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How I Learned to Cook Image

I grew up with people who liked to eat but didn’t have fancy palates and weren’t interested in acquiring them. Meals were delicious but predictable. Baked stuffed haddock was Friday’s dinner of choice, and an appetizing meat loaf appeared regularly. My mother and father came from long lines of Maine families, so, except during summer’s heat, baked beans were expected on Saturday night.

The closest we came to Italian food was something called American chop suey, a mixture of elbow macaroni, hamburger, and canned tomato sauce; Chinese was represented by an ancient bottle of soy sauce and tins of crispy chow mein noodles which were scattered over the top of a tuna fish casserole. But Indian? Mexican? Greek? Out of the question! French? A bottle of “French” dressing — who knows what gave it that curious cherry-orange color — was sometimes used to dress salads. Olive oil lived in the medicine cabinet. Garlic was indigestible. Mushrooms were toadstools and poisonous. Cheese was a pungent cheddar called rat cheese, delicious but unvarying. And wine was usually sweet and old — not an old vintage but a vintage in a bottle that had been opened a long time ago and kept for the occasional visiting relative who drank the stuff in preference to more customary whisky and rum.

Inspirational hot and sour soup and moules

I owe my early gastronomic education to a Cleveland lawyer who provided a generous allowance for his Harvard undergraduate son, with which the son and I explored Boston’s wealth of ethnic and fancy restaurants from Joyce Chen’s Chinese place in Fresh Pond where I had a first revelatory taste of hot-and-sour soup, to La Duchesse Anne where I sat next to the future Aga Khan (who knew?) and dined on moules, which back in Maine were scorned as mussels. We frequented the Athens Olympia where the belly dancer who entertained on Fridays spent the rest of the week serving up Greek stuffed vine leaves and moussaka, and the Ritz-Carlton’s handsome dining room, its tall windows overlooking the greenery of the Public Garden, where we breakfasted on beautifully poached eggs atop roast beef hash — not, you will note, corned beef hash, much too Irish for the Ritz.

After the lawyer’s son, there were other beaux — an Englishman who had spent time in India showed me how to make a proper curry by first clarifying an entire pound of butter; a Greek writer introduced me to rice pilaf with onions and black pepper and chicken stock from a can; a Belgian poet stuffed raw button mushrooms with cream cheese and chopped watercress (don’t laugh — try it: it’s like eating the green lawn after a spring rain!); a run-of-the-mill New York film producer rose to heights of glory when he marinated steaks in mustard and honey, then grilled them in the fireplace of his penthouse apartment, certainly not something you would expect to treasure from a film producer.

But I really learned to cook from Elizabeth David. As it happened, I was working for Harper’s, the American publisher of “French Provincial Cooking,” David’s first cookbook launched in the United States. That was in 1962 and Mr. Canfield, the head of the firm, had picked up the book on his annual tour of British publishing houses. Uncertain what to make of it, he passed it around among his junior staff, all of whom were female and most of whom liked to cook. Or occasionally make chocolate chip cookies when warranted.

Turning a corner with Elizabeth David

I was enthralled from the very first page. Raised like my mother before me on “The Boston Cooking School Cookbook,” aka Fannie Farmer, I had not known that one could think about food like this, let alone write about it. I opened “French Provincial Cooking” to almost any page and was immediately and utterly smitten. Here is Mrs. David on “Soupe de Poissons de Marseille,” which is, she says:

 … made from all sorts of the little shining red, pink, brown, yellow and silver-striped fish which one can buy by the basketful from the market stalls in the Vieux Port … I don’t think it is possible to make the soup without all these odd little Mediterranean fish … and I have not attempted to cook it since I lived on the Mediterranean shores, but still the method, which was shouted above the hubbub of the market to me many years ago by the fishwife at a market stall, is worth recording.

Reading that in a tiny Brooklyn kitchen, I was filled with longing. I wanted to buy those fish, to smell those smells, to taste that soupe, I wanted to be that person. And short of that, I would make that soupe de poissons, even with the meager supply of fish available in New York markets in the 1960s.

