We should all be so lucky (or smart?) as to have a simple greenhouse like the one Mr. Reich has on his 2.25-acre property in New Paltz, N.Y., a 20-by-20-foot, poly-covered structure that he keeps minimally heated so the temperature doesn’t…
When it comes to fruit, I’m a meddler. I appreciate the beauty, simplicity and taste of a raw piece of fruit eaten out of hand, but as a pastry-prioritized person, I appreciate the skill of transforming it into a new dish to better balance…
Rosemary and bay leaves – with, of course, olives, garlic, lemon and lashings of good olive oil – are classic companions to lamb when it comes to Mediterranean cooking, and with good reason. This dish is full of powerful flavours but…