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On this week’s show, NY Times Garden QandA columnist Leslie Land explains why the hyacinth beans and morning glories aren’t blooming yet, [...]
(Note from Alex Tuller. Don’t eat wild mushrooms unless you know what you are doing, or someone else you trust does. We picked these with an expert. Eat the wrong mushroom, and you could die a miserable and painful death that would be not only agonizing, but particularly unflattering as well.)
We’ve been eating lots of [...]
It seems that everyone has their own burger recipe. Most are good just so long as you don’t over cook the things whether you are cooking on the grill or in the broiler. We ate venison-beef burgers last night and since there was a lightning storm going on, we decided not to grill; just because [...]
(Adapted from the Best Recipe CookBook by Alex Tuller for the July 7, 2006 podcast)
A friend requested I post my brownie recipe, because it is so good. They are really good and they are easy to double or even quadruple.
8 oz unsalted butter
2 oz unsweetened chocolate
2/3 cups cake flour
1/2 tsp salt
1/2 tsp baking powder
1 cup [...]
(As prepared and discussed by Alex Tuller on the June 29, 2006 Podcast)
Sauteed greens are the thing of the day. I know last year Leslie told us all about Lambs quarters, but this year, I’m cooking greens of all varieties and we’re mixing them up. So for instance last week we stripped the green from [...]
(As discussed and prepared by Alex Tuller for the June 22, 2006 podcast)
I knew nothing about this dessert until one day we were watching the style channel and Nigella Lawson made one. I remember it most because they had one of her kids just standing on a chair next to the enormous dessert with a [...]
(As touted and prepared by Alex Tuller for the June 15, 2006 podcast)
The mushrooms are in and they are good! The thyme is also in. I use the fresh local mushrooms, nothing particularly special about them except that they are really good at this time of year.
For serving two people
One large handful of mushrooms, sliced, [...]
Lamb is good in the Hudson Valley, and this recipe is as much about method as it is about what we’re cooking today, which is lamb chops. I sometimes read cookbooks and in the middle of winter, I was regretting that I had no means for an outdoor grilled piece of meat, [...]
(As read and prepared by Alex Tuller for the June 1, 2006 podcast)
 Wash and dry duck breasts. Score the skin sied and season with salt and pepper and place several whole sage leaves on top. Warm a saute pan over medium heat for a minute or two and add the breasts skin side down. Cook [...]
(As prepared by Alex Tuller for the May 25, 2006 podcast)
Our ingredient this week is garlic chives. You can use normal chives too for this, but I just installed a nice bunch of garlic chives in my garden, thanks to Leslie, and I thought I ought to use them.
You can use just about any potato [...]