Mrs. David was little known in the U.S. at that time. Julia Child’s “Mastering the Art of French Cooking,” published a year earlier, had failed to interest me with its precise and doubtless foolproof instructions that smacked of Fannie-Farmer-goes-to-France. No, I wanted that fishwife shouting at me above the hubbub of a Marseilles market stall. I could almost be there as the fragrance of leeks, onions and tomatoes, of parsley, fennel, garlic and saffron, of olive oil such as it was back in 1962, enveloped the fish in my cooking pot. I strained it all as directed, “pound[ing] the fish a little with a wooden pestle so that the very essence gets through into the broth.” The very essence! Magical! Then I added a handful of pasta fragments to the savory orange broth and served it up with grated gruyere to spoon on top.

“The soup should be rather highly spiced,” my idol wrote. Indeed it was, spiced above all with my own longing for the world she had opened to me.

Nancy Harmon Jenkins is the author of several books, the latest of which is her newly revised “The New Mediterranean Diet Cookbook.”  Her other food books include, “Cucina del Sole: A Celebration of the Cuisines of Southern Italy” and “The Essential Mediterranean,” which looks at a dozen foods key to understanding Mediterranean cuisines.  She also wrote “Flavors of Tuscany,” “Flavors of Puglia” and “The Mediterranean Diet Cookbook.”  She is working on a book on Atlantic salmon.  A former staff writer with The New York Times, Nancy continues to contribute to the Times in addition to writing for The Washington Post, Saveur, Food & Wine and other national publications.  She currently divides her time between a Tuscan farmhouse and a home on the coast of Maine where she was born and raised.  She has lived and worked throughout the countries of the Mediterranean, at various times making a home in Spain, France, Italy, Lebanon, and Cyprus as well as in Hong Kong and England. You can read more of her food writing on her site,

Photo: Fish market in Catania, Italy. Credit: Nancy Harmon Jenkins

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No-Fuss Indian Food You’ll Want To Cook Every Day Image

Indian cooking gets a bad reputation for being daunting and almost too difficult to fit into your everyday repertoire. This misconception may be gradually changing, but not quite fast enough. But on the contrary, everyday Indian cooking is flavorful, practical and filled with all the health benefits from spices that we all want to incorporate into our lives.

A core component of the essential taste of Indian food is ensuring the flavors are fresh and bright and not bogged down by unnecessary reheating and refreshing, something often the trademark of the average restaurant fare. In addition to emphasizing the simplicity of preparation, I also am a big proponent of cooking with practical and readily found ingredients, minimizing the need for multiple visits to grocery store.

The key to Indian food is in the spices

If you are intimidated by Indian spices, a fair number of the typical seasonings are available in a well-stocked grocery store, and the rest can be kept stocked by an annual or every-six-months trip to an Indian specialty store. Shortcuts and practical cooking are not uncommon in the Indian home kitchen; after all, the Indian home cook is as time-strapped as anyone else.

Stocking a basic spice pantry can go a long way toward cooking your favorite Indian meals on short notice. The basics for me would be the essential Indian spice kit from my “Spices & Seasons: Simple, Sustainable Indian Flavors” cookbook: turmeric (sold in powdered form), red cayenne pepper, whole cumin seeds, whole coriander seeds, fresh cilantro, ginger and garlic.

To add to the basics, you can include dried fenugreek leaves, green cardamoms, cinnamon, cloves, whole black peppercorns, whole mustard seeds and fresh curry leaves. It’s nothing terribly daunting if you give the list a fighting chance and open your horizons to a world of Indian flavors.

A note of advice and caution: While we can simplify the list of ingredients, it is important to use fresh spices.They are the soul of a flavor-based cuisine and cannot be substituted using a jar of ready-made curry, something that really is a misfit in most Indian kitchens.

The next step beyond stocking the spices is learning to use them. I personally use spices to create the foods of my childhood: simple, nourishing flavors that have sustained me every day. However, through teaching people how to cook Indian food, I have learned most people rush to the kitchen to replicate the flavors that have tantalized their taste buds in the last festive meal they savored. This is sometimes their first blush with the cuisine and often what captivates their imagination and what they want to re-create in their own kitchen.

