eat make read

Corn has been making more appearances on the table lately and I’m loving it. This recipe is great if you happened to make too much corn and have leftovers. These little corn bites are full of flavor and just the right size to pop in your mouth without a thought.

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I for one and thrilled that it’s Friday, although I can’t believe it’s the last Friday in August. My goodness! While it seems like time has flown by, I’m more than happy to say good bye to this hot and muggy month… bring on the Fall weather! I whipped up this little number after I picked up a box of blackberries at the market a week or two ago. I love the deep amethyst color of it and the flavor is just as lovely… berries, ginger liquer, a healthy dose of vodka and some lemonade. Not a bad way to say good bye gross weather, helllloooo breezy fall days.

Cheers to you and a lovely weekend ahead!

blackberry bomb
makes 1

3-4 blackberries, plus 1 for garnish
.5 oz Domain de Canton (ginger liquer)
1.5 oz vodka
1.5 oz lemonade

1
In a cocktail shaker, muddle blackberries until they’re broken down.
2
Add ice, Domain de Canton, vodka and lemonade and shake well.
3
You can either strain the blackberries when you pour or just pour them straight into the glass, making sure to strain the ice.
4
Garnish with a plump blackberry and call it a day.

Cheers!

Man oh man, you can sure tell it’s tomato season over here. Tomato this and tomato that, I’m finding all sorts of was to use them. After making the incredibly delicious foccacia bread earlier this week, I had quite a few leftover tomatoes. I decided to follow Whitney’s lead and slow roast the remaining beauties using a super simple recipe from Orangette.

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I love this idea. I kind of wish it were a little more affordable.

Photos by Jennifer May for The New York Times

Between my third and fourth year of college (I was one of those five-year plan students) I studied abroad in Italy. To say that I had an amazing time would be an understatement. Among the many things that I fell in love with, foccacia bread is high on the list. Words cannot describe how perfectly this bread is with it’s crispy, olive oily crust, soft center and pockets soft with oil. I had more than my fair share, at least a slice a day. That was a few years back now and believe it or not I’ve never attempted to make it at home. It just seems intimidating… especially to live up to those memories. I saw this recipe over on Lottie and Doof and decided it was time to try my hand at it. Let me tell you, I have fallen in love all over again.

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I picked up some of the last raspberries of the season last week and just because I knew they were headed out, I picked up an extra box for good measure. Then they sat in the fridge just waiting as I searched for the perfect recipe. I’m happy to say that just as I was about to put them in the freezer, I found one heck of a recipe to extend their lovely flavor at least a couple more weeks. Raspberry curd is one thing that I’ve never made, in fact, I’m not sure that I’ve made any curd before. Whatever the case, this recipe won me over… especially when paired with pancakes.

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We had some technical difficulites yesterday with the remedy form. If you signed up on our interest page yesterday, please retype your info here. Also, please remember if you give your email, we won’t bombarde you with emails. Mailings will be few and limited to calls for submissions and progress on the website and print production. Sorry about that little mix up.

Hope you’re having a great weekend!

This is exciting. A few months ago my friend Jillian gave me a call to tell me about this idea she had. She wanted to write a book about home remedies because everyone has one and more often than not, there’s a story that goes along with it. I loved the idea and it spurred a million other ideas. Both our husbands, Aaron and Ari put their brains to work with us and we decided instead to create a quarterly magazine called Remedy Quarterly. The magazine will be broader than just home remedies. The pilot issue is coming to a close and we’re excited to have contributions from Will Gilson chef and owner of Garden at the Cellar in Cambridge, MA and Tim Mazurek from Lottie and Doof, as well as some of our best pen-wielding friends. Stories include interviews, family traditions, and rich food memories along with the recipes at their center.

We’ve put up an interest page to get a feel for how you all like this idea and to start getting story ideas for the second edition. If you give your email, mailings will be few and limited to calls for submissions and progress on the website and print production.

I’ve always loved ice cream. I mean, what’s not to love? Growing up I definitely steered towards the sweet fudgy flavors but as I’ve grown older I find myself craving the richness of butter pecan. It’s so creamy and buttery and pecany, it’s hard to decided which is the best part, the cream or the pecans. Butter pecan also happens to be my grandma CB’s favorite ice cream flavor and anytime something reminds me of her it makes me happy. After countless days of 90+ degree heat, I decided it was time to make myself some delicious butter pecan inspired ice cream with a twist… a bit of pure maple syrup.

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Ahhhh, gardening. My little fire escape garden has started to look a bit sad. The leaves are droopy and all together pitiful. There are a few bright spots though, literally. I picked my first tomatoes off my plants this past week. Two pudgy heirlooms, one of which seems to have grown a nose, and two cute round ones. I sliced up the two round ones and put them on a pizza over pesto and oh the glory. They were packed with flavor and just plain delicious.

I’ve picked a few peppers, but those are in the same sad state as the tomatoes. The lesson I’ve learned is find a community garden or stick to herbs if you live in a fourth floor walk-up. It will save you time, money and sweat. I think next year I’m going to let the farmer’s do what they do best and I’ll stick to the sage and rosemary.