Irish moss, an edible seaweed which grows along the Atlantic coasts of Europe and the northern US, has been used for centuries as a food source in many different cultures. To our surprise, it works like a charm as a thickening agent in this delicious panna cotta Recipe.
Our good friend Chef Scott Peacock stopped in to show us his version of this American classic. Delicious, ripe berries in season are showcased with a splash of bourbon and a tender, delicate cream biscuit. Surely Scott is the master of proper biscuit making technique.
Having fresh herbs at your fingertips is a great reason for getting out into the backyard garden. Using fresh herbs in all types of dishes – from appetizers to soups and pastas – will elevate your food to restaurant level.
Rich in vitamins, minerals, and fiber, beans are an indispensable part of our diets. Fresh types, such as green and wax beans, can be prepared in many different ways. Cookbook author and bean expert Aliza Green gives them an Indian spin in this delicious recipe, using 3 types of fresh beans and a homemade curry paste.
For Chef Champe Speidel of Persimmon Restaurant in Bristol, Rhode Island, just south of Providence, fresh ingredients are key. So, with a beautiful supply of fresh mushrooms from our friends at Phillips Mushroom Farms in Kennett Square, Pennsylvania, and some freshly-caught local wild striped bass, a delicious recipe was born.
Cooking on heated stones goes back to primitive times but the ideas behind it are fun to explore today for chefs and home cooks alike. Food historian and author Francine Segan shares a few ideas for cooking on rocks that run hot and cold.
Often overlooked and underappreciated, rosé is the perfect wine for outdoor entertaining. Its light flavor can range from fruity to bone-dry and is a great match with grilled foods and light appetizers. Rosé should be served ice cold and is great alone or alongside a simple summer meal.
Onions are an indispensable ingredient for cooking. Our friend chef Matt Gennuso of Chez Pascal Restaurant in Providence has an unexpected and clever way to use large Spanish onions: grilling them whole until blackened and smoky.
A member of the onion family, shallots are milder in flavor and great in salads or sauces. Roasting the shallots brings out their natural sweetness and tames the onion "sting". Shallots are perfect for people who avoid onions, as they add flavor and body without overpowering the dish they're in.
Soy-curry glaze and toasted sesame seeds transform simple grilled salmon into something more exotic.
In addition to creating culinary masterpieces at Tremont 647, chef Andy Husbands is a competitive barbecuer. He shared some of his secrets for making tender ribs, although he may have left out a special ingredient or two for you to discover on your own. Nevertheless, these ribs are outstanding and are sure to please.
Gardeners often think of terracotta (which literally translates from Italian as “baked earth”) as the classic material for making garden pots, but terracotta also has a long history in the kitchen. Used for centuries in cooking, this fired red clay is a great conductor of heat; terracotta cookware is commonly seen in the form of casserole dishes, roasters, and as simple slabs or testa upon which pizzas or flatbreads are baked.
Terracotta cookware is a great addition to the kitchen. It is available in many sizes and types, from small chafing dishes and casseroles, as used here, to roasting pans and large dutch ovens. It is a great conductor of heat and can go from the oven to the table beautifully. This super- fast but impressive recipe makes use of a small casserole – called a cazuela – available in Latin and Spanish cookware stores or kitchenware suppliers.
Fruit acid is a traditional method of preserving the bounty of the garden. It is simply a syrup used as a base for a refreshing non-alcoholic drink over ice with seltzer, or as an addition to cocktails or wine spritzers. Chef Scott Peacock of Watershed Restaurant in Georgia also had another delicious tradition up his sleeve.
Quickly preparing some simple snacks for a relaxing evening outside on the porch or patio is easy with a few ingredients from the pantry. Our dear friends George Germon and Johanne Killeen of Al Forno restaurant in Providence show us a couple of their favorite quick entertaining ideas.
