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Archive for February, 2012

MANDARIN-FENNEL SALAD

Salad in winter is a tricky proposition. Tender, young greenhouse lettuces are all well and good, but we all know that most other salad swear-bys—tomatoes are an obvious example—are disappointing out of season. But more importantly, this type of salad doesn’t suit the heartier, richer food we crave this time of year. A plateful of […]

A PANCAKE SUPPER FOR FAT TUESDAY

Fat Tuesday. Mardi Gras. Both terms are far more cheerful and indicative of tomorrow’s excesses than the term “Shrove Tuesday,” from the word shrive, meaning “confess.” The only thing I feel like confessing the day before Ash Wednesday is that I prefer cane syrup or sorghum—something with a little whang to it—to maple syrup on […]

FETTUCCINE ALFREDO FOR VALENTINE’S DAY

Better than a box of chocolates. That’s what I thought, at any rate, when I found the dried egg fettuccine in the kitchen cupboard. DeCecco smartly packages theirs in a box, which protects the nests of delicate golden noodles from getting crushed in the pantry supplies. Tucked away in the back of the cabinet, this […]

ELIZA ACTON’S MODERN COOKERY

I never pass up an excuse to get horizontal and read a cookbook. So when I was asked to participate in a couple of panel discussions at an upcoming cookbook conference*, I accepted with alacrity. Then I ransacked our bookshelves, got comfortable … and became re-acquainted with some old favorites. It was especially hard to […]

BARLEY AND MUSHROOMS

Barley is the oldest cultivated grain in the world for good reason. Because it’s a hardy crop with a relatively short growing season, the Barley Belt stretches from the Arctic Circle to northern India. And its mild, nutty flavor, appealing texture, and fuss-free, relatively short cooking time—it takes about 45 minutes to become tender, with […]