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FlavorUpdated 12:00 a.m., Thu August 27, 2015
A chance dinner with friends has brought this meal firmly into my weeknight rotation. We had just finished moving all our earthly belongings to a new house, and our friends (now our neighbors!) took pity on us: “It’s just turkey spaghetti, but you should come over for dinner.” We did, and we devoured our plates of “just turkey spaghetti.” It was more than just the hunger of a long moving day — this simple weeknight pasta was seriously g... READ MORE
A buckle is one of those early-American country desserts (similar to a pandowdy, grunt or cobbler) that combines fruit with biscuits or cake. The source for this recipe idea is Florida chef Clair Epting, who prepared a blood-peach raspberry buckle for dessert one evening at the Cakebread Cellars winery in Napa Valley. This buckle combines juicy nectarines with raspberries, a spiced cake and a toasted almond streusel-like topping.
A flat, snap-type pole bean, Romanos are not to be confused with Borlotti beans, an Italian shelling variety. Depending on the specific cultivar, Romano beans can be purple, yellow or green. I’m hardly adverse to any bean, but I do love Romano, green or wax beans in dishes like this one, when the beans are simply blanched and paired with anchovy paste for a great textural combination.
My sister has been making zucchini bread for as long as I can remember, and it has always been a favorite quick bread, especially in the summer. The pineapple adds flavor and is a nice alternative to raisins. I like to serve this bread sandwiched together with cream cheese and thinly sliced Granny Smith apples.
I was shocked recently to hear that 30 to 40 percent of America’s food supply is wasted, equaling more than 20 pounds of food per person per month. A significant portion of that waste consists of farm-grown produce judged not attractive enough (not sufficiently regular in shape or blemish-free) to be sold in supermarkets.