Recipes »
Spectrum Seasonal: Cherries
I tend to forget about cherries outside of July. When out of season, fresh cherries lean way too heavily to the tart side and are priced upwards of eight dollars a pound. It’s like
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Spectrum Seasonal: Rhubarb Chutney
I don’t trust rhubarb. Like 80 degree days in April, the produce seems to tease at summer without being the real deal. Anything that looks so much like celery does not deserve to be
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Twitter Challenge: Burritos
@mediawaltz asked us: How do you make a burrito that won’t fall apart? The greater question might be “Why not just accept that your burrito is going to fall apart?” Acceptance of burrito failure
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Twitter Challenge: Béchamel Lasagna
A béchamel sauce request—how very Betty Draper of you, Twitter followers. When it comes to old school standards, this classic white French “mother sauce” is a far more tasty and usable recipe than many
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Spectrum Seasonal: Fluke Crudo with Pickled Rhubarb, Jalapeno and Lime
They are the rites of late spring around these parts: tall and deeply red stalks of rhubarb framing the offerings at farmers markets across eastern Long Island at the same time that fluke begins
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Spectrum Seasonal: Seafood Paella
Paella is one of those dishes that seems intimidating at first glance. It’s got a fancy Spanish name, requires special ingredients and equipment and also comes with a lineage that can lead to cross
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No Manwich Tonight and Other Ways to Improve Your Life: Stuffed Peppers
Stacey: Tom, when you said, “Quick question: Can you get duck in Philly?”, I found myself answering you in the affirmative with a completely unfounded confidence, like, “Hellz yeah, that is so not a
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Spectrum Seasonal: Spring Onion Spaetzle
The sight of spring vegetables hint of firsts (first green salads, first market-bounty frittata, glorious first caprese), and spring onions make an exceptionally good first taste. With their hearty onion roots and sassy, piquant
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Twitter Challenge: Geisiers du Canard or Duck Gizzards
Someone with a sense of humor in the twitter-verse challenged us to get a handle on duck gizzards by issuing the following statement: I don’t get Gesiers du Canard, I don’t understand why, as
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Oeuvre: Keller: On Cookbooks and Poached Salmon
How do you use a cookbook? It’s an important question, the answer to which probably says more about the type of cookbook you have open in front of you at the time of asking
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