South-of-the-Border Skirt Steak

A tailgater's best friend... Skirt steak has long been one of my favorite cuts of beef. It's juicy and flavorful, and it's a great grilling steak. So, before grilling season completely skirts us, I want to share with you a skirt steak rub that I created a few years ago and has become a family … Continue reading South-of-the-Border Skirt Steak

Cukes, cukes and more cukes…

Got cukes? I’ve got bushels. So I thought this would be a good time to re-post my blog entry from this time last summer when my garden was also flush with cucumbers. Here are three of my favorite recipes for marinated cucumber salads — one Asian, one Greek and one Middle Eastern. You take your pick…or try them all!

Two Peas in a Pod

When I was little, I used to love the cucumbers straight out of my grandmother’s garden. Together, she and I would pick them, peel them, slice them and sprinkle them with a good helping of apple cider vinegar, a pinch of salt and dried dill. I would eat them every night. With all that vinegar, it’s a miracle I have any enamel left on my teeth.

This summer, we’ve had a bumper crop of cucumbers. They’re producing faster than I can keep up with them, and it’s difficult to create different preparations for all of them (especially since cucumbers don’t cook well, so they aren’t quite as versatile as some other veggies). And despite our best efforts to plant only slim, seedless varieties this year, one persnickety plant keeps producing chubby, seedy cukes that are slightly bitter and not ideal for eating right off the vine.

I’ve experimented a lot…

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Meyer Lemon and Gin Slushees

Gin and juice is the quintessential summertime refresher, and this frozen variation made with Meyer lemons adds a whole new element of fun to an old favorite. It's a little sweet, a little tart and a whole lot of cool -- like an adult Slurpee! With its sunny yellow color and flecks of lemon zest, … Continue reading Meyer Lemon and Gin Slushees

Tuscany’s Timeless Treasures

Part Due: The riches of the Montepulciano Region “In vino veritas.” (In wine there is truth.) – Pliny, the Elder, 23-79 A.D.      Italy, though smaller in size than France or California, is actually the world’s largest wine-producing country and one of the oldest, dating back to Etruscan times (from which the name 'Tuscany' is … Continue reading Tuscany’s Timeless Treasures

Tuscany’s Timeless Treasures

"With some fava beans and a nice chianti..." The Tuscan countryside in the springtime is nothing short of breathtaking. The undulating hillsides -- a patchwork of dramatic greens and yellows so vibrant that they could give the Emerald City a run for its money -- appear to be made of soft, silky velvet. Are you … Continue reading Tuscany’s Timeless Treasures

Grilled Tomatillo Salsa

Ever notice that funny, paper-wrapped sphere in the vegetable section of your grocery store and wonder, "What in the world do you do with that"? Take a second to peel back the papery husk, and you will find something that looks like a small, firm green tomato; and, in fact, it shares many similarities with … Continue reading Grilled Tomatillo Salsa

Savory Smoked Trout Spread

Smoked fish has long been a staple in many cultures and geographical locales. One would expect to see smoked fish on a menu in Charleston, Seattle or Maine, for example, or in any of the Scandinavian countries. And the ubiquitous smoked salmon is considered "food for the soul" for many a New Yorker. Typically the … Continue reading Savory Smoked Trout Spread