Sweet and Savory: Beautiful Piles on Toast, and The New York Times Summer Cooking

Three delicious and unexpected flavor and texture pairings, atop crunchy, chewy toasts. Why not have sweet and savory together, one a foil to the other in a dance, making mealtime especially awesome? That is the theme of this month's Anthology column.

Choose good bread. It's your foundation. 

pink peppercorn salt, fig preserves, and buffalo mozzarela toast

There are limitless opportunities for sweet-savory combinations. Here are a few I thought up in considering this month's vittles…

Which will be your new favorite?

sea salt-sprinkled bruléed bananas on melted chocolate and sourdough toast

How indulgent is your sweet tooth? How much do you crave savory bites? There is something here for everyone.

Pepita honeycomb brittle crumbled over umami grilled lettuce toasts

The fact that each of these is pretty simple to prepare makes them all the more attractive. I can't wait to hear what strikes you, and which you chose for your afternoon (or late night) snack.

Full story and recipes here.

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In more layers of savory, for last week's New York Times Food Section I produced eight recipes to showcase four flavor powerhouses devised by Sam Sifton, which you can pull from and reproduce all summer long. Pretty tantalizing for a summer of good eating.

Here are some of my favorite images from the work, some printed for the feature and others not -

Lobster butter, with wild shrimp for dipping…

Lemon herb compound butter, paired with wild king salmon….

A sweet-spicy-smoky rub for meat…

And, an herby, vinegary marinade for the best grilled meat ever. This is my favorite of the bunch, though choosing a favorite is highly subjective. They are all delicious.

Warm weather is in full gear now. The chanterelle mushrooms are poking their golden caps robustly through the moist, black soil. I hope to bring some home for a new chapter in an ongoing series I've been producing on wild foods.

Most recently, I foraged mulberries (and made an amazing pie), made honeysuckle syrup from cups of plucked blossoms, and have already a haul of blackberries with which a shrub or mostarda (or maybe pie, let's face it) may be its outcome. Good eating, each and every one.

Make something sweet, something savory, for yourself today. 

Rounding the Year out: Holiday Sips with The New York Times (Another Page 1!), Walnut Recipes with Food52, and More

The last few weeks have gone quickly by. There's a flurry of work which you should know about. Much great food and drink for winter days to keep you and your loves cozy, or, just yourself.

So important to give special things to yourself, and, hey, it all starts with you. Is there a little pep talk in there? Maybe. But if so, it's for me, as the start of New Years aren't an easy thing. It's like I have to figure out where I am, all over again….

Anyway. These are all great eating and drinking, so get some. :)

This feature was sparkly and huge on Page 1 - always something I relish - Christmas Eve. Both cocktails are lovely. I especially like the Apple Brandy-Islay Scotch-Champagne riff on the French 75. I have made similar at my own bar for a while, but used a Lapsang Suchong infused spirit I'd created instead of the Scotch. Bright, warming, and surprising.

Also with The Times is this tasty recipe, prepared with fresh pasta, chopped tarragon, yuzu juice, togarashi pepper (if you can find it - though cayenne makes a fine substitute), and delicious plump crabmeat.

Good eating indeed. And, this extra-special gingersnap cookie recipe.

While looking at these sweets, I was reminded of the gorgeous brownies I produced for the December Birmingham Magazine. They are utterly scrumptious. Use this recipe if you're looking to make a batch for yourself.

AND, there's more…. now you can see how the days go by in a blur over here!

My "What to do with a bulk of Walnuts" story is the newest installment for Food52's Halfway to Dinner column. If you haven't seen my other features, I also created recipes and the stories for capers (to die for), preserved lemons, and red quinoa!

 Roasted kabocha, celery, pomegranate, walnut, and fried sage salad

Beet, shaved Parmigiano-Reggiano, walnut, and mint salad

 Walnut pesto

 Bourbon-roasted squash soup with blue cheese and candied walnuts

This last recipe - a persimmon-walnut bread pudding - has a special place in my heart. And belly. I basically threw a bunch of stuff together while keeping the tenants of bread pudding in my back pocket, and came to the other side with an outrageously delightful dessert (or breakfast!). Please do let me know if you try it.

Well, that's almost all of it.

Christmas was spent somewhat uneventfully here, with the beau home but fiercely under the weather. We are both emerging, and if I have my way, I'll have a New Year's post up in a couple days. Please hold me to it! There are some other tasty bites I've been keen to share.

I hope you have had a joyous Holiday Season, and that you are feeling light with the days remaining in 2014. Woo-hoooo! xxx

Banana Salted Caramel Pie at Anthology & Chef Frank and Pardis Stitt for The Local Palate

Happy Halloween! If regular trick or treatin' isn't your bag, consider this magical pie. I didn't realize at the outset that I'd be willing to fight over it. Share it (and covet it)! This banana salted caramel pie is that good.

The combination of salty, crunchy pretzel bits and the brown sugar crystalized crumbs of digestive biscuits comprise the crumb crust. That's where the magic begins. I used Martin's Pretzels, a Pennsylvania Dutch style which is crisp, airy, and perfectly salty. Having made this pie once before and knowing I needed the win of a similar experience this time around, they shipped me an awesome package of pretzel bags. They'll do it for you too. Reason #11 (or 28, or 35…..) why You Need to Make This Pie.

Plus, with any leftover pretzels you may have, you can enjoy them with grain mustard and a nice beer….

Back to the pie.

Making [salted] caramel is so easy, and it, paired with the creamy bananas and tangy creme fraiche-cream mixture is pretty damn great. It's not really possible to imagine how good the combination of all this is. You just have to do it and experience it for yourself.

The story is now available - recipe here - as this month's Anthology feature. I hope you love it. When you've made it, come back and thank me….. :)

In the October Local Palate Magazine - still available! - is this wonderful story of an all-together different magic. It shares the story of Chef Frank and Pardis Stitt, and some insight to their beautiful hamlet in the country, Paradise Farms.

Here are some favorites from that day together -

adorable pooches, Fernando and Fiona

This gentleman, Freddy, is a former professional polo star and coaches Frank, as well as takes care of the horses and farm

Some very well-taken-care-of and happy horses

kitchen banter while prepping the dishes for shooting

a new drink created on the spot, incorporating one of my favorites, dry curaçao - recipe here

sardines and skordalia

a most delicious kuku sabzi - Persian herb frittata

a plate of everything good - click here for the recipe

pear and almond tart 

We had a fantastic day together and I'd do it again in a heartbeat. Thank you Amy, Carter and the whole Local Palate gang! And a special thanks to Frank and Pardis, for welcoming me into your world with such authenticity.

I'm off to create some more magic with The New York Times. Think turkey…...