There’s a reason, of course, that stone fruits and almonds are such a natural match, flavorwise–the pits of peaches, nectarines and apricots contain a kernel that is called the “poor man’s almond” because it tastes almondy, if a bit bitter. The kernel also contains cyanide (it sucks to be poor). It’s also what amaretto liqueur and those delicious little amaretti cookies are flavored with, as the cyanide apparently dissipates when the pits are roasted or processed. (Booze and cookies, the poor man’s salve.)

This cakey cobbler, or cobblery cake, pairs almonds and summer fruits with delicious results. It’s a very light dessert, perfect for a summer brunch or breakfast. I enjoy it straight, but you can gussy it up with Greek yogurt or a dollop of sweetened sour cream or mascarpone. Read on… »

Most of my Christmas presents this year were bottles of limoncello, a delicious lemony liqueur that originated on the Italian island of Capri. One surmises that they have bumper crops of lemons each winter, much as we do here in Southern California. Aside from being an incredibly tasty quaff (particularly once the hot weather hits), this is a fabulously thrifty gift: I reused lemonade and vinegar bottles with resealable caps, and since the liqueur is made only with peels, you still have all that lovely juice to make into lemon curd (as my mom did for her gifts), or to freeze in small blocks to be used once citrus season wanes.

I made my limoncello 100% organic by using Rain vodka (which is only 80 proof, but has a wallet-friendly pricepoint and notable smoothness) and organic sugar (which gave it that mellow earthy color, as opposed to the almost neon yellow that processed sugar allows). And of course, organic lemons from my dad’s bounteous tree.

It’s a perfect warm-weather aperitivo (pre-dinner drink) or digestivo (after-dinner drink); due to its sweetness, I would emphasize the latter. But mixed with soda water, this makes a refreshing grown-up soda, very much akin to San Pellegrino Limonata–with a kick. Read on… »

This is a fun recipe that is not only delicious and easy to throw together, but celebrates the enthusiasm surrounding the summer’s tennis events and athletes. Use your judgment and desires to direct you as to amounts of ingredients—and don’t be afraid to experiment.

The racchette pasta is shaped like little tennis racquets (a very charming aspect of this kind of pasta), however the bow tie pasta needs to be cut in half horizontally in order to resemble the shape of tennis skirts. The slices of bacon can be considered the tennis net and, of course, the green peas make perfect little tennis balls. Sometimes I add cauliflower as a champion’s bouquet to this mix.

Ingredients Read on… »

Sledz w Smietani (creamed herring) is a favorite accompaniment to Żubrówka, a Polish vodka flavored with bison grass. Serve on thickly cut slices of rustic black bread with a good thick crust and sweet butter.

Ingredients

(Serves 4) Read on… »

Grilled ramp soup begs to be served with cornbread but I found a recipe for ramp biscuits (adapted here) in a recent issue of Bon Appétit. Southern cooks have no problem with two breads at the table so cornbread and biscuits it is!

The easiest way to crack the coriander seeds is to put them in a heavy-duty baggie and crush with a wooden mallet or rolling pin. The biscuits are delicious the next day as a sandwich with sliced ham or a tomato. Read on… »