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Gazpacho al Estilo de Patricia

Lately, in my heat-addled mind, the most satisfying meals can be summed up in two words – cold and simple.  Though gazpacho meets both criteria, I’d yet to make it this summer.  Looking for a new variation, I tried this popular recipe for gazpacho al estilo de Patricia by Spanish chef José Andrés.  Having experimented with pale ajo blanco, deep pink gazpacho with strawberry and fennel, and classic red with tropezones, it was time to go green. Read more

Paletas de Jamaica con Frambuesa

A few weeks ago, I interviewed Fany Gerson for The Latin Kitchen about La Newyorkina on New York’s High Line which has become my favorite stand at one of my favorite city spots over two seasons.  I love the way the park cuts into the sky line, but I hadn’t appreciated what the expanding line-up of food stands brings to the space until Fany described seeing her incandescent pops walking along the railway paths. Read more

Callaloo and Cheddar Quiche

The London Olympics are over, and, though it was rocky, I officially miss them.  Frustrated as everyone else with the time delay, I’d stay away from any social media that might ruin my enjoyment of suspense filled, high-performance pixie gymnastics.  Waiting it out until evening, I was inevitably disappointed by the interminable beach volleyball coverage taking up all the prime-time real estate.  I was ready to give up on it altogether when track and field began and Jamaica started running. Read more

Catching Up in August

Every time I sit down to write my catch-up posts, the more practical how-to/technique links get pushed down the list or drop off altogether.  I thought the last one of the summer was as good a time to finally get them in.  With the markets bursting, it’s easy to over-buy, so this post from the Kitchn on small batch canning will help you keep it in a jar.  I also love their quick guide to ingredient substitutions for near kitchen emergencies.  This low-tech ice cream post from Saveur will get you through the worst of the heat, with out without the gadgets.  For basics, Food Republic offers a 5 Crucial Kitchen Techniques, and How To Use Them and a general Word of the Day Guide.  If you want to put it all together for the perfect dinner party, the Cooking from Every Angle section on Food 52 gets it down. Finally, for awhile I’ve been flagging Tar-Tyrin’ post with plans to make polka dot utensil jars, copper dipped flatware, cake stands, and even stenciled area rugs. Full disclosure, it hasn’t happened yet but there are still a few weeks left of summer to get to it.

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