Look around and you will find a dozen or so ways to make “authentic” succotash. The bottom line on succotash is that this cooked dish always includes lima beans and corn kernels—unless it doesn’t. You see, sometimes “real” succotash doesn’t include lima beans but green shell beans instead (just ask Fannie Farmer). So, at least […] More
Sautéing will keep the crispness and flavor of fresh vegetables intact. Sautéing is a technique very similar to Chinese stir-frying. Fresh vegetables that lend themselves to sautéing include mushrooms, thinly slice carrots, zucchini, onions, green peppers, and corn kernels. Print Sautéed Corn Author Steve Albert Yield 1 serving Ingredients Fresh corn kernels: 1 cup […] More
The Gravenstein apple is simply one of the best baking and cooking apples. A tart is a pastry crust with shallow sides, a filling, and no top crust. This tart calls for the apples to be cooked before they are placed in the crust. Once baked, this Gravenstein apple tart will be light and crispy […] More
Béchamel Sauce is a basic white sauce made by stirring milk into a butter-flour roux. Roux is a flour and butter mixture slowly cooked over a low heat. When a roux is cooked to a beige color it is called white roux. When it is cooked to a golden color it is called blond roux. […] More
Here are three dipping sauces for freshly steamed artichokes. You can make these dipping sauces in minutes. Each is an alternative to simply digging artichokes in warm melted butter. • Creamy lemon sauce: mix 1 cup ranch dressing, 1 crushed garlic clove, and the juice of 1 lemon. • Mint-yogurt sauce: mix ½ cup plain […] More
Hollandaise sauce is a smooth rich creamy sauce thickened by the use of egg yolks. Use hollandaise sauce as a topping for asparagus, broccoli and other vegetables. Hollandaise and mayonnaise are very similar—the fats are the difference: hollandaise uses butter; mayonnaise uses vegetable oil. One of the earliest recipes for hollandaise appeared in a French […] More
Seviche is a blend of fresh raw saltwater fish, lime juice, and the addition of vegetables and spices. Seviche is popular as both an appetizer and main course in many Latin American countries. Seviche–which is also spelled ceviche or cebiche–is said to have originated in the ancient Inca civilizations of Peru and Ecuador. The essence […] More
Avocado has a sweet grassy flavor and the texture of butter. Match avocado with mild and subtly flavored partners. Avocado will add richness to a dish. Match avocado with bacon, scallions, tomatoes, basil, red onions, chiles. The recipe here matches avocado with shellfish–lobster and crab. PrintAvocados with SeafoodAuthor Steve AlbertYield 4 servings Adapted from Henri-Paul […] More
Cocido is a Spanish meat and vegetable stew that is slowly cooked and then served in three courses or vuelcos (singular vuelco) from the same pot. There are several regional variations of cocido throughout Spain and Portugal–and in other countries where Spaniards have immigrated. While chickpeas are essential to every cocido, the combination of meats […] More
Since pears—that is the European varieties–are plucked from the tree before they are ripe and cure to ripeness usually in a cool, dark place, how do you know a pear is ready for your bite? Well, there are two ways to choose a pear for eating out of hand: smell and feel. A ripe pear […] More
Print Candied Citron Recipe Author Steve Albert Here’s how you can candy citron (and by the way, it works for other citrus as well). Instructions Grate moist citron peel to release the oil from the cells. Cut the peel into thin strips and place in a heavy pan: Use 2 cups of citron peel. Cover […] More
Eggplant? Did you say ratatouille? All of the key ingredients for ratatouille are available fresh and local in mid summer tomatoes, onions, zucchini, bell peppers and, of course, eggplant. When you think of eggplant, you think first of the oval, black-skinned cultivar known as ‘Black Beauty.’ That is the classic eggplant with its rich, complex […] More
Stephen Albert