Keeping this in mind, I offer you practical versions of three classic Indian dishes and suggestions for a few others. In these dishes, I have simplified the cooking techniques and used everyday ingredients to conjure up practical variations of dishes that will take you to three diverse parts of India.

Creamy, Well-Seasoned Black Beans

Creamy Well-seasoned Black Beans. Credit: Copyright 2016 Rinku Bhattacharya

Creamy, Well-Seasoned Black Beans. Credit: Copyright 2016 Rinku Bhattacharya

This recipe for black beans is inspired by the classic Indian black lentil recipe, found in restaurants called Dal Makhani. Other than using everyday black beans, I have lightened the recipe significantly and developed it for a slow cooker, where it happily cooks into perfection. If you do not have a slow cooker, you can do this on the stove top in a heavy-bottomed pot with a tight-fitting lid.

Prep time: 2 to 3 hours (to soak the beans)

Cook time: 4 hours in a slow cooker

Total time: About 7 hours, mostly unattended.

Yield: Makes 8servings


1 1/2 cups dried black beans

2 to 3 tablespoons olive oil

1 tablespoon minced garlic (about 4 cloves)

1 tablespoon freshly grated ginger

2 red onions, finely diced

1 tablespoon freshly ground cumin

1 1/2 teaspoons freshly ground coriander

1 1/2 teaspoons salt, or to taste

1 teaspoon red cayenne powder, or to taste

4 tomatoes, diced, or 1 cup canned chopped tomatoes

1 tablespoon dried fenugreek leaves (optional)

3 tablespoons sour cream

2 to 3 tablespoons chopped cilantro

Diced or sliced red onions for serving


1. Place the black beans in plenty of water and soak for 2 to 3 hours or overnight. Drain and set aside.

2. If your slow cooker has a saute function, turn it on and add the olive oil. Otherwise, you can do this in a skillet on the stove.

3. Add in the onions and cook for about 5 minutes, add in the ginger and the garlic and saute until the onions are soft and golden.

4. Add in the cumin, coriander, salt and red cayenne pepper and cook for a minute.

5. Add in the tomatoes and cook for 2 more minutes. If using a skillet, move the mixture to the slow cooker. Once the tomatoes are soft and pulpy, add this mixture to the slow cooker, add in the black beans with 3 cups of water and cook on low for 4 hours.

6. Remove the cover and stir in the fenugreek leaves, sour cream and cilantro before serving.

Note: You do want a fairly thick gravy for this dish. If your sauce is too thin, remove to the stove top and thicken for about a half hour before adding in the sour cream.

Bengali Yogurt Fish Curry (Doi Maach)

This signature fish curry is often a wedding dish, a beautiful meal reminiscent of a korma. The traditional version uses fish steaks deep-fried and immersed in a delicate yogurt sauce that is slow-cooked to perfection. My version uses salmon fillet, which offers a rich, dense flesh without the need for deep-frying. I use Greek yogurt to ensure a thick gravy without the precision and care of low and slow simmering in a heavy-bottomed copper pot, which is traditional for cooking Bengali food.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Yield: Makes 6 servings


1 1/2 pounds salmon fillet (or any other firm-fleshed fish)

1 1/2 teaspoons salt, divided

1 teaspoon red cayenne pepper

3 green cardamoms

1-inch piece of cinnamon

6 to 8 cloves of garlic

3 tablespoons canola oil

1 large red onion, thinly sliced

1 tablespoon freshly grated ginger

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 teaspoon sugar

3/4 cup Greek yogurt, beaten

1 tablespoon raisins

Whole red chilies and slivered almonds for garnish


1. Cut the salmon into 2-inch pieces and set aside.

2. Combine 1 teaspoon of the salt and the red cayenne pepper and sprinkle over the fish.

3. Combine the cardamoms, cinnamon and garlic cloves in a bowl and break a few times using a mortar.

4. Heat the oil and add in the broken spices and the onion. Cook the seasoned onion low and slow until wilted, soft and crispy. This should take about 10 minutes.

