These yummy treats became known as our Super Bowl specialty years ago, when we used an old recipe from Gourmet. Peter McQuaid's much improved version for Rosemary Spiced Nuts appeared recently in the New York Times so we adapted it. 1 pound unsalted pecans or mixed nuts 1 … [Read more...]
Shrimp Barka
This incredibly delicious recipe is from Elizabeth Alexander's book The Light of the World, a memoir of her time with her late husband, Ficre Ghebreyesus, Eritrean artist and an owner and chef of Caffé Adulis in New Haven, now closed. 4 tablespoons olive oil 3 medium red … [Read more...]
Blue Cheese Dressing
From the Charlotte Observer via Fred Thompson, who focuses on the best of North Carolina's food in Edible Piedmont magazine, here is a blue cheese dressing from Kyle Wilkerson, founder of Roxboro's Heirloom restaurant. The dressing can be used with Buffalo Chicken, as a salad … [Read more...]
Irish Soda Bread
When daffodils and forsythia brighten the gray February days and March is in sight, my mind turns to Irish Soda Bread. My mother used to buy Boston brown bread in a can and serve it with cream cheese on top, but I prefer the Irish Soda Bread from The Grand Central Baking … [Read more...]
Dakota Struan Bread
Finding homemade 100% whole-grain bread that tastes good with a satisfying crumb and crust has been a lifelong pursuit. The ongoing search took me back to Peter Reinhart's Whole Grain Breads (2007) and Multigrain Struan. I'm also a fan of Great Harvest Bread Company's Dakota … [Read more...]
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