For our senior editor, Christmas wasn’t Christmas without the taste of these masa comforts. I grew up in Texas, where tamales are as much a part of Christmas as wreaths and trees, a result of the state’s proximity to Mexico. I remember always having tamales around the holidays, a gift bestowed on my family by our friend Eva, who was […]
Recent Posts By Julie Grimes
One of our absolute favorite blues, supercreamy, beautifully balanced with a lovely blue cheese tang. Still produced by the Irish family that originated it ($24 per pounds, murrayscheese.com).
Say ¡adiós! to the hectic week and welcome this Cinco de Mayo weekend with a refreshing tequila cocktail. Here, two of our all-time favorites and two brand new recipes. Cucumber-Mint Tequila Tonic2 cups chopped English cucumber1/2 cup mint leaves1/3 cup agave nectar1/4 cup cilantro leaves1 lime, sectioned and juicedDash of salt1/2 cup tequila blanco3/4 cup chilled tonic water Combine first 6 […]
If you like the earthy goodness of big globe artichokes but find them fussy, buy a bunch of baby ones instead. Here's the deal: They're choke-free (the choke is that furry part) and almost entirely edible. Less prep work overall. Artichoke GaletteFor a light supper and an unforgettables taste of the season, try this stunning tart that pairs baby artichokes […]
It's been a full week since we first tasted the Cranberry-Bourbon Granita, and we're still talking about it today…and wishing for more! It's dessert and after-dinner drink, all frozen into one delicious sparkling scoop. Look for this recipe in a future issue of the magazine.
Rhubarb appears like celery's wilder cousin, stalking the land briefly and throwing a jolt of electric acidity to any dish it graces. These days, hothouse rhubarb is increasingly available year-around, but now's the time for the fresh, field-grown stuff, which tends to have maximum color and zing. With just a little water and plenty of sugar, the stringy stalks quickly […]
March in New England brings sugar season. Nights remain cold, but warming days signal time to tap the maple trees. Many maple syrup producers have been at it for generations and still do much of the work manually, collecting sap daily by hand, bucket by bucket. Then water is boiled off, leaving behind the amber gold. Of course, old-fashioned is […]