Seasons Archives - Page 18 of 37

Smothered Pork Chops with Cipollini Onions and Grapes

July 8, 2024October 21, 2016 by Emily

Tender, thin-cut pork chops smothered in a rich, savory sauce, with sweet cipollini onions and grapes. This is a dinner party-worthy dish quick enough to whip up after work.

Farro Salad with Roasted Grapes and Baby Kale

June 15, 2024October 14, 2016 by Matt

A farro salad is the perfect way to extend salad season into the fall. This combination has great intense flavors and only a little preparation.

[Matt says: We’re reposting this popular recipe from the first year of the blog. The evenings are colder in these parts but we’re still getting warm sunny days; even though there’s nothing fresh in the garden, I still want a healthy green lunch, and this does the job. A good boxed baby kale or even baby spinach is perfect here.]

A long, long time ago, on my first “grown-up” trip, I was at a tiny little restaurant in Florence, Italy, when a waiter asked me if I was a fan of “Farrah”. “Um, huh?” I asked, eloquent as always. “Farrah, you like?”. “She’s… ok, I guess”. I was very confused as to what a 70’s sex symbol had to do with Italian food but was too embarrassed to ask. The waiter, befuddled by my response, wandered away, I’m sure annoyed that he ended up with the table of weird Americans.

Later I noticed a special on the menu, “Farro con Pomodori Arrostiti” (Farro with roasted tomatoes). Aha! Farro, not Farrah! Farro, of course. Farro… I had no idea what Farro was. I didn’t order it.

Concord Grape Jelly

June 13, 2024October 7, 2016 by Matt

Making concord grape jelly is really easy and you don’t have to be a homesteader to do it. All you need is grapes, sugar and lemons – no added pectin!

I may as well put it out there straight away: we’re not homesteaders. At least, not yet. If you’re reading this (frankly, if you’re not reading this, I don’t know what the hell’s going on), you’re no doubt into food, and home cooking, and perhaps you subscribe to the newsletters of people who have acreage and live off the land and have their very own scoby and sourdough starter, both of which have names (I’d name my sourdough starter “Scrimshaw”, I think. How about you?) People who pickle. People who can.

Spiced Pear Cocktail with Rosemary

July 10, 2024September 23, 2016 by Emily

An elegant Fall cocktail made with homemade pear syrup spiced with cinnamon and star anise. A garnish of fresh rosemary adds an herbal note which balances the warm, spicy sweetness.

Quick-Marinated White Bean Salad With Feta

July 2, 2024September 16, 2016 by Emily

A white bean salad doesn’t have to be boring. Creamy cannellinis absorb the bright flavor of a vinaigrette in just a few minutes. Paired with briny olives, fresh cucumbers, tomatoes and feta cheese, and served in lettuce cups, they make a quick and substantial dinner.

Note: This recipe is part of our series for Serious Eats.

We’re as guilty as anyone else of “lazy salad syndrome”. If we can get away with opening a box of pre-rinsed greens and throwing on a dab of supermarket dressing, we’ll do it. As a side salad, that might just about be acceptable. But if we’re making a salad as its own dish – for a quick summer meal, for example – it’s inexcusably lame. But with just a little effort and really no time at all, I can prepare this white bean salad with ingredients I already have in the pantry. Most of the ingredients for this recipe are kitchen staples, and the only things I need fresh are cucumber, tomatoes, feta, and lettuce.

Mini Dutch Babies with Lemon Curd and Blueberries

June 15, 2024September 9, 2016 by Emily

Mini Dutch Baby Pancakes cooked in individual cast iron skillets. They puff up and turn a beautiful golden brown before we spoon in homemade lemon curd and sprinkle with fresh blueberries.