Meyer Lemons
Let's Cook Peconic Dish

When February Gives You Meyer Lemons, Celebrate!

By Alison Boyd-Savage What do you get when you cross a citron with a mandarin orange? The answer is a Meyer lemon. Native to China, theses gorgeous fruits were transplanted over a century ago to Central and Northern California, where they have thrived. Most of the Meyer lemons consumed in the United States come from this region. Once difficult to source, they are now readily available in markets around the
Grilled Shrimp
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Peconic Dish: Making Summer Memories

The delightful prospect of the July berry harvest got me dreaming about some of the most memorable summer fruit desserts I have eaten. Was it one of my mother’s fruit pies, consumed at the end of a roast chicken lunch on a cool English summer Sunday, or perhaps the bowl of perfectly ripe apricots and tangy sheep’s milk yoghurt, served in the shade of a dear friend’s fig tree in
Lamb Flatbreads
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Peconic Dish: Fabulous Flatbreads

By Alison Boyd-Savage Whipping up a batch of homemade flatbreads is a total win. Don’t let the thought of baking your own yeasted bread daunt you, you will be amazed at how quickly this recipe comes together from just a few pantry staples. A superior alternative to store-bought pita, you can use to assemble sandwiches, dip in hummus, create an impromptu pizza base, or spread with a variety of vegetable
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Let’s Cook: Beach Blanket Bounty of Late Summer Vegetables

[caption id="attachment_53142" align="aligncenter" width="600"] Peach Salad with Pickled Blackberries and Capocollo[/caption] by Alison Boyd & William Sertl Neighbor Patty got a new Traeger grill and wanted to test drive it with a 10-pound brisket, so we decided to invite everyone we knew to a beach party to celebrate the end of summer. The beach in question, Goose Creek, is only a quarter mile down the road, but that seemed like
miso marinated skirt steak
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Let’s Cook: Steaks Are High for a Summer Barbecue

By Alison Boyd & William Sertl The Background July is National Hot Dog Month, the middle of a summer binge that will have Americans consuming more than seven billion hot dogs between Memorial Day and Labor Day, according to the National Hot Dog and Sausage Council (NHDSC). Weighing in on a similar issue, the National Barbecue & Grilling Association (NBBQA) reports that the Fourth of July is the nation’s most
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Let’s Cook! Seize The Summer Day

Let's Cook! Seize The Summer Day by Alison Boyd & William Sertl The asparagus is dead. Long live the peas. Sugar-snap peas and the regular kind (a.k.a. English peas) are at farm stands right now. For our post-Memorial Day menu, they go into a make-ahead salad with fragrant Basmati rice and might be some kind of compensation for our beloved asparagus going away. The barbecue, which we’re rolling out for
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Let’s Cook: The Scratchiest Cook in Town

[caption id="attachment_42620" align="aligncenter" width="600"] The Scratchiest's Manicotti[/caption] Let's Cook: The Scratchiest Cook in Town by Alison Boyd & William Sertl April is National Spinach Month, so naturally we sent out an appeal to friends and loved-ones, here at home and overseas, to see who could come up with the most original and appetizing recipe employing spinach. Imagine our surprise when the winning entry—Manicotti with Spinach and Ricotta—arrived from none other
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Let’s Cook: Can This Recipe Be Saved?

Let's Cook: Can This Recipe Be Saved? by Alison Boyd & William Sertl The Idea Sertl hates to cook alone. When forced to, though, he never resorts to can-opener cuisine or Frozen French just to get something on the table fast. Solo dinners must be healthy and flavorful, even while following these basic rules: 1: a minimal amount of ingredients; thus, 2: not much prepping; and, 3: no cookbook consultations.