Whole wheat berries lend themselves to both summer and winter dishes.
Variations on this simple relish/salad turn up throughout Southeast Asia. The purpose is to give you a bite of cool, crisp, crunch to counterpoint spicy hot meat.
Serve the borscht with dollops of the dill cream, garnished with more of the dill.
In speaking of this most celebrated of Irish potato dishes, the musician Mick Bolger—whose Denver-based contemporary Celtic band is called Colcannon—notes that it has a "wonderful affinity" for corned beef and cabbage. And he confesses that he has also eaten it "with fillet mignon and port sauce; with rashers [bacon], tomatoes, and kidneys-in-their-jackets at 4 a.m.; and—God forgive me—wrapped in a tortilla, microwaved, and eaten, over the sink, with salsa." It is, in other words, a versatile creation. It is also one that exists in numerous variations, depending on the season, the region of the country, and of course personal taste. It is often made with just butter, milk, and kale, but the scholar P. W. Joyce defines "caulcannon" as "potatoes mashed with butter and milk, with chopped up cabbage and pot-herbs." Mary Ward, when she makes colcannon at her house in Nenagh, County Tipperary, starts with a trip to the kitchen garden, armed with a basket and a pair of shears. This is her recipe.
Fried rice is best prepared one serving at a time. It's easier to cook and it also allows you to customize the dish to your diners. You can increase the amounts below to yield more servings, but only cook one portion at a time. Don't worry—this goes together so fast that you're not going to really increase your overall cooking time by much, and the difference in taste and texture will make it well worth it.
There is nothing weak-kneed about this vegetable broth. It's big flavors hold their own in any dish where poultry or meat stocks are usually used.
So that people who avoid alcohol could still enjoy the extraordinarily moist yet soft texture of my Grand Marnier cake, I've adapted the recipe using ground almonds and lemon.
These fragrant apricots are so useful, I make big batches of them to give as gifts and to use for my own entertaining. They are delicious with drained whole milk yogurt, ice cream or creme fraiche make an excellent filling for tarts and turnovers, or accompaniment to plain cakes, with some whipped cream. They are also spectacular roasted and served with crème fraiche (see recipe). I like to use California apricots because they have more intense flavor and delicate texture than Turkish ones.
Pickled grapes look a lot like olives, and we use them a lot like olives, too, tossing them in cold salads or just serving them in a ramekin as a cocktail nibble, with toothpicks (no dish for pits required!). Their playful sweetsour flavor, their crispness, and their gentle chile heat make them super-addictive.