I can't take credit for this one. My dad made these figs. But I will certainly make them soon, because they were so delicious and so easy. And in case you're thinking, "Ah, figs, cheese, nuts... been ...
An overzealous grape-buying spree at the farmers' market last weekend led to the creation of this recipe. Autumn Royal, Flame, Crimson, Cabernet Sauvignon – all sweet and tart and wonderful, but...
We're all getting excited about Fall flavors, but technically, the fat lady hasn't sung yet on Summer. There are still mountains of corn and tomatoes at the markets, and if you haven't tried corn and ...
What's that on your sandwich? Bacon, lettuce and ... watermelon? Find out more about that recipe below, plus wines to drink with your potato chips, an award-winning goat cheese and the science behind ...
If you live in the Bay Area, put this cheese on your To Try list (much more enriching to follow than that nagging old To Do). The story behind the cheese and the people who make it ain't bad, either: ...
This is an easy, rustic recipe that makes a great vegetarian meal or a pretty summer side dish. We carted the whole thing over to Central Park the other night for an impromptu picnic dinner....
Peppadew peppers stuffed with goat cheese are one of my favorite super-fast, no-cook appetizers. I love to serve them to guests and introduce some of them to the sweet piquante peppers. But they're al...
In honor of Escapes Month, I made a quick — or so I thought — escape Wednesday afternoon to a goat farm on the North Fork of Long Island, which led to an all-day meander to farm stands, a ...
From Consider Bardwell Farm in West Pawlet, Vermont, comes one of the best cheeses around.... and right now it's at particular peak, perhaps because it's most definitely the season for a cheese of thi...
This dish might look a little ... familiar. We highlighted a similar gnocchi dish in last week's national food section roundup, and our recipe is sort of an improvised, pared down version. This was ou...
Oh yes. All the cuteness of a cake pop, all the fun of an easy appetizer, and it's all wrapped up in bacon....
This is another installment from the wedding shower/cocktail party we threw last week (where we also served those tomato skewers). We've already made these little pizzas again, they're so easy and goo...
Here's something new and unusual: smoked goat cheese! ...
Have you ever heard of Ficoco? No? Well, let us introduce you then. Ficoco is a rich, dark spread made in Croatia out of figs and cocoa. It's lightly sweet, but full of flavor, and it is superb when p...
I recently got hip to a great cream-cheese alternative for bagels and such and was thinking it'd be a nice time to pass on the tip given what a brunch-y time of year this is between Christmas and New ...
Emma’s popular post on the best way to cook pasta triggered a vague memory of a no-boil method I had read about years ago. A few minutes of internet sleuthing and there it was: Alain Ducasse’s r...
Goats and New England barns are well and good, but let's get to the good stuff: cheese! Click through to see how Valley View Farm turns their goats' milk into delicious farmstead cheese......
A few weeks ago, a friend invited us on a farm tour being sponsored by Slow Food Boston. The destination was Valley View Farm, a goat farm and producer of farmstead cheese in Topsfield, Massachusetts....
Figs, lavender, goat cheese, almonds, honey. Baked into a galette, these exquisitely complementary flavors whisk us away to the Mediterranean. This is a rustic tart that honors the sweetness of ripe f...
Our favorite meal of the week is also the simplest one. Every Sunday, we make post-farmers' market sandwiches using ingredients from our trip to the Hollywood Farmers' Market. The components change fr...
We showed up at the tail end of our CSA distribution this week and got a little more than we bargained for: Namely, a generous, extra helping (or four) of some vegetables. In trying to use a lot of th...
Top Chef Chicago was our favorite season yet (OK, we're a little biased here in the Windy City). In fact, even one of the losing dishes inspired us. Remember episode 7, the Second City improv challe...
Peppadew peppers have become one of our go-to appetizer components. Honestly, our relationship with these sweet, tangy and slightly spicy peppers borders on addiction, and they're pretty much guarante...
This recipe is a classic example of us cooking by feel. We had some goat cheese leftover from an appetizer (which we wrote about last week) and found fresh, green garlic at the farmer's market. So we ...
Since Nora has let us all know that spring is high time for goat cheese, we thought we'd share a quick appetizer that frequently shows up at our dinner parties... ...
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