Ever wonder what people surrounded by cookbooks all day like to cook at home? Here are some dishes our staff cooked this summer:
We’ve done a lot of baking this summer! Mira made the Lemon Blueberry Buckle from Rustic Fruit Desserts, Peach Cobbler from A Boat, A Whale, And A Walrus, the Blueberry Cornmeal Cake from Huckleberry, and the Blueberry Hazelnut Ricotta Cake from Golden. Jen made the Rhubarb Galette and the Butterscotch Blondies from The Violet Bakery Cookbook, the Almond Cardamom Tea Cake from Salt, Fat, Acid, Heat, and Marian Burros’ New York Times classic Plum Torte. Abby made the Stone Fruit Upside Down Cake from Rustic Fruit Desserts and the Fruit Galette from Haven’s Kitchen Cooking School, Lara made the Apricot Upside Down Cake from Small Victories, and Amanda made the Classic Strawberry Tart from Alice Medrich’s Sinfully Easy Delicious Desserts.
Dee Dee has been loving Michele Cranston’s A Simple Table, and has made the Lemongrass-poached Chicken with Harissa Tomatoes and the Poached Chicken and Mango Salad out of the book. Jen made the Cucumbers, Celery, Apricots, and Pistachios out of Six Seasons, as well as the Salmon with Cucumber-Yogurt Sauce and the Carrot Salad from Bon Appetit: The Food Lover’s Cleanse by Sara Dickerman. Amanda made Cal Peternell’s Potato and Tomato Gratin from A Recipe for Cooking. Every summer Lara makes the Corn and Chanterelle Chowder from The Herbfarm Cookbook, and this summer was no exception.
Carrie has been cooking up a storm, and made the White Bean Dip with Charred Scallions and the Roasted Sausages and Cauliflower with Cumin and Turkish pepper from Melissa Clark’s Dinner, Runner Beans with Fresh Tomato Red Sauce, a Salad of Potatoes, Herring, and Creme Fraiche, and Baked Peppers Stuffed with Cherry Tomatoes and Basil from From Nigel Slater’s Tender, and Grilled Zucchini, Burrata, and Fregola from Diana Henry’s Simple.