Posts Tagged ‘5-star’

Creamy Gazpacho

 

My experience with this gazpacho was like going on an exquisitely swoonful first date—where the guy is Jon Hamm-handsome; you trade exceedingly witty, wise and charming discourse; and you wake up the next morning walking on clouds and daydreaming with a silly grin on your face—and then following it up with an even more enchanting second date just days later. Oh yes. It’s that sublime.

I spotted the recipe while flipping through Fine Cooking, and was instantly intrigued that the author was inspired by a handwritten recipe from her Spanish mother-in-law, who hailed from Sevilla, the birthplace of gazpacho. Like she urges, you must wait until the tomatoes are ripe and juicy, or the resulting soup will…


Corn & Tomato Salad

If there’s one simple, scrumptious salad that screams “summer”…that people will beg you to bring to BBQs and picnics…that you will never tire of, it’s this Corn & Tomato Salad. The recipe is inspired by a dish at Alforno, one of our favorite restaurants in Providence, Rhode Island.

It’s the goodness of summer on a plate: sweet, crunchy kernels of fresh local corn; juicy sun-ripened tomatoes; crispy-chewy bread with a slight char; a sharp burst of pungent red onion; and a hint of delicate floral basil. We eagerly await that July day when the first early field tomatoes show up in a basket at our favorite farm stand, and the piles of corn beckon. From then…


Spicy Apricot Grilled Chicken

Just like I’m a sucker for a fabulous roast chicken, I’m also enchanted by delectable grilled chicken. There’s something so irresistible about flavorful crispy char that gives way to velvety, slightly smoky meat. It screams summer.

Over Memorial Day weekend, we were one of the happy families who managed to score fresh chickens from the Iacono’s chicken farm in East Hampton. They raise, kill and prepare the birds right there at their home/farm stand, and especially on holiday weekends, you need to reserve early because once the birds are spoken for, ain’t no mo’. And once you’ve had chicken that was walking around the day before yesterday, anything that’s wrapped…


It feels like spring today, which makes me fantasize about the yummiest salad I’ve eaten in ages. I was paging through the salon’s copy of House Beautiful a couple of weeks ago while some of my kids were having haircuts, and I stumbled upon this fresh and swoonful recipe. I made a mental note, and 24 hours later when I decided I absolutely had to make it, I had no luck finding the recipe online (it has since been uploaded). So off I went to try to track down the magazine, and luckily at my second stop, there was the lovely green cover of the March issue.

The recipe was provided by Chef Gabrielle Hamilton of…


Fine, I’ll admit it. I had a hankering for cake batter a couple of weeks back. Not cake-cake batter. Yellow cake batter to be exact. A few licks of a batter-coated rubber spatula, I reasoned, and I would be a happy woman. Simple pleasure. And then it dawned on me that one of my kid’s birthdays was the next day…so I actually had a legit excuse to mix up some batter, do some covert spatula-licking, and wind up with a birthday cake in the process!

First recipe I thought of called for buttermilk, which is not something that I happened to have in my fridge. And I wanted the cake batter licking to commence as soon…


World’s Best Fried Chicken

We have something of an obsession with fried chicken in my household.

You see, Dave’s dad owned Topsy’s Fried Chicken Restaurant on Route 6 in Swansea, Massachusetts “back in the day,” and I’m told he made the best fried chicken (and onion rings) known to mankind. The restaurant closed in 1973 when I was but a wee lass, and sadly, I never made it there from all the way on the other side of the bay. And the legend of Topsy’s has been passed along not only by Dave, but by legions of fried chicken fans who used to detour for a basket of hot, crunchy, juicy poultry.

Trouble is, Dave’s dad, God rest his soul, took the secret…


Bo Ssam

Ah, the power of suggestion. Last week, a piece in the New York Times reminded me of one of the best family dinners we had in 2011: a fabulous Friday evening savoring the Bo Ssam meal at Momofuku Ssam Bar. David Chang’s restaurant takes reservations for tables of 6-10 diners, who are served a life-changing whole slow-roasted pork shoulder to pick apart with tongs and assemble in delicate lettuce cups, topped with divine kimchi and other scrumptious fixings, all capped off with fresh slurpy oysters. Pork shoulder and oysters- well, isn’t that just the quintessential Shabbat dinner for every nice Jewish girl?!

The Times’ photo made my mouth water, and as I read the article, I…


Salted “Kitchen Sink” Cookies

These Salted “Kitchen Sink” Cookies are so damn good, it’s absurd. You like cookies? You like the combo of sweet and salty? You like pretzels? You like chips from both food groups: chocolate and potato? Then these cookies are a must-try.

The recipe comes from a Facebook friend who happens to be a superb caterer based in Stamford. I spied her photo of the cookies in the news feed one night, and instantly put the recipe on my to-do list. Let’s just say it rocketed up that list with a bullet! I made the cookies on Christmas Day, and the swoons began as soon as the first batch came out of the oven. They…


The Best French Onion Soup Gratinée

Sure, I’ve written about French Onion Soup before, but now that there’s a slight chill in the air and people are feeling sort of “autumny,” I couldn’t resist revisiting one of my favorite recipes. If I could have video’d the cheers and excited hugs last weekend when I announced I would be making my soup for dinner, you would’ve thought I’d told the boys that it had all been a huge mistake, and the Red Sox really were going to the World Series! But let’s not go there.

As I wrote previously, the inspiration for my soup is Thomas Keller’s recipe in the Bouchon cookbook. I cheat a little by using store-bought beef stock, but I…


Grilled Fish Tacos

We are completely smitten with grilled seafood tacos this summer, and these are so yummy that they even inspired my sister, who didn’t think she liked fish tacos, to declare that she needed the recipe to make them herself.

First of all, it’s fun for everyone assemble their own tacos. What’s better than a semi-customizable dinner? Second, the components are pretty easy to make, and again, you can customize to your heart’s content. I happen to love radish matchsticks on mine, but there’s nothing to stop you from adding whatever else you like.  And finally, I mean, they’re grilled fish tacos…YUM!

With lots of company over the weekend, I figured it would be an ideal time to try the…