There are chefs who excel in both baking and cooking just as there are musicians, such as Yo-Yo Ma and Peter Serkin, who excel at interpreting classical music scores and improvising over a jazz chart.
Tag: cooking
CONNECTIONS: Berkshires’ homespun settlement
Somehow out of the mix, in a short span of time, the seeds of a new country were planted and Arcadia — the New Eden — grew.
A Yankee in Letitia’s court
Beyond learning to avoid moonshine and duck ponds in Tallahassee, I did learn the joys of oysters from Apalachicola and fresh Gulf shrimp.
The Self-Taught Gardener: The procrastinating vegetable gardener
Beware, impatient gardeners. If you garden like Thomas Jefferson, you just might lose the farm! Here’s better advice from our Self-Taught Gardener.
From tuna fish on rice to risotto
The wonderful thing about risotto is it’s like a blank canvas, providing a relatively neutral base allowing whatever ingredients are added to shine.
I Publius: Social distancing
People can get antsy and often angry when they are locked inside. They pick silly fights.
In the trenches: At home with my kids
Despite all the uncertainty swirling about that highlights all I can’t control, there is one thing I can control: the atmosphere inside my home.
West Stockbridge student to be featured contestant on Food Network’s ‘Chopped Junior’
Four contestants aged 9 to 12 who have demonstrated their knowledge of food and skill in the kitchen are given “mystery baskets” of ingredients they must include in dishes they create on the spot.
Ramps: Eagerly anticipated (and delicious) signs of spring
Native peoples celebrated the arrival of ramps with festivals. Some ramp festivals continue in Appalachia to this day. For early Americans, their eager ramp consumption relieved the sores and tiredness of months of vitamin C-depleted winter.
REVIEW: Janet Reich Elsbach’s ‘Extra Helping’ incredibly thoughtful with practical advice
In a world where many find it increasingly hard to connect, Elsbach sees food as a great connector, one capable of spanning even the greatest divides.
AUDIO REVIEW: Authors reading their own works
Sometimes you just want to hear an author read his or her own audiobook.
NATURE’S TURN: Soup, salad, side and sweet: Garden-Grown
It has been tedious sorting through garden vegetables that were either stuffed into the refrigerator or placed in a cold room when brought in from the precipitous advent of frigid temperatures and arctic winds three weeks ago.
WHAT’S COOKIN’: In the kitchen with Hank Ferlauto, making pasta
Ferlauto not only cooks at home, but is a volunteer chef at the Monday night dinners at Berkshire South Regional Community Center.
WHAT’S COOKIN’: In the kitchen with Mal Wasserman
Her favorite Sunday activity is cooking. Given the weather, soups and stews are obvious choices.
WHAT’S COOKIN’: Sharon Gregory’s easy fish stew
“Cooking was part of our family life,” Gregory says of her parents, both “daring” cooks. “I was exposed to well-prepared food as I grew up.”
COOK’S CORNER: Grilling the Thanksgiving turkey
Cook the bird on the grill. Once you do, you will never cook it in the oven again. The flavor will be awesome! Trust me!
WHAT’S COOKIN’: Michael and Maureen Banner
Much of what they cook is done without consulting recipes because they like to experiment .
OFF RANGE WITH ANNE E.: Light up the stove
I’ll share with you my kitchen experiences, tricks of the trade, insider’s knowledge and how to make it look easy. Don’t worry.
WHAT’S COOKIN’: In the kitchen with Barbara Bonner
Recently, Bonner made a batch of putanesca, an Italian tomato sauce, while I watched. She likes it partly because it is easy to make and hearty to eat.
EUSTIS ON FOOD: The simple meringue
These are about as simple a dessert as there is, and with the counterpoint of the crackly-on-the-outside against the chewy-on-the-inside, it’s just perfection.
FOODS OF LOVE: Dark chocolate lovers
Possibly the purest expression of love is cooking, especially on Valentine’s Day.
EUSTIS ON FOOD: The perfect pizza, and how to make it
What’s au courant is thin-crust pizza, a return to the Neapolitan idea, with fresh ingredients, with greens, either cooked in oven or added at the end.
EATING IN SEASON: Tomato heaven
I find it hard to eat all the tomatoes that my plants produce. And guilt settles in. I can’t let them go to waste.
EATING IN SEASON: Garlic Scapes
I find garlic scapes simply perfect. Their curly, sculptural shape intrigues me. They double as both a food and a flower arrangement. I usually harvest them and place them in a mason jar filled with water.
EATING IN SEASON: Fresh strawberries
Those delicate heart-shaped berries inspire me to cook up a storm. Is there nothing better than a strawberry rhubarb pie, or how about some strawberry ice cream and better yet, preserving the bounty and canning some strawberry jam?
Food & Wine: Bánh Mì sandwich, fusion of east and west
The juxtaposition of the umami rich Maggi Sauce with the unique taste of cilantro and the sweet and sour bite of the pickles in a cocoon of French bread slathered with mayonnaise makes for a wonderful fusion of east and west. This is the yin and the yang of sandwiches. Namaste.