5. Add in the grated ginger, cumin and coriander and mix well. Stir in the remaining salt and sugar and mix in the yogurt with 1/2 cup of water.

6. Cook until the yogurt is well mixed and gets a pale ivory color.

7. Add in the fish pieces in a single layer and mix in the raisins.

8. Cook the mixture until the fish is cooked through (about 15 to 20 minutes).

9. Garnish with the chilies and slivered almonds and serve.

Kerala Chicken Stew

Kerala Chicken Stew. Credit: Copyright 2016 Rinku Bhattacharya

Kerala Chicken Stew. Credit: Copyright 2016 Rinku Bhattacharya

This delicate and subtly spiced stew is a signature dish on Sunday mornings, usually served with lacy and flavorful appams. The stew is usually cooked with layers of freshly made coconut milk and develops its flavor from local produce such as green plantains and taro root. In this recipe, I have used practical stewing vegetables such as fresh carrots, baby potatoes and corn to create a dish that is just as good for your cool Sunday table.

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 1 hour

Yield: Makes 6 to 8 servings


2 to 3 tablespoons oil (You can use coconut oil)

1 teaspoon mustard seeds

10 to 15 curry leaves

1 red onion, diced

2 to 3 cloves of garlic

1 tablespoon freshly grated ginger

1 tablespoon coarsely ground black pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

1 large cinnamon stick

2 to 3 pods green cardamom

2 pounds of chicken, trimmed and cut into 1-inch pieces

1 teaspoon salt

2 medium-sized tomatoes, diced

3 to 4 carrots, peeled and cut into small pieces

2 to 3 medium-sized potatoes, peeled and quartered

1 cup coconut milk

1/2 cup frozen green peas

1 to 2 tablespoons finely chopped cilantro


1. Heat the oil and add in the mustard seeds, then wait until the seeds begin to crackle. Add in the curry leaves and red onion and cook for about 6 to 7 minutes, until the onions are soft and beginning to turn pale golden.

2. Add in the garlic and ginger and stir well, cooking for about 1 minute.

3. Stir in the black pepper, cumin, coriander, cinnamon stick and cardamom and mix in the chicken with the salt. Stir and cook the chicken for about 10 minutes, until the liquid has evaporated and the chicken is well seared.

4. Add in the tomatoes and mix well.

5. Stir in the carrots and potatoes and the coconut milk and simmer the mixture for 25 minutes, until the chicken and vegetables are tender.

6. Add in the green peas and simmer for 2 minutes.

7. Garnish with cilantro before serving.

Main image: Bengali Yogurt Fish Curry (Doi Maach). Credit: Copyright 2016 Rinku Bhattacharya

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Secret To Fantastic Pancakes? You, The Cook Image

Pancakes are everyday magic. There is something about a puff of flour rising to the occasion of an otherwise dull morning that makes me want to eat pancakes all day long.

My dad invited me into this dedication more than 40 years ago, letting me tend the griddle. Each time I hold the spatula in my hand, waiting for bubbles to break and tell me it’s time to flip, I am in that second when he surrendered the tool and the task.

An early love of pancakes

The author, Amy Halloran, makes corn crepes with her son, Felix. Credit: Copyright 2013 Ellie Markovitch

The author, Amy Halloran, makes corn crepes with her son, Felix. Credit: Copyright 2013 Ellie Markovitch

This was never about the syrup. We had the fake stuff growing up, and I didn’t develop a taste for the real. My love is for the cake. For the way something comes from almost nothing, and carries so much — butter, maybe some berries, and always a delicious, soft bite.

“My name is Amy Halloran. I am 7 years old. I have a new baby brother and I like pancakes.”

So I declared in my second-grade autobiography. My interest bloomed into a curiosity about baking, and throughout my childhood I made sure our cookie tins were full. In my 20s a blue cornmeal pancake at a restaurant, served with salsa and crème fraîche, directed my attention back to the griddle. I studied old cookbooks and baking powder pamphlets, scouting the perfect formula for corn cakes, savory and sweet.

