By Sylvie Rowand / Photography by Molly McDonald Peterson You can make this with regular undrained yogurt but it will be thinner, more akin to a yogurt drink than a spoon dessert Yields 4 to 6 SERVINGS 2 cups plain yogurt, homemade (recipe below) or purchased 2 cups cleaned, hulled and sliced [...]
by Sylvie Rowand / Photography by Molly McDonald Peterson YIELDS 8 crostinis 1 bunch Swiss chard or beet leaves (if the latter, remove the stems) ¼ cup extra virgin olive oil 3 plumb garlic cloves, green germ removed if any, and very finely minced ¼ teaspoon hot crushed pepper [...]
by Sylvie Rowand / Photography by Molly McDonald Peterson Blanc-manger, panna cotta or molded cream, the idea is similar. Gelatin is added to milk and/or cream infused with herbs, spices or nuts. The end result? A simple dessert perfect for a picnic (if made and left in small Mason jars), or served with mixed seasonal [...]
by Sylvie Rowand / Photography by Molly McDonald Peterson 2 servings as a main dish, 4-6 as Appetizer ½ pound of mushrooms, cleaned, and trimmed 1 tablespoon butter 2 tablespoon olive oil, divided (more as needed) Salt and pepper to taste 1 medium yellow onion, peeled and sliced thinly ½ whey pizza [...]
by Sylvie Rowand / Photography by Molly McDonald Peterson Crab meat has a very delicate flavor that can be easily overpowered. It goes very well with spring vegetables like new potatoes and peas. Lump crab is the meatier–and pricier–option. The less expensive alternative is backfin. Either way, buy crab from the Chesapeake Bay, not from [...]
By Sylvie Rowand / Photography by Molly McDonald Peterson Oxtail soup may well be my favorite hearty winter soup. Oxtail is an inexpensive cut that delivers an incredible amount of flavor. As it slowly cooks, the collagen dissolves and yields an unctuous liquid. I like to suck all the meaty bits off the bones—very peasant [...]
By Sylvie Rowand / Photography by Molly McDonald Peterson This is another classic hearty country soup: every European country probably has a version of it. The Tuscan one may be the most well known. Although the recipe calls for pork sausage, I also make it with lamb sausage. Either is readily available from local farms. [...]
By Sylvie Rowand / Photography by Molly McDonald Peterson Inspired by Vietnamese chao soup—clear broth and rice—this soup combines carrots and onion with cilantro and parsley, two herbs that grow well throughout the winter for us, as well as easy-to-find ginger, lime, and fish sauce. I use wheat berries which several farms grow in the [...]
By Sylvie Rowand / Photography by Molly McDonald Peterson This soup is one reason why I can tomatoes in the summer. It’s simple and delicious – absolutely wonderful with a grilled cheese sandwich or a few biscuits hot from the oven. Do not make this soup with winter tomatoes available in supermarkets—they just do not [...]
By Sylvie Rowand / Photography by Molly McDonald Peterson French (or garden) sorrel is a super hardy perennial potherb with a bright pleasant tartness. It grows in my unheated hoop house through most winters and is one of the first vegetables I harvest outside: it sends bright green leaves up in mid to late March, [...]
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