There is no fruit or vegetable I look forward to more in summer than tomatoes. That’s because I refuse to eat those pink tennis balls we get the rest of the year, or those bright but flavorless (and frightfully expensive) hothouse tomatoes from Holland. And with global warming, tomato season…
Despite what purists say, bouillabaisse can be made many different ways and still taste delicious. Perhaps you’ve heard or said yourself that dishes eaten in France don’t taste as good once they are transported to the United States. Bouillabaisse, the heady fennel-and-saffron-laced fish stew of Marseilles, is a classic example.…
Eberhard Muller is a tomato fanatic. The former chef Lutèce, Le Bernardin, and Bayard owns, with his wife Paulette Satur, Satur Farms, on Long Island’s North Fork. Muller says, “When we eat tomatoes, we don’t eat anywhere else except home. I pick them right before I eat. It’s fantastic.”…
More copper colored than pale, pale ale is a British invention with a yeasty fruitiness and a dry hoppy finish, though not as hoppy as India pale ale. The fruitiness in the Yards Philadelphia Pale Ale leans toward citrus. It is lean and clean with lovely floral notes and a…
Wheat beers are sort of the beer equivalent of Sauvignon Blanc, fresh and clean with citrus notes and the ability to handle difficult foods such as salads (notoriously difficult for wines) and asparagus (ditto). Also look to wheat beers for delicate seafood such as shellfish, tempura (with or without vegetables),…
The trifecta of asparagus, prosciutto, and Parmesan is a natural for pasta. Have the deli slice the prosciutto a bit thicker than normal so it can more easily be cut into strips. 1 pound any type pasta 1 tablespoon plus salt to taste 1 pound asparagus spears of medium thickness…