Using locally grown grains

Cornmeal and buckwheat flour elevate the regular pancake. Credit: Copyright 2013 Ellie Markovitch

Cornmeal and buckwheat flour elevate the regular pancake. Credit: Copyright 2013 Ellie Markovitch

When I met the man I would marry, the first meal I made him was pancakes. There were ears of cooked corn in the fridge and nice cornmeal in his pantry. I debated about whether I should make them sweet, savory or both? Should I add flour? I wanted them to be perfect because I really liked him. I wanted him to know the self I made toying with recipes for oatmeal cookies and making my father’s favorite chocolate cake over and over again. The pancakes would be a tour of me.

We’ve been together 20 years, and most mornings, we have pancakes. Once I discovered freshly milled, locally grown grains, my devotion stretched over every corner of my mind. I started following these tasty flours back to the field and meeting the pioneers who are growing and using grains outside of the wheat belts. Farmers, millers and bakers let me watch them work and answered a gazillion questions. When I met the people who started the first malt house in New England in 100 years, I also met malt. Adding this sweet grain to my pancakes took them to another level.

Room for change

Cornmeal cakes made with fermented vegetables and yogurt. Credit: Copyright 2013 Ellie Markovitch

Cornmeal cakes made with fermented vegetables and yogurt. Credit: Copyright 2013 Ellie Markovitch

Pancakes are my sun rising each morning, and I want to make a constellation of them for family, friends and crowds. Occasionally, people suggest I should try theirs, and the idea makes me cringe. I know the offer is generous, and that my rejection is not, but other people’s pancakes are just that: not mine. I might as well live in someone else’s house and try to have her dreams.Yet within my reluctance, there is room for change, as baker and cookbook author Peter Reinhart showed me a couple of weeks ago in Maine, at the Kneading Conference.

“Bread has a story to tell, and we wouldn’t be here if bread didn’t touch us in some special way,” Reinhart said in his keynote speech. Part of that captivation is the transformation of grain that was once living into living dough. Another part is the oven turning that dough into a currency that feeds more than our bellies.

His words were really hitting home for me. The translation of grains from ground to loaf requires the cooperation of farmers, millers and bakers. I love being the pancake chef and delivering a piece of me through food. That stitchery of baking fascinates Reinhart as well.

While researching his book about pizza, “American Pie,” he interviewed Chris Bianco, the poster boy of the artisanal pizza movement. The man, Reinhart said, was shy as he tried to get him to discuss what made his pizza so special. The unique ingredient, he eventually admitted, was him. Although he had been approached to make products or franchises, he couldn’t bottle himself to make any replicas represent what he did. When the author asked what connection Bianco wanted to make with people, he said, “I want them to experience my soul.”

Trying others’ recipes

Peter Reinhart makes Red Fife pancakes with Brenna MacNeil and Sophrinia Smith at the Kneading Conference. Credit: Copyright 2015 Jesse Cottingham

Peter Reinhart makes Red Fife pancakes with Brenna MacNeil and Sophrinia Smith at the Kneading Conference. Credit: Copyright 2015 Jesse Cottingham

This is what made pancakes my beloved. I have been staring at the griddle forever. I’ve given little else in life the same energy. I have arrived at an expression of my ideal pancake, a fluffy whole-grain loft, and I’m reluctant to taste anyone else’s estimation of the food.

However, I so admired Peter Reinhart and his ideas that when he announced he would be making pancakes from his latest book, “Bread Revolution,” I wanted to help.

The next morning, I was excited for a pancake date, but I had to fight the urge to bring my own pancake mix as an offering. I knew such an offering would prevent me from experiencing his recipe and method, so I left my mixes in the car and had a great time working with him and a few work-study students at the griddle. Plus, I actually liked the cakes!

