The new cookbook by British chef Nathan Outlaw also stresses the importance of sustainably harvested seafood.
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Posted inFood, Recipes
A meaty bistro classic tart that is as refined as it is rich
Use yellow or white onions; sweet onions will make the tart too sweet.
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Posted inFood, Green Plate Special, Recipes, Source
Pâté – ‘a delicious requirement for sustainable meat consumption’
Granted, not everybody likes liver, but here’s an easy way to prepare it for those who savor a schmear on good bread.
Posted inFood, Recipes
The key to a tastier butternut squash soup
Starting with seeds and fiber in the cooking liquid brings a fuller flavor.
Posted inFood, Recipes
Nutty candy brings back sweet times
Try a homemade (and better) version of an old favorite.
Posted inCookbook Reviews, Food, Recipes
In ‘Pure Simple Cooking,’ the ideas are grand and the photos alluring
But for some of the recipes, the devil is in the details.
Posted inFood, Recipes
Real Texas chili is big on meat, but there’s no room for legumes
Tender beef swimming in a pepper-spiced tomato sauce is what true fans desire.
Posted inFood, Green Plate Special, Recipes, Source
The humble onion offers lessons in good eating and buying
The essential bulb is easily purchased from Maine farms and stored, in case you don’t want to grow your own.
Posted inCookbook Reviews, Food, Recipes
‘The Weeknight Mediterranean Kitchen’ is both efficient and delicious
A cookbook by food blogger Samantha Ferraro is full of simple, healthful recipes.
Posted inFood, Recipes
Make a buttery crumb cake with a lightly spiced topping
Keeping the topping soft and cookie-like is key.