Last week, as a sticky heat wave descended upon New York City, I went on a mini-vacation to Vermont. There, I enjoyed country air, pastoral views, cool, fresh breezes, a swim in a crystal clear river-bend, and a much-needed break from the sweltering temperatures (oh, and lots of Vermont cheddar cheese).
Then I returned to New York, and the heat felt even hotter. As steamy weather always calls for light meals and cold food, I decided I’d make use of summer’s bounty by using my farmers’ market beets to make a classic cold soup: borscht.Read More
Frogmore Stew contains no frogs. Actually, it isn’t really a stew either. It is one of the beloved recipes in the category of recipes known as Low country cuisine, the food local to South Carolina’s coastal towns and cities and the bit of coastline south of Savannah, Georgia. Also called a Low Country boil, Frogmore Stew showcases the seafood of the region, and, although it has a grandiose name, it’s simple to prepare.Read More