Mixing it up

Amy Halloran prepares to cook pancakes. Credit: Copyright 2013 Ellie Markovitch

Amy Halloran prepares to cook pancakes. Credit: Copyright 2013 Ellie Markovitch

The next day, I had another person’s pancakes, and loved them also. Father Paul Dumais spoke last year at the Kneading Conference about his family’s Acadian flatbread, and now he’s making a mix. I was still reluctant to receive pancakes I didn’t make, but I’ll never forget the wonderful feeling of biting into the soft, yellow buckwheat cake he’d curled into a roll.

This was him. His family had grown and milled the grain, and he had worked and worked to find a formula to re-create his mother and aunt’s ployes. He gave me mix to take home, and I’m serving it to my family and friends. They love these cakes, and I can’t wait for them to try the ones in their true form, made by Father Paul. He is missing from his food, but at least I get a reminder.

Making pancakes, making connections

Cornmeal pancakes get a different flavor with bits of sweet potatoes. Credit: Copyright 2013 Ellie Markovitch

Cornmeal pancakes get a different flavor with bits of sweet potatoes. Credit: Copyright 2013 Ellie Markovitch

The dish that escorted me into a five-year, book-long exploration of flour is bringing me into a new appreciation of people and food. While this is a surprise, it is also in keeping with the main thing I learned about grains. Other foods can go from ground to mouth without as much handling. Farmers, millers and bakers are collaborating with the seasons, soil and tools to feed us. I have been stunned by their work, and very appreciative of it. Now that my walls against other people’s pancakes are crumbling, I can feel connected to flour in another, equally enchanting way.

(Full disclosure: Peter Reinhart wrote a beautiful blurb for my book after he read it, but otherwise we have no connection.)

Main photo: Pancakes are a breakfast (or lunch or dinner) food that never gets old. Credit: Copyright 2013 Ellie Markovitch

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Bee Stings And Jam Tarts: A Cookbook’s Long Reach Image

I’ve just come across an old friend I have not seen for half a century, “The Olio Cookery Book.” The book itself must date back a century or more, but there is nothing rare or antiquarian about it. The Olio is a classic manual for housewives that explains how to bake scones and cakes, how to choose produce and run a kitchen, and how to treat burns, with optimistic cures for a bronchitis cough and lumbago. Under “Recipe for a Long Life,” British Prime Minister William Ewart Gladstone cautions, “Chew each mouthful 30 times.” He cannot have been a gourmet eater.

Lessons from the Olio

As my mother indicated on the title page of her cookery book, ammonia relieves bee stings; vinegar is best for wasps. Credit: Copyright 2015 Nicole Litvack

As my mother indicated on the title page of her cookery book, ammonia relieves bee stings; vinegar is best for wasps. Credit: Copyright 2015 Nicole Litvack

As a young child, my favorite place was the kitchen, the warm, perfumed domain ruled by Emily, who was too old to be drafted during World War II. Despite food shortages, Emily somehow eked out a ginger biscuit or jam tart for us each day for “elevenses,” when we sat down with a large mug of milky tea.

There were only three of us, but action in the kitchen seemed almost constant, far more fun than the garden, where my mother spent most of her time. She must have been stung by insects often, as she notes the kitchen remedies on the title page of the Olio “Ammonia bee; wasp vinegar.”

Learning at Emily’s feet

Ribbon cake was a favorite of Emily the cook. Credit: Copyright Nicole Quessenberry

Ribbon cake was a favorite of Emily the cook. Credit: Copyright 2015 Nicole Litvack

As soon as I had learned to read, in the down moments of the kitchen while a cake baked, I would huddle in a corner to avoid Emily’s feet and pick up the Olio. The limp, brownish cover enclosed surprising information among its 1,400 recipes. How to test for an old egg for instance (float it in a bowl of water; if stale, the rounded end will rise), and the renown of parsley for curing what are described as nervous troubles. I recognized Emily’s specialty, Queen of Puddings, and her luscious Steamed Ginger Pudding with a golden syrup sauce — sometimes by mistake it scorched on the bottom, even better!

