Somebody gives you flowers and you put them on the kitchen counter, and every time you see them you smile and feel fond of that person. It’s very nice. But […]
Food & Drink
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NOLA DISPATCH
At Casamento’s, the Next Best Thing to My Mother’s Oyster Loaf
Layered, butter-crisped oysters that make more than a mere sandwich
NEW ORLEANS — As I step in from the bright-hot sun that is beating down on the sidewalk here and settle into the cool dimness of Casamento’s, I am reminded […]
SIX-MINUTE SATISFACTION
Crispy, Fragrant Chinese Scallion Pancakes
Patching together an approximation of a Chinese-American kitchen in Truro
Last August, a week after I moved to Truro and joined the Independent, I spent a day scouting out my grocery options. The Wellfleet Marketplace sometimes has baby bok choy, […]
FROM THE LARDER
Moqueca, With a Side of Optimism
Brazil’s lime-and-coconut-creamy, spicy fish stew
“Don’t worry,” said Nete Balbino the first time we met. I was frazzled, trying to organize the move that would settle Christopher and me in a new cottage as Truro […]
COOK’S KITCHEN
Mangoes for Mother’s Day
Gifts to thank moms, both the sweet-tart and the spicy types
I was 10 years old when I had my first mango. It was on a rare trip with my dad to the island of Grand Cayman — before it became […]
COCKTAIL HOUR
A Mouthful of Flowers
The drink for when spring inspiration eludes the cook
I’ve had my nose in the books. I spent this winter dragging the first draft of a food memoir out of the dish pits of my mind. As a counterpoint […]
MAZATLÁN DISPATCH
Aguachiles With Mexican Shrimp — or Cape Cod Sea Scallops
Spring break defined by a plate of fresh seafood, seasoned with lime and chiles
Apparently, shrimp is Mazatlán’s superpower. I have been hearing about the glories of the seafood of Sinaloa, particularly its shrimp, for months from Wellfleet neighbors who spend time on Mexico’s […]
MEET THE MAKER
How to Become a Curd Nerd
A backyard farmer follows a goatherd from pasture to kitchen
Sadie Hill added two Nigerian dwarf dairy goats to her small farm in Brewster in 2015. Her plan was to show them in competitions and breed them to develop a […]
THE ESSENTIALS
Finding Renewal in the Garden
Herbs, violets, and early vegetables for the spring holidays
Clearing dead leaves and debris off the vegetable and herb beds on one of the first truly warm afternoons of this spring, I’m amazed to find that lemon balm and […]
COOK’S KITCHEN
Asparagus Brightens a Spring Stir Fry
A versatile gingery sauce comes together in a super-hot wok (or skillet)
You can get asparagus all year, but in November it just feels wrong. When spring arrives with its customary shyness, it’s perky asparagus that assures me that warmer days are […]
ALMOST FOOLPROOF
Smoky Skillet-Seared Skirt Steak
When it’s not quite grilling season, all you need is a cast-iron pan (and a fan)
As the days get longer, I find myself eyeing the grill on my back porch. Memories of the last time I fired it up are hazy — those steak-and-salad dinners […]
FROM THE LARDER
Pierogi to Make a Babcia Proud
Folding cheese and potato dumplings, we find the world becomes smaller
We cross paths regularly on our respective early morning coffee runs in Wellfleet. Now, without masks, it seems easier to strike up a conversation. She’s holding a copy of the […]
PI DAY CONTEST
Pies for Pi Day Winners
An Easter ritual from Puglia makes spring sweeter and a beginner’s bourbon pecan pie
The 2022 Indie Pie Contest, in recognition of Pi Day, 3/14, produced two winners, who were interviewed by Taste Editor Teresa Parker. —Ed. Golden Goose Award Winner: Carolina Marseglia Making […]
FROM THE LARDER
Colcannon Made With Kale
A buttery mash of potatoes and greens for St. Patrick’s Day
When my sister-in-law and brother invited Christopher and me to join them on a hiking trip across Ireland’s Dingle Peninsula, you might be surprised to know, I didn’t say yes […]
THE ESSENTIALS
Hugo Rizzoli’s Classic Marinara
An artist rediscovers his grandmother’s elemental tomato sauce
It all started with the savory scent of slowly cooking garlic drifting up the street from Ciro and Sal’s restaurant. Working that summer of 1978 as a painter’s assistant in […]
