Photo by Judith Hausman Brussels sprouts make an excellent side dish at Thanksgiving dinner. Thanksgiving meal generates a lot of magazine, food-site and newspaper articles; I’ve even written my share. Ironically, everyone wants the same old recipes on the holiday, not new ones. People can’t even give up the awful, green-bean mushroom-soup casserole or the […]
Photo by Judith Hausman This applesauce tart was made out of necessity, after Hurricane Sandy. Hurricane Sandy followed by a snowstorm meant lots of inclement weather in the lower Hudson Valley this week and lots of defrosted food to deal with. Our community, like many, banded together to help. Offers of beds and of tarps […]
Photo by Judith Hausman Winter squash, such as butternut squash (pictured), goes well in this vegetable pastry. This weekend we went to visit some farmer friends in the Pioneer Valley of Massachusetts. This rich agricultural area on either side of the beautiful Connecticut River has managed to preserve its agricultural traditions and an encouraging atmosphere […]
Photo by Judith Hausman What can you do besides fry green tomatoes? We all know about Fried Green Tomatoes by now and that not only Southerners enjoy them. But with a first frost on the way (followed by a couple of 70-degree days), I was looking for other ways to celebrate this once-a-year treat and […]
Photo by Judith Hausman Serve these oatcakes with cheese, tomato jam or marmalade. I’ve always liked the satisfying crunch of food with dry textures: rice cakes, crackers, matzohs, and muffins and toast without butter. So the ubiquitous oatcakes of Scotland, a country famous for fancying oats in porridge and haggis, were right up my alley. […]
Photo by Judith Hausman Homemade chicken broth, combined with the sweet flavors of cabbages and potatoes, makes this easy soup perfect for a chilly fall evening. I’m back from my travels this week, and part of settling into home routines is returning to the stove. The season turned definitively to autumn while I was gone: […]
Photo by Judith Hausman The tartness of the plums pairs nicely with the richness of the pastry. A simple butter cake or tart topped with glistening, blue plum slices may be the dessert I like best; well, maybe it’s a tie with an apple pie. While I’ve also made great jam and liqueur from Italian plums, […]
Photo by Judith Hausman Spiced tomato jam pairs well with leftover meats. This year, I intended to thriftily use up and give away my “stash” of jam before next strawberry season or at least before Florida citrus and marmalade season this winter. But I ran across a new formulation of pectin that allows you to pick […]
Photo by Judith Hausman Caponata siciliana is even better the next day, so try doubling the recipe. It’s been a bad year for eggplant in our garden, but another local garden provided me with a shiny-smooth, purple one the other day. Because I recently ate a very good version at a New York restaurant, I […]
