Puff-Pastry Tomato Tarts

The Great British Baking Show. Love it. Every season, it seems like Paul and Mary have the bakers make puff pastry at least three or four times. I’m mesmerized anew each time. I’ve tried it myself from scratch exactly once. Made the lean dough (yes, by hand and pastry scraper). Chilled it. Pounded the butter…

Yummy Stuff

Well, stuffed Yummies, to be more precise. Yummy peppers are juicy, thick-walled, two-bite little bells that are perfect for jamming with tuna salad, chicken salad, or pesto and cheese, which is perhaps my favorite way to eat them. In fact, we popped about a dozen between the two of us Sunday while waiting for Rio’s closing ceremony to…

Scalloped Neeps & Tatties

Last week’s sharebox was red-bundle heavy, with big bunches of both globe radishes and scarlet turnips. The rads were beauties—perfect for slicing and snacking. The turnips probably would’ve been fantastic raw, too, but with cooler weather looming and foot surgery imminent, I was in the mood for comfort food. So, yeah, I turned a humble, low-cal,…

Groundcherry-Phyllo Bundles

Swaddled in their own rustic gift paper, groundcherries are actually relatives of tomatillos—not the tree-grown stone fruit they’re named for—and they share some of the citrusy, tropical tang we associate with that green, husked staple of Mexican cuisine. When the CSA shares arrived yesterday, I couldn’t resist tasting a couple straight from the box. Sure…