What’s New

What’s New on June 4, 2012:


June is strawberry season in New England - here are four new recipes to put your PYO bounty to work. First, Strawberry Sorbet. Frozen berries make a luminous, delicious cold dessert in minutes. And if you’re lucky enough to have roses in your garden, sprinkle some scented, organically grown rose petals over the top of the sorbet for a gorgeous and surprisingly flavorful garnish.

Next, Strawberry Fennel Salad - berries that are a little over-ripe or imperfect are pureed and then mixed with balsamic vinegar and olive oil for a creamy vinaigrette to dress the best berries, tossed with crunchy sweet fennel, salty olives and shaved parmesan.

Save the freshest, sweetest berries to top tartlets of puff pastry, lightly glazed with jam.

Less than perfect berries can be pureed for this tangy, light Strawberry Yogurt Mousse. It’s pretty and cool and will keep a few days in the refrigerator, so can be made ahead of time when you’re entertaining.

What’s New on February 6, 2012

What’s New on January 25, 2012

Asian chefs are particularly adept with pork, as anyone who has ever dined on kakuni (long-simmered pork belly) or a fresh from the oven pork bun knows well. Meltingly Tender Pork Shoulder, Butt or Belly is delicious on its own, but is also a versatile building block in recipes like Crispy-Sweet Pork and Ramen with Everything.

What’s New on January 18, 2012

Pear Sorbet with Bulgarian Carrot Chiles and Meyer Lemon The sweet-spicy flavor of Meyer lemons is a perfect complement to the pears in this sorbet, especially with a little ground chile sprinkled over all.

What’s New on January 11, 2012

Sweet, melting, golden Caramelized Onions are used in regional cuisines all over the world. Make a batch of your own and then use them as the base for these delicious recipes: Vegetarian Onion Soup, Middle Eastern Eggs Poached in Caramelized Onions and a new take on an old classic, Caramelized Onion Dip.

What’s New on December 28, 2011

Cooking for a crowd on New Year’s? Here are some easy, fast recipes to make ahead that your guests will love: Swedish Meatballs with Cranberry Jam and Toasted Rye Bread Soldiers; tart, crunchy Fennel and Apple Salad and rich but light Chocolate Roulade.

What’s New on December 6, 2011

Pumpkin Jam: The color of this jam is stunning, and the flavor is bright with fresh winter citrus and mellowed with vanilla bean and cinnamon stick.

What’s New on November 26, 2011

Turkey Hash with Eggs: When you’re tired of turkey sandwiches, here’s a versatile change - great for breakfast or, paired with a salad and a glass of wine, a light supper.

What’s New on November 1, 2011

Leek Terrine with Deconstructed Sauce Gribiche: Here’s a lovely make-ahead recipe for the holidays. And one that’s good for you to boot.

What’s New on October 31, 2011:
Smoky Spicy Fall Soup: The fall harvest of sweet root vegetables makes a delicious combination with tomato conserva, smoked paprika, hot dried red peppers and eggy dumplings in this hearty vegetarian soup.

What’s New on October 17, 2011:
Winter Squash Pudding Torte

Here’s a nice change-up from pumpkin pie, especially for the kind of people who like carrot cake. It’s extremely moist inside, but light at the same time, and sunny with the flavors of orange and candied ginger.

What’s New on September 28, 2011: Pumpkin

I have some beautiful heirloom pumpkins in my garden this year, including bumpy, gray Italian native Marina di Chioggia and the lovely, soft brick-colored Musque de Provence from France. If you’ve never cooked your own pumpkin for pie, you are missing out on one of the garden’s most delicious and nutritious offerings. About Pumpkins will tell you all the basics of cooking a pumpkin. For dinner recipes, take a look at spicy
Afghan Pumpkin Ashak, or savory Pumpkin Ravioli, (both made with Pumpkin Pasta). And for a surprising dessert, try The Fudgiest Brownies Ever, where pumpkin puree replaces eggs.

What’s New on September 27, 2011: The Last of the

We’ll have a frost any day now in our cold garden. It’s time to do something with the last of summer’s glory - tomatoes. Here you’ll find recipes for Rich Tomato Soup and Tomato Soup with Curry Foam, as well as Tomato Conserva - the best tomato paste ever (and you’ll be glad you made it when you pull a jar from the freezer in the middle of winter).

What’s New on August 15, 2011: Pickles

The garden is packed right now with more produce than we can handle. It’s time to think ahead for winter and put by summer’s bounty. Here you’ll find recipes for traditional fermented Sour Dill Pickles, sweet-spicy Zucchini Piccalilli and beautiful golden Sliced Onion Pickles.

What’s New on August 2, 2011: Blueberries

Fat high bush blueberries are in season at the moment, to be followed later this month by their tiny, flavorful low bush cousins. If you’ve picked more than you know what to do with, why not put by some Blueberry Syrup - a tart sweet pantry staple you can use as a base for blueberry soda or cocktails or to liven up savory dishes. Even if you have only a pint of berries, you can make Scandinavian-inspired Blueberry Swirl Cardamom Ice Cream or Grilled Haloumi with Blueberries, Lemon and Mint, a perfect blend of sweet and savory.

What’s New on July 27, 2011: Raspberries

It’s been a bumper year for berries in our cold garden. Try Raspberry Ice Cream Meringues for a beautiful summer dessert. And if you’re thirsty, try one of our berry drinks: Raspberry Cooler; old-fashioned Shrub; Scandinavian Saft; or a berry Aquavit you’ll treasure next Christmas.

