Author: Mary Miller
A SAUCE FOR ALL SEASONS
A SAUCE FOR ALL SEASONS Every once in awhile a combination of flavors comes along that seems to work as a condiment for all sorts of dishes—seafood, pasta salads, a dip for berries or cut fruit,... Read More
PEACH PUDDING
PEACH PUDDING Peach season—roadside stands and farm markets down our way have baskets-full, warm from the heat, and redolent with the sweet aroma of high summer. Peach pie, peach cobbler, peac... Read More
SHOYU POACHED CHICKEN-MANGO SALAD
SHOYU POACHED CHICKEN-MANGO SALAD Sometimes combining cultural foodways, depending on what’s happening in your pantry, leads to some pretty interesting combinations. Good summer meals often mix a ... Read More
BLACK CHERRY- LIME SHRUB From ancient potable to kiddie aperitif
BLACK CHERRY- LIME SHRUB From ancient potable to kiddie aperitif Every once in a while growing up, there would be Sunday dinner in a restaurant—trying to teach the under-10 next generation, almost a... Read More
BANG BANG SHRIMP WITH COLD SESAME NOODLES
BANG BANG SHRIMP WITH COLD SESAME NOODLES This is probably a very Americanized version of some very good Asian flavors. Sweet and fiery Thai chili sauce is tempered by a little American mayo, the sh... Read More
STRAWBERRY SUMAC FREGOLOTTA
STRAWBERRY SUMAC FREGOLOTTA There’s still time for one more strawberry dessert before the season ends. And a tart with such a delicious sounding name does indeed, live up to its promise. Ground ... Read More
STRAWBERRY ROSEMARY SYRUP
STRAWBERRY ROSEMARY SYRUP Cocktail—Mocktail—Dessert—Digestif (Nora Fisher photo) Some sugar and water, a few sliced strawberries and a sprig or two of fresh rosemary—and you’ve got yours... Read More
DOWN ISLAND CHICKEN WITH CORN MADELEINES
DOWN ISLAND CHICKEN WITH CORN MADELEINES In case it rains on your jerk chicken barbecue, here’s an oven-roasted alternative with the same great flavor combos from the islands. Mixing tropical frui... Read More