Summer is the easiest time to cook, or at least, that is what I think. When else are you arrayed with such bounty, and above that, such variety? I’d like to share a few ways I had prepared summer items. First, C had been reveling in watermelon, which has been especially good this season, at [...]
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Sad news posted yesterday by Grant Achatz on eGullet and reported in today’s New York Times Diner’s Journal: Grant Achatz, the chef of Alinea in Chicago, released this statement through his publicist: “I wanted to personally report that I have been very recently diagnosed with an advanced stage of squamous cell carcinoma of the mouth. [...]
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We were both in the mood for scallops last night. I wanted to try something different and I have had rhubarb on the brain. Scallops are very sweet by nature; I thought it might be interesting to make a rhubarb purée, sweetened enough to tame its extremely tart nature, while still maintaining sufficient tartness for [...]