Bonus: peaches
A myriad of peach recipes here (‘muddled, grilled, poached, or fresh off the pit’), including interesting tidbits on new peach varieties: Donut peaches: White; small…
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David’s orange salad
At a barbecue yesterday evening, there was a fantastic salad that looked deceptively simple but turned out to be delicious and refreshing. You’ll need the…
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What to do with those egg yolks
We’ve all been there – used lots of egg whites for an omelet/frittata/angel food cake and are suddenly left with a bowl of yolks to…
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Fun fact
The shadow of the leaf on a peach tree affects the skin’s color! Like this:
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What do you think?
Still to come this week: Long-awaited frittata recipe NY foodie adventures My thoughts on why watermelon should be July’s ingredient of the month
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Meat-Beet Pie
More Russian food for you – in addition to the beet salad, I used the green/chard part of the beets to make this meat pie….
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Rare Russian cooking: Vinegret
This is rare in the sense that I rarely cook straight up Russian food when I’m not at home. But I had to make something…
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Yay, Chendol!
(Hi, summer)
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Ingredient of the month for June
Time to get voting – we want your input! Update: Strawberries seems to be it! 24 more hours left to vote…
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Welcome to June!
Welcome to June! Sure, the welcome here in London was a bit dampened by the weather but we’re still very excited to get here. Coming…