A mainstay of cooks

Golden syrup, a staple in English baking, was drizzled in the letter A on my porridge every morning. Credit: Copyright 2015 Nicole Litvack

Golden syrup, a staple in English baking, was drizzled in the letter A on my porridge every morning. Credit: Copyright 2015 Nicole Litvack

I later learned that the Olio cookbook was the mainstay of cooks in the north of England. The curious title is nothing to do with the Italian olio or oil, but dates back to the 1600s and olla podrida or “rotten pot,” the Spanish name given to huge cauldrons of meat, birds and vegetables that were the fashion of the times. I can find no record of the first printing of “The Olio Cookery Book.” My mother’s copy, the 15th edition, is dated 1928 and ran to 25,000 copies, surely a huge printing for the time. In the preface, editor L. Sykes (a good northern name) mentions that 200,000 had already been sold.

By the time I went to boarding school, at age 10, I had absorbed the meaning of technical terms such as stock and roux, and I could imagine what a bisque, a risotto, a ragout and a salmi were like. A decade later when I actually went to cooking school and tasted the dishes themselves, I was prepared for what I would find. I was asked to stay on and teach the next influx of students, and the kitchen became once again my natural home. I’ve never left it.

Jam Tarts

Bright red jam made from berries is best for jam tarts. Credit: Copyright 2015 Nicole Litvack

Bright red jam made from berries is best for jam tarts. Credit: Copyright 2015 Nicole Litvack

I’m amazed that jam tarts haven’t migrated to America. During World War II, cooks who had fruit could take it to the nearby community hall and free sugar would be provided to make preserves. My mother’s raspberry canes gave bumper crops year after year so she would send Emily off to a jam-making session where she could gossip with her friends. The resulting raspberry jam, tangy and brilliant red, was perfect for Jam Tarts. For the pastry, you can either make your favorite dough, or try this deliciously crumbly English recipe that uses butter and lard.

Prep time: 25 minutes

Baking time: 30 minutes

Total time: 55 minutes

Yield: 12 tarts


6 tablespoons (about 3 ounces) raspberry or other red jam

For the pie pastry

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon salt

4 tablespoons butter, more for the pans

4 tablespoons lard

2 tablespoons water, more if needed

12 medium shallow muffin pans; 3-inch cookie cutter


1. For the pie pastry: Sift the flour with the baking powder and salt into a bowl. Cut the butter and lard in small cubes and add to the flour. Rub the fats into the flour with your fingertips to form crumbs. Stir in the water with a fork to make sticky crumbs, adding more water if necessary. Press the dough together with your fist to make a ball, wrap in plastic wrap and set aside.

2. Heat the oven to 375 F and set a shelf low down; butter the muffin pans. Sprinkle the work surface with flour and roll the dough to 1/4-inch thickness. Stamp out 12 rounds with the cookie cutter. Roll the trimmings of dough a second time to make the count. Press the rounds gently down into the buttered muffin pans. Drop 1 1/2 teaspoons of jam into each mold.

Bake the tarts in the oven until the pastry is lightly browned, 25 to 30 minutes. They might collapse slightly around the edges; this is normal. Let the tarts cool slightly in the pans before unmolding them. They are best eaten the day of baking but can be kept a day or two in an airtight container.

Curd tarts

Once or twice a year, our nearby farmer’s wife would make curd cheese from fresh whole milk. My mother would stir in a handful of currants, or chopped prunes when currants were not available, and bake curd tarts. I thought they were even better than the jam version, but perhaps that’s because they appeared so rarely.

Follow the recipe for Jam Tarts, lining the pans with pastry dough. Stir 1 1/4 cups ricotta cheese, 1/3 cup sugar, 2 teaspoons flour and 1/2 teaspoon vanilla. Whisk an egg until frothy and stir into the cheese mixture with 1/3 cup raisins. Fill and bake like Jam Tarts, allowing 30 to 35 minutes.

Maids of honor

Legend has it that these tartlets were made by Anne Boleyn for King Henry VIII of England when she was maid of honor to Queen Catherine of Aragon. I like to decorate the tarts with a strawberry, raspberry or whatever fruit reflects the jam inside.

