Recipes

  • Grüne Sosse (green sauce)

    Grüne Sosse (green sauce)

    Grüne sosse is an uncooked sauce from the German state of Hesse that can be made with lactose-free sour cream and cottage cheese for those with lactose intolerance. Prepared without any salt or celery, it is also perfect for low-salt diets. It is wonderful on toasted bagels, boiled potatoes, and soups, especially black bean soup. I am indebted to Connie Knuppel for telling me about this use of herbs. — Merry Post

  • Tomato Ketchup

    Tomato Ketchup

    In the following recipe, I relied on Lydia Maria Child’s cookbook for seasoning, but for method I referred to a recipe in “The Household Receipt Book for 1874,” published in Burlington, Vt., as a complimentary marketing piece.

  • Summer Market Ratatouille

    Summer Market Ratatouille

    This “casserole” is perfect for when tomatoes, zucchini, summer squash, and peppers are bursting at the market. Feel free to vary the vegetables, and season liberally with fresh herbs.

  • The pleasures of pickles

    The pleasures of pickles

    With this latest spell of hot and steamy weather, my cucumber patch is exploding. Hundreds of bright yellow blossoms decorate the prickly, green vines. All sorts of pollinators buzz from early dawn until dusk, spreading the wealth that one day will become pickles. My husband likes to scour the cucumber plants early in the morning,

  • Celebrate summer fruit in simple tart

    Celebrate summer fruit in simple tart

    Charming summer rentals do not always have well-equipped kitchens, so it is good to know a few equipment improvisations. For example, a roasting or broiling pan flipped upside down can serve as a cookie sheet. Large cooking pots can be mixing bowls. A chilled bottle of white wine works as a rolling pin. Clothespins are

  • Tricolor Tweed Quinoa

    Tricolor Tweed Quinoa

    Recipe courtesy of Jane Crosen. This mix of blonde, red, and black quinoa bakes nicely into the simplest of pilafs. As with wild rice in a rice medley, the darker quinoas add interest and texture, and pan-roasting the grains in oil before baking keeps them nutty.
    Leftover quinoa reheats nicely baked in an oiled pan covered with foil. Or, combine it with fresh summer vegetables in a tabbouleh or other grain salad.

  • Strawberry Shortcake

    Strawberry Shortcake

    Courtesy of Homewood Farm. Jeff Beardsworth advises to eat shortcake while the biscuits are still hot. He also urges people to forget the canned stuff and make their own whipped cream.