Chris Nordquist
For me, rhubarb is one of those flavors that tell me that spring has finally arrived. I love its tart freshness, but I think it’s best in combination with other flavors — on its own, rhubarb can be a little overpowering. The traditional pairing with strawberries won’t work for us right now because Julia has [...]
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Kale, and particularly kale salads, seem to be all the rage at the moment. I’ve made and eaten quite a few of them now, and this one –inspired by a popular salad on the menu at New York’s ABC kitchen– is my favorite. Its flavor is bold and delicious, and this recipe solves a couple [...]
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For followers of the foodie calendar, it’s ramp season. These tender wild leeks appear for a just few weeks in spring, get overexposed in the food press and on seasonal menus, and then vanish completely for the rest of the year. Don’t be put off by the hype, though. If you run across ramps in [...]
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Come to think of it, I’m not sure why a spinach pie is associated with Easter, but I’ve made it as the first course of Easter dinner for past 10 years –probably more. The ingredients are available year-round, but the flavor is so fresh and, well, green, that I guess people associate it with the [...]
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Roasted chicken is a solid family favorite for lots of us, but for me at least, it’s easy to fall into a rut with the preparation and get a little bored with the dish. Here’s a recipe to shake things up. At first glance it looks a little crazy –whole clementines, fennel, Pernod and mustard, [...]
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I often find myself calling Julia “my little Charmoula” when I cook with this North African condiment. (She just looks at me like I’ve lost my mind.) “Charmoula” is fun to say, though, and it’s a word that will find its way into your vocabulary too once you discover how delicious and versatile it is. [...]
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One of the great consolations of winter –from people who know a lot about winter– is Swiss cheese fondue. It’s so simple –really just good cheese melted into wine– and yet it’s one of the most outrageously delicious and completely satisfying things I’ve ever eaten. And it’s a festive dish: the fragrance from the communal [...]
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Has anyone ever been disappointed to get a bowl of French onion soup –topped with crusty bread and bubbling melted cheese? I never have. Soup is good food –warming, comforting, virtuous– but it’s rarely something I get excited about eating. For me, though, a good French onion soup is a special event. Here’s a nice [...]
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After all the roast birds and beasts of the Holiday season, I think it’s nice to slip a few more vegetarian dishes into our menus in the New Year. Although a bit lighter than my other “everyday” paellas (chorizo and olive and marinated chicken), this one feels far from austere. The warm, earthy flavor and [...]
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The cookie factory was in full swing this weekend. Each year David and I (and now Julia helps a bit so she can nick cookie dough) bake and send over 60 dozen holiday cookies to friends and family all over the country. Midway through the process (around now, actually) we feel like we should have [...]
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Smitten Ice Cream’s “Brrr.” Smitten in San Francisco makes your ice cream on the spot using its “Brrr” machine that freezes your order with liquid nitrogen –in 60 seconds. It sounds like a gimmick, but the super fast freezing produces and incredibly smooth treat. I’m hoping for a home model.
Jeni’s Splendid Ice Creams. I make most of our ice cream at home, but Jeni’s Black Coffee flavor is better than mine. And (unlike Smitten or me) they ship.
Ultima Thule dessert bowl by Tapio Wirkkala for IIttala. An icy bowl for your ice cream.
Alfred Dunhill linen and silk scarf. For breezy beaches, airplanes, cinemas and other chilly places this summer.
Grady’s Cold Brew. Add this delicious handmade coffee concentrate (brewed with chicory and spices) to milk and ice to make a refreshing New Orleans-style iced coffee.
