TSP: High Summer’s Triumvirate
Tomatoes, squash and peppers can be combined in many and myriad ways, most of them ineluctably lovable. All of us have favorite ways of bringing them together. Because it’s flexible and showcases the way to coax max flavor out of each, this one is ours.
Spiced Watermelon
Is it a hand-held salad? A refreshing hors d’oeuvre for an outdoor party? A snack, a light lunch, a treat to bring to the beach or park picnic? A supplement to popcorn on movie night? It’s a favorite, gone jazzy.
The Power of Blueberries and Time Travel
When Chef Andre de Waal’s Blueberry Buckle is in a nearby oven, no one has a right to sing the blues. Read on, be inspired and bake this lasagne of desserts to his specifications.
Cucumbers to the Rescue
A minted cukes salad is destined to serve as a side show to anything grilled. Toss when its primary ingredient starts to flood our fields and markets – i.e., now – and give yourself a reprieve from heat.
Corn Salad, Southeast Asian-style
All is flavorful, all is bright: It’s a salad ready to welcome one of summer’s favorite vegetables.
The Sub Salad
Start with lettuces that are flush in the markets this month, add the meats and cheeses vital to your favorite Italian sub, and finish with the key element of this peppy salad: a fresh, relish-like pickled peppers mince.
Michael’s Birthday Meatballs
A mix of meats from Haring Family Farm is the base for a special-request dinner that’s fine for four – or can scale up to 40. Time to gather and celebrate.
Hot Lettuce Summer
Lovely leaves of the season deserve more than a nominal toss in dressing. Chef Andre de Waal paves a path for these wavy, curly, crunchy or simply undulating sheaths to have more than a moment as the “It Vegetable.”
Spicing Strawberries
A strong and long season for everyone’s favorite red berry is extending our time with them this spring and giving us cause and plentiful crop to experiment. Let savory spices show their affinity for the fruit.
Puri Plus: An Hors d’Oeuvres Idea
These lovely spherical shells are the exact-right vessels for party-starting light bites. Stuff them fancy – as here, with smoked salmon, chive sour cream and caviar – or with everyday leftovers. Cheers!
Annually Stalking the Wild Asparagus
Chef Andre de Waal cedes to tradition, motherly influence and the incomparable product of a farmer friend whose stellar stalks he could eat at breakfast, lunch and dinner all season long. All too-short season long.
Mustards & Dumplings
Take advantage of the greens of spring to make a supper that’s its own kind of comfort food. The cooking technique may startle, but it’s held up for 30 years of very happy eating.