Photo by Judith Hausman Most everyone will enjoy a three-onion gratin. When you need quick recipe that will satisfy several different appetites, you might try calling on the in-season onion family. For Mothers Day, I did the cooking. I had to please a couple of hearty and discerning young appetites; a couple of weight-conscious, middle-aged […]
Photo by Judith Hausman Sweet-tart Rhubarb Chutney makes a delicious dish. Changed plans turned two beautiful pieces of local, grass-fed meat into leftovers. We ate a few slices, but the barbecued London broil and the butterflied half-leg-of-lamb are now mostly cold in the fridge. No matter; leftovers are a favorite challenge! I can make […]
Photo by Judith Hausman Serve your onion biscuits with a slice of ham. To me, ham means biscuits, even here in New York’s Hudson Valley. We will soon be celebrating spring with the ham of a local pig, raised a few miles away. There will be asparagus, a leek-and-potato gratin, a salad of young greens […]
Whether thin and delicate, fat and green, or white with purple shadings, asparagus poking up through its protection of straw is a sure sign of the oncoming growing season.
Photo by Judith Hausman These easy meat patties resemble falafel. The beginning of last week was Passover (while the end was Easter), so I turned to the Jewish cookbooks on my shelf. My family usually prefers the tried-and-true traditional dishes, but I still like to poke around for some new-to-me recipes. One of my […]
