The Larder TM_TL_HEIRL_FI_001

There is no better late summer treat than a ripe, juicy, misshapen heirloom tomato. When they’re in season, I eat them at every meal. In the morning, I scramble eggs and top them with cubes of tomato. For lunch, I cut tomatoes into thick wedges and stack them on top of sturdy slices of mayonnaise-spread toast. Come dinnertime, I make tomato salads, pasta sauces, spicy salsa frescas, and even cocktails.

This week, I’ve pulled together some of my very favorite tomato-centric dishes for a full-on tomato supper. MORE

Viva La Vegan

Rabbit Food Redux

Salad can be a substantial, healthy meal

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As a vegan, I try not to get preachy about my diet. But a certain common exchange makes it hard to hold my tongue.

“A vegan?” someone will ask, scrunching up his nose. “So what do you eat, then? Salad,” the S word uttered with distain.

The truth is that salad gets a pretty bum wrap. And sadly in many instances, its poor reputation is somewhat deserved. Look at any mid-range chain restaurant menu, and you’ll see that most of the dishes in the “Salad” category are just strips of chicken, beef, or fish sitting on an underwhelming pile of lettuce, shaved carrots, and flavorless cherry tomatoes.

In salad’s role as a health food, it receives even less respect. The typical mound of iceberg lettuce topped fat-free Italian dressing may be low in calories, but it fails to satisfy most people, including myself.

If only more people knew how to make a great salad, it wouldn’t have this bad reputation. These are my basic rules for pulling together a hearty, healthy, delicious salad: MORE

Fish Fortnight TM_TL_BLUFSH_FI_001

When I was very young, my great-aunt had a house in one of the little towns that dots the Jersey shore. Despite living in Southern California, many summers, we’d make the cross-country trek to spend some time with the extended family at Aunt Doris’ shore house.

There would be long days at the beach and in the late afternoon, everyone would regroup at the house for showers and dinner. While my grandmother wasn’t much of a cook, at least once during these gatherings, she’d cook up a bluefish feast, which was one of her few specialties.
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The Whole Chicken Project TM_WC_GRILLED_FI_001

Deep summer is here. The days are hot and sticky, farmers markets are bursting with peaches and tomatoes, and most people haven’t turned on their ovens in at least three weeks. That’s why this month’s Whole Chicken Project is devoted to a recipe that is best made outside, on your trusty grill.

When I was growing up, we often used the backyard barbeque during the summer to keep the heat out of the house (a particularly important trick as our houses never had central A/C). My mom mostly stuck to hot dogs and hamburgers, though, because she had a heck of a time getting her chicken to cook all the way through without being burnt to a crisp on the outside. MORE