“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 […]
Recipe Box
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 […]
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 […]
PIE PREVIEW
A Slice of Sunshine
Meyer lemons add floral notes to a tart custard pie
My friend Kathy, who lives in California, recently sent me a box of Meyer lemons she had picked on her daily walk. I was thrilled — Meyers have a floral […]
FROM THE LARDER
Homemade Garlic Sausage, Spiked With Cognac and a Pinch of Nutmeg
Memories of a small-town butcher shop inspire a kitchen project for a winter weekend
Light fluffy snow swirls brightly as I head out for a walk on the rail bed where I see lots of coyote tracks. When I get back to the frost-covered […]
FROM THE SNACKBOOK
The Alchemy of a Steamed Sweet Potato
A fluffy, custardy new companion for the season of comfort food
I don’t know about you, but it’s going to take me a while to remember what true wanderlust feels like. The last two years, painful and disorienting as they have […]
KITCHEN TABLE
Mexico’s Earthy, Smoky, Special Sauce
Eduardo Rios simmers the mole his mother used to make
Eduardo Rios isn’t sure what he’ll be roasting for Christmas dinner. It might be a turkey. Or if he can find one, maybe a big fillet of cod. What he […]
FROM THE LARDER
Homemade Granola Makes a Not-Too-Sweet Gift
Breakfast that’s good enough to eat for dessert
Several years ago, we attended a memorable dinner at the famed New York restaurant Eleven Madison Park. This was before Covid shut down the world, and before the restaurant raised […]
