Winter Couscous with Curry-Roasted Cauliflower and Chickpeas from Foster’s Market on Vimeo. DURING FOSTER’S FIRST DAYS, WE HAD A SALAD MAKER from Lebanon named Dunia, who made couscous countless ways. Rather than cooking the couscous, she poured in very hot tap water and let it sit, covered, until all of the water was absorbed. It […]
WHENEVER I ASK PETER TO MAKE SALAD DRESSING, he reaches for a coffee mug instead of a bowl or jar, as I would do. He uses very little oil and whatever mustard he happens to pull from the refrigerator door: Dijon, yellow, honey or whole grain. His concoction is never quite the same, but it’s […]
My mom’s vinegar-based barbecue sauce, which she made to go along with my dad’s pulled pig, is utterly addictive. Sprinkle it over Wood-Smoked Backyard Barbecued Pig or Slow-Roasted Pulled Pork Butt. MAKES ABOUT 2 CUPS 2 cups apple cider vinegar 1⁄2 cup unpacked light brown sugar 1⁄4 cup Worcestershire sauce 1 tablespoon sea salt 1 […]
Whenever I’m at the market during tomato season, I keep my eyes peeled for what the farmers call “ugly tomatoes.” You can buy them for a song because they’re bruised, misshapen, or ripe to the point of bursting, but that makes them perfect for canning or cooking. This sweet and savory tomato jam, which is […]
Succotash is a traditional stew of fresh butter beans and corn made velvety by the last-minute addition of butter. The basics—beans and corn—are a must, but beyond that it seems most every Southern family has its own particular version. I typically let the farmer’s market determine the mix of vegetables, but this rendition, with sweet bell peppers, basil, and summer squash, is one of my all-time favorites.
Allowing the farmer’s market to determine the mix of beans in this filling salad gives new meaning to the traditional “three-bean salad.” Fresh beans are always a treat, but I make this dish year-round by using canned navy, garbanzo, or cannellini beans when fresh ones aren’t available. If using canned beans, just skip the blanching step and toss the beans with the herb vinaigrette.
Granny Foster made the best fried chicken in the world—salty and golden brown with a crackly crust that gave way to meat as moist and tender as could be. The secret is the overnight brine of water, salt, and spices that drives extra moisture and flavor into the meat, where they are locked in during […]
I created this delicate slaw to showcase the vegetables — curlicue pea shoots, tender carrots, spicy arugula, and fresh herbs—that mark the arrival of spring.