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Corn Gazpacho with Garlic Croutons
Simple and delicious straight out of the garden, abundant corn on the cob is one of the great things about being alive every summer. You boil it up, spread on a little butter, dig in, and thank your lucky stars. But even perfection gets boring after awhile. This cold refreshing…
Crispy Buffalo Chicken Salad and Slaw
One of my favorite dishes is Buffalo chicken wings, that irresistible combination of deep fried chicken wings tossed in hot sauce with a side of blue cheese dipping sauce and celery sticks. I’m also crazy about veal Milanese—veal dipped in egg and Parmesan breadcrumbs and then sautéed—especially when it’s topped…
Ruthie’s Chocolate French Toast with Raspberry Sauce
This recipe lives in the breakfast chapter of Sara Moulton Cooks at Home (page 308) and it would be a great choice for Christmas breakfast or brunch, but I think it would also be great served as a dessert at an elegant dinner. My daughter Ruthie loves French toast. Most…
Penne with Slow Roasted Cherry Tomatoes and Goat Cheese
Any excuse to eat ripe tomatoes in season is a good one, but the best reason to check out this delicious vegetarian recipe is that it gives you the chance to sample and support some of the wonderful artisanal cheeses—including homemade fresh goat cheese—now being produced all over the U.S.…
Sara Kitchen Revelations – Fresh Corn: Cook It, Chill It, or Lose It
I bet many of you, like me today, are picking up corn at the farm stand or farmer’s market, which is a good thing, because corn close to the source (as opposed to trucked miles from the farm) is fresher. But there is a problem with corn – the second…
Summer Inventions: Pineapple Mocktail
When I was at the family farmhouse in July, my son’s girlfriend, Katu, came up with this lovely drink. She had already made an upside down pineapple cake and then used all the pineapple trimmings to create this concentrated pineapple elixir. She flavored it with sage and rosemary from the…
Milk Street Radio: Ancient Recipes with Sohla El-Waylly
We are traveling back in time with chef Sohla El-Waylly, host of “Ancient Recipes with Sohla.” We learn how to make Roman cheesecake, fish head aspic and Mary Todd Lincoln’s white almond cake. Plus, Maggie Hennessy breaks down the hottest trends in restaurant names, from animals to ampersands; Lynn Clark…
Grilled Lamb and Onion Kabobs with Olive Aioli
Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs. They work well together because both the marinade and the lamb are products of the Mediterranean. The sauce, made of garlic and olive-flavored mayonnaise, is also…
Blueberry Pot Stickers
I have always been a huge fan of the Chinese dumplings known as pot stickers. They’re wonton wrappers filled with pork or shrimp, crisped up in a pan, steamed, re-crisped, then served with a dipping sauce. Yum! Thinking about pot stickers recently, it occurred to me that if you swapped…
Milk Street Radio: Ranch Cooking 101
Cowboys work hard—which means they need to be fed well. This week, hear how ranch cook Kent Rollins feeds cowboys out of his chuck wagon, serving up his famous coffee, steaks and “burger dogs.” Plus, Tove Danovich introduces us to Mike the Headless Chicken, as well as her brood…