Easy-Street Corn

A couple weeks ago, an ear of grilled corn rolled into a couple bloops of mayo from my BLT, and I was reminded how much I like elotes, the Mexican street corn. So the next time I made corn (the next day, actually), I got out the mayo and the lime and the paprika and…

Roasted Rhubarb Vinaigrette

Last week, I had a few stalks of rhubarb leftover after a crumble-for-two. Before they got lost and rubbery beneath the early-CSA kale, arugula, and spinach in the crisper, I transformed them into a bright and tangy topping for all that early-CSA kale, arugula, and spinach in the crisper. Those sturdy, deep, dark greens demand…

#crumblebrag

Behold, the humble crumble. Not much to look at. Kinda slumpy, really. But this rhubarb-rye dessert’s beauty—warming and comforting and rich and heady with the cool spring’s first harvest—can’t adequately be captured by the camera. For that, you need your nose. And a spoon. Rhubarb-Rye Crumble Sized for two generous portions (with maybe a little…

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…

Tahini Slaw

Sure, sure, you could say this is just a riff on the salad I posted last winter, the one with the shaved Brussels and kale with tahini-lemon-maple dressing. But this one’s way different. For one thing, there’s cabbage in this one—big heads, not those little mini guys. And for another, there’s honey, not maple syrup….

Endless Summer Salad

All summer long, my Grandma Morsch had a bowl of this refreshing, sweet-and-sour salad in the fridge. It’s possible, actually, that it was the same bowl all summer long. Well, for a couple weeks in a row, anyway. Because after supper, when the vessel’s contents were more brine than veg, she’d just slice in another…

Brassica in Pocket

I know. It’s been awhile. So, I gotta come back with a bad pun, right? Yep. That’s the rule. But I did, in fact, tuck this bright and hearty and crunchy tossing of greens, Brussels, toasted almonds, and maple-tahini dressing into a pita pocket for lunch a couple weeks ago. And I served it under a…

Taste the Rainbow

Confession: I used to shun the chard. Bulky and mysterious (like its fridge-hog friend, collard greens), chard made it home with me only when the swap box overflowed at the end of pickup day. Not anymore. Thumbing through Yotam Ottolenghi’s Plenty last winter, when the Swiss chard was a weekly sharebox occupant, I ran across…

June-Swoon Salad

Here’s one from my mom, who’s been making this swoon-worthy bowl of green and red for years. I know, it seems like a lot of dressing. Trust me; you’ll want leftovers. Strawberry-Spinach Salad 1 lb fresh spinach, washed, dried, and chilled (and chopped, if the leaves are giant) 1 pint fresh strawberries, washed and halved or…

Start the Clock: Asparagus Tarts

dSince Sheila and I were away on vacation last week — missing both the season’s first farmer’s market and first CSA delivery — our Asparagus Clock started yesterday. Yes, the Asparagus Clock. For about seven glorious weeks each year, we binge on fresh, local asparagus. And when I say binge, I mean we probably eat it four times a…