Autumn is waking and I’m sharing my favorite seasonal burger recipe, Caramelized Onion & Brandied Apple Burgers. The orchards have opened for apple-picking and the weekends are beginning to bustle with excited out-of-towners enjoying their time on the farms. Early harvest favorites, like local Zester and Honey Crisp apples, are making their way into my seasonal cooking – and with each bite I savor, I’m reminded that my heart belongs to autumn. Caramelized Onion & Brandied Apple Burgers, generously topped with sticky-sweet caramelized onions and warm apples robed in brandy. The best part? Once all of the ingredients are assembled and ready, cooking time is just about 20 mins. Weeknight…
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Chilled peaches in honey and wine is an Italian remedy for a hot summer night. This peach dessert uses the ripened fruit of late summer – the heavily laden peaches, at the height of their season, that are so ripe and full that even touching them risks bruising. Those peaches are perfect for this dish. A fragrant and deeply golden syrup is prepared by simmering white wine with local honey and vanilla bean, robing the peaches in a flavor and aroma that almost requires a balmy August evening. In Italy it is called pesche al vino, and, like many recipes, it varies greatly by region and family – some recipes…
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Smoked rosemary bramble sour is a smoky cocktail inspired by an old New York City speakeasy I visited pre-lockdown. The bartender torched a plank of fragrant wood, then captured the smoke in an swirling aromatic veil that encircle the inside of my glass.
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It’s Shark Week, and we love having a little fun with this summer rum cocktail. With just a few ingredients, and a splash of grenadine for drama, this Shark Bite: Blood in the Water Cocktail is bloody delicious!
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The kitchen was heady with the aroma of salty sea air and fresh snipped basil. The halibut was fresh from the seaport, seasoned with salt and pepper and olive oil, skewered and grilled, and served alongside an heirloom watermelon. Grilled halibut skewers with watermelon and peppery basil oil is one of my favorite halibut recipes. It takes a standard fish kebab up a notch or two. I make this halibut recipe quite frequently during watermelon season. Fresh halibut from our local fishmonger (who brings these beauties in from the New York seaport each day while we sleep), sweet watermelon from our local farm, and a good handful of basil from…