What’s New on July 26, 2011: Tomato Water

Tomato Water couldn’t be simpler to make (you don’t have to turn on the stove) and it’s a great way to remove excess moisture from juicy heirloom tomatoes before making sauce or conserva. It’s also beautiful - a clear light amber - and surprisingly packed with fresh tomato flavor. And, of course, it has any number of uses, especially in the kind of cold foods we treasure when summer’s at its steamiest.

What’s New on July 25, 2011:

Purslane and Squash Blossoms

Even in this super-hot summer, there’s one green that can hold up to high temperatures and drought with aplomb - purslane. What’s more, purslane is both a nutritional superstar and a weed so common, you don’t even need to plant it. For more on this garden-kitchen wonder, check out About Purslane. Or skip to the recipes: Purslane and New Potato Fritters and Greek Summer Salad.

One way to avoid growing a zillion canoe-sized zucchini is dining on your overabundant squash blossoms. In fact, you can eat any kind of squash blossom, including those that produce winter squash and pumpkins. Learn more at About Squash Blossoms. And when you’re ready to eat some, try Squash Blossoms filled with Mozzarella and Herbs, a dish that’s delicious with Greek Summer Salad, too.

What’s New on July 5, 2011

It’s garlic scape and fresh pea season, and I’ve got lots of new recipes. Here’s everything you need to know about preparing Garlic Scapes, as well as recipes for Garlic Scape Pesto, Bacon-Wrapped Garlic Scapes, and two recipes that also feature fresh green peas: Dumplings filled with Cheese, Garlic Scapes, Peas and Bacon, and Cold Fresh Pea and Provençal Herb Soup. And if you love peas as much as
I do, here are three more recipes: Grilled Peas; Snow Pea, Watermelon and Mozzarella Salad; and Cold Asian-Style Sugarsnaps with Homemade Noodles.

What’s New on June 25, 2011: Cooking with Roses

From Bulgaria to India - in any country that was once a part of the Moghul Empire - roses have been used in food for thousands of years. Learn how to distill Rose Water on your stovetop, or how to make the traditional sweet, Rose Petal Jam. And for a beautiful, light dessert, try Firni, a Middle-Eastern milk pudding flavored with fresh rose petals and pistachios.

What’s New on June 4, 2011

Cooking with Homegrown Herbs. Here are notes and recipes from a class I taught at Herb Day at Canterbury Shaker Village. Find everything from how to grow herbs to how to preserve them to how to make delicious herb rubs and pastes from your own fresh herbs.

What’s New on May 18, 2011

Quick Asian-Style Pickles can be assembled in a few minutes out of just about any vegetables you have on hand - including rhubarb. They’re great for adding crunch and flavor to bland whole grains and full of  nutrients to boot. Above, radish and chive pickles garnish a bowl of brown rice

What’s New on April 18, 2011

Pâte à choux is something of a culinary chimera, not quite a batter, not quite a true dough, and not really savory or sweet, but a nice, crisp-on-outside, moist-on-the-inside back-drop for whatever the cook is hungry for. And because the recipe is just as good made with gluten-free flour as with wheat flour, it’s perfect for a gluten-free diet.

What’s New on March 31, 2011

Cold Frames - With a few tools and some inexpensive and recycled  materials, you can assemble an old-fashioned window-topped cold frame or a new-fangled mini hoop tunnel in an afternoon.

What’s New on March 27, 2011

Maple Toast - Buttery, crunchy, caramelized maple syrup-soaked bread, topped with berries and cream. Simple, fast and a most delicious paean to the first maple syrup of the season

What’s New on March 5, 2011

Parsnips - it’s hard to believe when there’s still 4 feet of snow on the ground, but any minute now the thaw will come and we’ll be able to harvest the parsnips we planted last spring (if the voles haven’t gotten to them first). New on CGWK, you’ll find a page on how to grow parsnips and two recipes: Maple Parsnip Cake and Parsnip Gnocchi with Wilted Dandelion Greens.
Speaking of Dandelion Greens - their bitterness is the perfect foil for sweet parsnips. Dandelion greens can be harvested wild in early spring. On the About Dandelion Greens page, you’ll find everything you need to know about harvesting, cleaning and preparing this delicious spring tonic.

Rhubarb - the first fruit of spring (well, technically a vegetable, but you know what I mean) will be turning up right about the same time as the parsnips. New to the site: an old Shaker dessert, Rhubarb Yorkshire Pudding; Rhubarb Beverages - probably the prettiest drinks in the world and delicious, too; Rhubarb Granité (an essential ingredient in Rhubarb Floats); and Rhubarb Tkemali, a New England take on the Republic of Georgia’s classic savory sour plum sauce. And though it’s been up on the site for a while, here’s a link to a pretty spring dessert, Rhubarb Swirl Ice Cream with Crumble Cookies.

Edible Flowers -
When the fruit trees begin to bloom and the violets are up, try decorating your ice cream sandwiches with ethereal Candied Flowers - easy to make and lovely.


What’s New on March 1, 2011

Puff Pastry -
it’s not so tricky, really. And it’s worth a little bit of work for something so delicious and useful.

Spinach Feta Tart - good cold or hot, with a little touch of orange and hot pepper to balance the cheese and eggs.

Maple Tarte Tatin - this New England take on a French classic replaces granulated sugar and lemon juice with maple syrup and good cider vinegar for a perfect end-of-winter dessert.