United States Chef
Recipes by Winnie Abramson
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Nectarines in Spiced Rum SyrupIt’s Week 4 of The Nourished Kitchen’s Preservation challenge and Jenny asked us to use the “time-honored tradition” of preserving summer’s bounty… |
Sep 2010
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1 vote
33 views
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Gluten-Free Plum and Blueberry Custard TartTwo nights ago at 11:20 pm, I did something kind of spontaneous and not terribly well thought out (ok, not… |
Sep 2010
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1 vote
49 views
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Anise Hyssop and Honey Poached Peaches and Cape GooseberriesI’ve had herb poached peaches on my mind since I saw this lovely recipe.I mentioned that I planned to try… |
Aug 2010
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1 vote
38 views
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Greek Salad with Heirloom Tomatoes and PurslaneI recently read the Greece issue of Saveur Magazine from cover to cover. The stories, the photos, and the… |
Aug 2010
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1 vote
37 views
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Preserving in VinegarIt’s Week 3 of Preserve the Bounty and Jenny challenged us to use vinegar as a preservation medium.I love preserving in vinegar. Vinegar is an acid,… |
Aug 2010
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1 vote
56 views
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Tomato Ginger JamI was thrilled when tomato season came early to my garden this year. I took the picture below in late July, weeks earlier than I’ve harvested… |
Aug 2010
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1 vote
50 views
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Anise HyssopAnise hyssop (Agastache foeniculum) is a beautiful plant, a perennial herb that is native to North America. It thrives in sunny locations, has long… |
Aug 2010
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1 vote
39 views
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Cortido (Salvadoran Sauerkraut)Cortido (aka curtido) is a variation on sauerkraut that hails from El Salvador. It is typically served in that country alongside a dish called… |
Aug 2010
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1 vote
58 views
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Lavender-Honey Ice CreamI’ve been wanting to make this Lavender-Honey Ice Cream from The Perfect Scoop ever since I got the book last summer. David Lebovitz’ recipes are… |
Aug 2010
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1 vote
20 views
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Corn and Green Zebra Tomato SaladThis lovely and delicious Corn and Green Zebra Tomato Salad is my contribution to this week’s edition of Summer… |
Aug 2010
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1 vote
22 views
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