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Ari Levaux

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Making a side dish for a holiday get together is a rite of the season, and one for which we should be grateful. 

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Enhance squash pies with chocolate, which goes so perfectly with squash pie. When feeling particularly intdulgen, bake a chocolate chip squash pie with a pecan pie on top.

In essence, Squash Spaghetti is your favorite spaghetti recipe, plus squash. And if you don’t have a favorite spaghetti recipe, or know how to cook a squash this recipe will help.

Red Mac apples have a piercing flavor that’s like an arms race between sweet and tart. I pull the best looking fruit for eating; process sine and a few are turned into apple Jack-o’-Lanterns.

Butter chicken, considered the most popular Indian restaurant dish in America, is an example of a tomato gravy. Being composed mostly of tomato and butter and garlic and cream, the rich sauce could belong to France, Spain or any number of Mediterranean cuisines.

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A properly put together BLT is the Bruce Lee of sandwiches. It’s lean and light and full of fight. 

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Executed properly, a stir-fry can be a celebration of fresh produce, not a waypoint between the back of the fridge and the compost pile. It should be a stage for the bright colors and crisp textures of the season.

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Cool weather of fall is a great time to gather around a warm grill, have a cookout, and make an amazing autumn stew from the leftovers. Don’t add herbs; the green chile fills that niche.

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When COVID hit, the farmstand moved from being a novelty to a lifesaver. Farmstand sales shot up 500%, which more than picked up the slack from declining restaurant and market sales.

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Morels are so sumptuous and easy to prepare, and keep so perfectly when dehydrated, they are easily my choice for top wild mushroom status. 

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A light, almost mayo-free slaw. I use Vegenaise, an egg-free mayo, but whatever you use, the key is to just add the smallest amount possible. This is not a creamy coleslaw, but it does have creamy little secrets.

Across the Northern Hemisphere at about this time, garlic plants are reaching for the sun. Each clove planted last fall has divided and swollen into a bulb of cloves, while the flowers emerge in a circuitous path. Each flower sits on a stalk that, before it will stand up straight like a stalk is supposed to, spends a few days curling around like Cupid’s hair, before finally reversing course and uncurling, at which point the stalk straightens and the flower opens in a firework-like bloom.

I had given up on bok choy, because all I ever did was add it to my soggy stir-fry. 

A fresh radish in a salad can be overpowering  unless it’s applied just so, accompanied by just the right handlers. The Radish Arugula Salad at The Camino is a good example. 

Once you get the hang of grilling a pizza, the precooked crust becomes a blank slate for whatever seasonal and creative toppings you can imagine.

Next time you want to give someone the royal treatment, peel their celery. String-free celery is a luxury on par with breakfast in bed, minus the mess.

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A hard cocktail of rain, wind and snowflakes assaulted the farmers market last week. It was the kind of prolonged spring squall that has to make a farmer — more of whom showed up than shoppers — question his or her career choices. The only thing that sold out was coffee, because everyone’s hands were cold. A vat of steaming congee, on special at the Vietnamese sandwich stall, would have sold out too, but they ran out of bowls.

It’s not hard to find places to use chive greens. Sweeter and milder than the white part, they still pack a lot of garlicky flavor. Dust them on linguine, rice, clam chowder or toast, simmer them into ramen, substitute them for basil in caprese, scatter them upon scallops and skordalia (potato garlic sauce), and munch behind a mouthful of just about anything savory. Those garlic chive greens greens improve every bite.

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