The Facts of ‘Pumpkin’ Spice
Chef Andre de Waal has much to teach us this week, including truths about autumn’s popular spice mix, a concept yet to be tapped, and why he believes in a far-less-known blend that he uses in a best-of-all-worlds recipe for cheesecake. Lean in; there’s much to savor and learn.
A Big Breakfast
Is this kind of kick-starting morning meal right for a Sunday? It sure is. But it’s also right for any day of the week you want to feed yourself something nourishing and flavorful. It’s a vacation meal on a non-vacation day.
Shrimp & Beans
Well, what we’re actually talking about is the combo of Filipino shrimp paste and Chinese long beans. It’s a dish that sounds complex, and it is. But it’s fundamentally a two-ingredient dish that delivers astounding taste with minimal effort.
Queen Mayonnaise
Master this indispensable and ubiquitous condiment with the help of Chef Andre de Waal and find yourself able to construct a regal BLT. Then ride his recipe’s coattails to myriad other uses.
The ‘Greening’ of Supper
Use this tart, green apple – or any other tart apple – as the key ingredient in a savory dish that can be served as the main event for dinner. In other words, re-think the fruit that too often is overshadowed by its sweet kin.
Hot Uses for Creamed Honey
It’s a condiment with a wider variety of uses than its sweet reputation may boast. Doctor it as per our suggestions and give it a try with meats, fishes and vegetables.
Freeze-Spiced Grapes
Party, at your house! Start off with these very chill treasures that adhere to both do-ahead and easy mandates and suit just about any end-of-summer holiday fete.
Samfaina
The Catalan version of ratatouille is a dish you need to have on your high-summer menu card. Today, super-star chef Craig Polignano offers tips to making the best-ever version of this celebration of the season.
Potato-Tomato Causa
By subbing this season’s primo piece of produce for the usual chicken or tuna salads, you can put a new spin on the Peruvian classic that is so right for right now.
Knock, Knock. Who’s There? Zucchini
Chef Andre deWaal refuses to take the green tubular squash for granted. After you make his Zucchini Bruschetta, you’ll join the ranks of its boosters.
Green Beans + Chimichurri + Feta
While not possessing quite the same cachet as others in the peak-season, high-summer realm, these skinny kids on the produce block can make friends with accents in ways that take them out from behind the shadows of tomatoes, corn and eggplant.
Peaches + Cukes + Lime
It’s more precious than ever this season. So give one of the Garden State’s top tree-fruit crops a helping hand in the kitchen both to stretch its presence and make certain its point gets across as strongly as ever.