlands is Restaurant De Moerbei in Warmond (near Lisse) where our Dutch colleagues have treated us to the most amazing evenings of chef wizardry, magical tastes and happy conversation. We always take an appreciative yet fleeting look at the menu, glance around at one another, and make a unanimous decision to go with the chef’s tasting menu. Each surprise course transforms me into a child opening the most wanted present on the best birthday ever.
This May, we were lucky enough to be there again. It is such a warm, inviting space with charming staff who didn’t mind that I took photos of each magnificent offering. My first weekend back home, I did my best to replicate their Cucumber Ginger Gazpacho festooned by miniature orbs of cucumber-ribboned goat cheese around a little island of tuna tartare topped with fried shrimp. I hope that you find my version of their inspiring verdant gazpacho as smooth and spice-silky as I found theirs. (While I tackled the
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- July 14, 2020
- My father’s love of sweet American corn was legendary. He could eat six ears of corn at a sitting. This was quite something since he scoffed at corn-eating Americans when he first arrived here from Holland after the war. In those days, the only corn in Holland was feed corn for pigs and cattle. Years ago, my father fell in love with a fabulous corn pudding made by my mother who was given the now-lost recipe by a UConn friend. I created ‘Dad’s Favorite Corn Pudding’ recipe~it comes pretty close to what he craved.
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