I can’t get enough fresh basil in summer, so I often bake pesto croutons, which provide extra herbs and crunch. I love this salad on its own or spread across a bed of arugula. And I’ll put the croutons on any fresh mix of greens. Serves 4 to 6 1/2 cup Basil Pesto (see […]
Beer Can Chicken
May 22, 2016 by Leave a Comment
THIS BEER IS FOR THE BIRDS. A whole chicken roosts atop a half-full tallboy to absorb extra moisture and flavor. Perched above a hot bed of coals, it also take on a golden, smoke-tinged hue. There’s not much to do except stand back and turn the bird a few times while sipping on the extra […]
Ginger Chicken Stew
March 13, 2016 by 1 Comment
AS IT SIMMERS, THIS STEW FILLS THE KITCHEN WITH GINGER’S WARM AROMA. Complement it with something fresh. I prefer a bowl of steamed bok choy or Napa cabbage and a simple salad – sliced or julienned cucumbers and radishes tossed with rice wine vinegar and a sprinkle of sugar. Serves 6 to 8. 8 boneless, […]
Potato Pancakes
February 18, 2016 by 1 Comment
These pan-fried potato cakes pair well with almost anything – applesauce, sour cream, creme fraiche, caviar and goat cheese are among my favorites. Makes 14 to 16 small cakes. 1 russet potato 1 Yukon Gold potato 1 tablespoon cornstarch 1/4 cup all-purpose flour 2 large eggs, lightly beaten 2 tablespoons grated onion 2 tablespoons chopped […]
Lamb Shank Shepherd’s Pie
December 11, 2015 by Leave a Comment
THIS RECIPE IS TRUE TO ITS TITLE with a shepherd’s requisite lamb. But in place of more common versions that rely on ground meat, this calls for tender stewed shanks. For best results, make the stew a day in advance and the topping the day you plan to serve the pie. Makes one (9 x […]
Winter Couscous with Curry-Roasted Cauliflower and Chickpeas
November 11, 2015 by Leave a Comment
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 […]
Kale Salad with Tangerines, Avocado and Crispy Country Ham
October 12, 2015 by Leave a Comment
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 […]
Granny Foster’s Sunday Fried Chicken
May 6, 2011 by 3 Comments
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 […]
Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette
April 25, 2011 by Leave a Comment
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.