When March arrives, it is time for homemade Reuben sandwiches. My delight in a good Reuben goes back to the years in Richmond, Virginia, when I tasted my first Reuben at a deli on West Broad Street. Of course an authentic Reuben must include Russian dressing and this recipe is … [Read more...]
Savory Lemon Yogurt
Many years ago I fell in love with Dannon Lemon Yogurt. Now I am in love again, with a savory lemon yogurt that is quite different from the sweet Dannon yogurt. This yogurt was suggested by Blue Apron as an accompaniment for some delicious vegetarian fritters. It is a nice … [Read more...]
Spicy Molten Blue Cheese Dip
From Melissa Clark at the New York Times who says, "Hot and savory and almost fondue-like, this blue cheese dip has a zippy flavor that works just as well with tortilla chips as it does with bell pepper strips, and keeps you coming back for more." We made this for our Super … [Read more...]
Anchovy Butter
From Sam Sifton, The New York Times. You don't need a recipe. Just take a stick of unsalted butter, and let it soften on the counter while you assemble the other ingredients: a tin of anchovies, some garlic cloves, a shake or two of smoked or regular paprika, a wee splash of … [Read more...]
Brandade de Morue
For years I kept reading about brandade, but it wasn't until we went to Paris in 2011 that I tried it at Brasserie Balzar on Rue des Écoles, chosen because of Adam Gopnik's story in the August 3, 1998 issue of The New Yorker about Brasserie Balzar in its earlier years. Not … [Read more...]