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More From Food

September 19, 2018

There are certain tried-and-true food combinations that should never be messed with.

One classic example includes ripe, seductive figs paired with salty, supple prosciutto and fresh goat cheese. "Sweet, salty and creamy" — you might call this trio a holy triumvirate. Add rosemary to the mix…

091918tastefood

September 12, 2018

Now that school is back in full swing, we need a few simple recipes up our sleeves for fast and nourishing dinners. This bowl of pasta should be on your list. It’s a fresh and robust weeknight dinner you can whip up in less than 30 minutes. The simple sauce relies on my favorite pantry…

091218tastefood

September 05, 2018

From the loving way I look at them, you’d think these jars were filled with a fine red wine. But no, they are filled with fine red tomatoes. How satisfied and rich they make me feel!

The royal red color broadcasts richness through the sparkling clean glass. But it’s not just for show; I…

Gardening Column Canning Tomatoes

August 29, 2018

This apricot dessert is simple, fresh and seasonal — a golden rule of cooking, which is easy to follow when summer produce is at its peak.

It requires only a few ingredients that allow the sweet, ripe apricots to shine. Greek yogurt is used as a garnish, a wondrously rich yogurt that is…

082918tastefood

August 22, 2018

When the weather is hot and shouty, then why not shout back with skewers of fiery meat? These steak skewers are not only cooked over a flame, they are also bathed in a heady lime and garlic marinade that tenderizes and infuses the meat with bold flavor and kicking spice.

But don't stop there: Raise…

082218tastefood

August 15, 2018

Late summer reaps bushels of peppers in a kaleidoscope of colors and a crooked assortment of wiggly shapes. I shop with my eyes, because the first thing I do when I get home is pile my peppers into a bowl, where they do double duty as a decorative centerpiece on the kitchen table before they are…

081518tastefood

August 08, 2018

If you’re like me, it’s impossible to resist the baskets of fresh summer berries at the farmers market. If you have more restraint than me, and you haven’t gobbled up your berries yet, here’s a great way to add them to a dessert.

Clafoutis (clah-FOO-tee) is a French flanlike…

080818tastefood

August 01, 2018

Weekends are made for grilling, and this weekend was no different. California halibut is in season, and while halibut’s firm flesh is ideal for roasting thick filets on the grill, I prefer to cut the fish into chunks, quickly marinate them and thread them on skewers. By doing this, more of…

080118tastefood

July 25, 2018

Squash blossoms might make this pizza sound pretty fancy, but it really isn't. Delicate squash blossoms are everywhere at the farmers market at this time of year. I've been eyeing them and contemplating ways to easily incorporate the floppy, sunny flowers into a meal.

I've eaten blossoms fried and…

072518tastefood

July 11, 2018

How do you like to eat watermelon? Undoubtedly, it’s a summer treat. I remember hot New England summers when the air was so humid you could slice it with knife. My brothers and I would eat thick watermelon-smiles, as wide as our faces, leaning over the grass, while the juices dribbled down…

071118tastefood
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