There's nothing better than relaxing late in the day on the porch with a delicious icy-cold drink. Lucinda Scala Quinn has a great way to turn perfectly ripe fruit into a refreshing Italian "sangria". Easily doubled, this recipe is ideal for entertaining. Serve with appetizers, cheeses, and crunchy nibbles like nuts or crackers.
Often overlooked, catfish is a terrific addition to your seafood recipe repertoire. This mild fish is very low in fat and high in Omega-3 acids, which are great for heart health.
While Americans regularly keep ketchup, mustard, and relish in the refrigerator, the Mexican kitchen might very well have this delicious condiment. Use these strips to enliven any dish, from eggs to tacos, grilled meats, or fish.
Roberto Santibanez shares a very unusual and tasty potato salad recipe. Ancho chilies, which are dried fresh poblano peppers, are soaked in vinegar, sugar, and Mexican cinnamon and stuffed with freshly grilled tuna and potato salad. The combination of the spicy-sweet chile with a creamy potato salad is sure to have people talking at your next outdoor party.
Did you know that asparagus – one of our spring and summer treats – is a member of the lily family? Award-winning chef Celina Tio from The American Restaurant in Kansas City shares her simple recipe for pairing asparagus with roasted salmon.
The vanilla bean is the seed pod of specific varieties of orchids. Over 150 types of vanilla orchids grow around the world, with the most common species producing bourbon and Tahitian vanilla bean. The seeds of the pod are used to flavor baked goods and drinks, as well as used as fragrance for all types of home products and perfumes.
Dry rubs are a great way to add flavor to your grilled meats. With a few dried spices and herbs, an ordinary piece of grilled beef or pork becomes a mouth-watering treat. Steven Goletz – who cooks for the Cultivating Life crew – suggests you try this satisfying but very healthy salad the next time you're hungry for steak.
The grill does not automatically come to mind when preparing a salad for an outdoor gathering. But James Beard Award-winning chef Bradford Thompson has a great idea for an Italian salad classic, Panzanella, or bread salad, using the grill.
Although they look quite daunting, certain cactus varieties are edible and easy to work with – once those pesky needles are removed. The flavor is somewhat like green beans or okra. Chef Roberto Santibanez has a recipe for a simple yet delicious salad of tomato, onions, and grilled nopales (cactus paddles).
Prickly pears are the edible fruit of a variety of cactus. They are very versatile and can be eaten fresh as a fruit or pureed and strained into juice and are available from late June through September in produce markets and Latin grocery stores.
Chef and cookbook author Aliza Green has traveled the world studying all types of ingredients including both cultivated and wild greens. In her delicious recipe for greens pie, a version of the popular Greek Spanikopita, Aliza uses at least a dozen different types of wild greens.
There's nothing more homey or satisfying on a grey rainy day than a bubbling pot of soup on the stove. Lucinda Scala Quinn, a fantastic chef and cookbook author who can also be seen on Everyday Food shares her classic family recipe for vegetarian minestrone.
Chef Matt Gennuso from Chez Pascal in Providence, RI is known for tasty relishes and sauces both in his elegant restaurant and at his designer hot dog stand in the park across the street. His recipe for pine nut-raisin chutney, paired here with large, juicy grilled sea scallops, is another to add to your grilling file.
This old-fashioned cake, laden with the seasonal flavor of fall apples, seems even more seasonal with the substitution of maple syrup for some of the molasses.
Nirmala Narine, a world traveler and spice importer, shares her love of salt with this simple salt-cured gravlax. Salt is harvested throughout the world and each type’s flavor varies from light and fruity to smoky and intense.
Maple and walnut are a timeless combination and these scones celebrate this classis pairing.
Nothing says fall like crisp, sweet-smelling apples. Countless varieties exist, each with a different texture and flavor. Some types, like Braeburn, are great for cooking down into applesauce or apple butter. Others, like Gala or Honeycrisp, keep their shape when cooked and are great for pies – or in this case, for grilling.
