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Crispy Soft-shell Crabs with Country Ham Butter
The first time I ate soft-shell crabs was at the New York World’s Fair in 1964. Looking back, I can’t imagine where I found the nerve to try them. I didn’t even like fish. But try them I did, and I was knocked out by the sweet crabmeat and that…
Quick Asparagus Lasagna
This is a recipe for spring, even though you can buy asparagus from South America out of season. Asparagus is tastier if you buy it locally and in season. All the thicknesses are fine with me; from pencil-thin spears to thick stalks. However, I recommend that if the asparagus is…
Peppermills: All About My Peppermills
I have recently gotten more e-mails asking, “Who made your peppermills and where can I get one?” My peppermills were made for me by an octogenarian woodworker named Pinky Martin. When Oprah invited me to come on her show to give one of the peppermills to a viewer, Pinky got…
Asparagus and Goat Cheese Souffléed Omelet
Perfect for a springtime brunch or a quick dinner, this is a cross between an omelet and a soufflé and doesn’t take too much work as long as you have electric beaters. Make sure you beat your egg whites just to soft peaks; otherwise they won’t fold properly into the…
Cool Things You Didn't Know You Could Make Part Three
The first time I ever made ricotta cheese was in my dining room at Gourmet Magazine. It was based on a family recipe from the magazine’s art director Richard Feretti. And it was amazing. Not only did it taste so much better than the supermarket version (anything homemade tastes better…
Cool Things You Didn’t Know You Could Make Part Three
The first time I ever made ricotta cheese was in my dining room at Gourmet Magazine. It was based on a family recipe from the magazine’s art director Richard Feretti. And it was amazing. Not only did it taste so much better than the supermarket version (anything homemade tastes better…
Red-Wine Braised Beef Brisket with Aunt Rifka's Flying Discs
My husband Bill has been telling me about his aunt Rifka and her asbestos hands for as long as we’ve known each other. He claims there was no pot so hot she couldn’t pick it up barehanded. (This amazing ability seems just slightly less amazing to me since I went…
Red-Wine Braised Beef Brisket with Aunt Rifka’s Flying Discs
My husband Bill has been telling me about his aunt Rifka and her asbestos hands for as long as we’ve known each other. He claims there was no pot so hot she couldn’t pick it up barehanded. (This amazing ability seems just slightly less amazing to me since I went…
Asparagus: When should you peel asparagus and when don’t you have to?
Kathy e-mailed the Kitchen Shrink to ask how you decide when to peel asparagus and when it is all right to leave it unpeeled. Asparagus comes in all different thicknesses, from pencil-thin to nearly an inch. The bottom woody inch or two of any asparagus should be discarded. Whether or…
Herbs: What Is The Best Way To Store Fresh Herbs?
Put leafy herbs, such as basil, parsley, dill, and cilantro in a glass or glass measuring cup with water in the bottom (like cut flowers), cover with a plastic bag loosely over the top, and store in the fridge. They will keep for a week if set up this way.…