Assemble Jam Tarts using 1 tablespoon jam per tart. For the cheese topping: Put 1 cup ricotta cheese in a food processor with 1 egg, 2 tablespoons melted butter, 1/4 cup sugar and the grated zest and juice of 1 lemon and purée until smooth, about 1 minute. Alternatively work the ricotta cheese through a sieve and stir in the remaining ingredients. Spoon the cheese filling on top of the jam and bake Maids of Honor as for Jam Tarts, allowing 30 to 35 minutes. When serving, top with an appropriate piece of fruit.

Main photo: Jam tarts are a staple on English tea tables and need only pastry and fruit jam, both preferably homemade. Credit: Copyright 2015 Nicole Litvack

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New Pressure Cookers Make Fast Work Of Slow Food Image

We’ve all heard some version of the story that has kept us from using pressure cookers. “A second cousin of a friend of a friend of my grandmother’s exploded a pressure cooker once upon a time. Her precious pet poodle lost his eyesight and an ear, and they were picking pieces of shrapnel out of the ceiling for 18 years after.” I knew the story so well that I was convinced it has happened to someone in our family, though upon investigation, I could find no evidence of any of my relatives having ever experienced an exploding pressure cooker.

Still, the vague feeling of unease surrounding pressure cookers followed me well into my adulthood. After watching an Indian friend use a pressure cooker daily, I started to reconsider my fear of them. The idea of being able to make all of my favorite boiled, steamed, and braised dishes in a fraction of the usual cooking time was very appealing. So I did what we all do in this age, I researched pressure cookers on the Internet.

I discovered that modern pressure cookers are different from the ones our grandmothers used. While some are still sold with a weighted jiggling valve, most come with a spring-loaded pressure-release valve, known as second-generation pressure cookers. Third-generation cookers are the new electric models. These modern pressure cookers have redundant safety mechanisms that make catastrophe nearly impossible.

I found that there were some variables to consider. Stovetop or electric? Four-, 6-, 8- or 10-quart pot? Multiple pressure settings or just one? The brand that consistently won comparison testing was out of my price range, so it was a matter of finding the right combination of these variables that would work for me. My research led me to conclude that one could nitpick the details, but as a novice, so long as I selected a second-generation stainless steel model with a stated operating pressure of 15 PSI, I’d be in good shape.

Though electric pressure cookers are credited by some as being responsible for the renewed popularity of the appliance, I quickly eliminated this option. Most electric pressure cookers operate at a slightly lower PSI than stovetop models. Knowing that I was also losing some pressure due to living at high altitude, the combined loss of pressure made this a less desirable option for me.

Deciding on a size

I had thought for certain I’d get an 8-quart model. After all, why wouldn’t bigger be better, especially for making stock, which was one of the main reasons I wanted a pressure cooker? I soon learned that a larger pressure cooker may be too big for my small household for most occasions, and if I really needed to make a greater quantity of stock, the speediness afforded by pressure cooking would make it possible to run two consecutive batches.

Some pressure cookers have low- and high-pressure settings, or in the case of some electric models, many settings. Again, I had initially thought that more would be better. Then I found out that the low setting is mostly used for cooking things such as tender vegetables and desserts. I knew I wasn’t likely to make those foods in a pressure cooker. Deciding to purchase a cooker with only one pressure setting gave me more budget-friendly options.

In the end, I purchased a respectable 6-quart stainless steel stovetop model with one pressure setting for a reasonable price.

To be honest, my first time using my new pressure cooker, despite having read extensively about how safe modern ones are, I was terrified as it came up to heat. I kept picturing that poor poodle and pieces of metal embedded in the ceiling. I didn’t want to stand near it, and seriously contemplated wearing safety glasses.

Now, after several months of using it regularly, I fear my pressure cooker far less than pot handles overhanging the stovetop when kids are around. In the worst case scenario, if I forget to turn down the heat or the vent clogs, the silicone gasket will tear and the steam will escape quickly, but without an explosion. Far from maiming a pet and needing to remodel the kitchen, this would mean investing in a new $10 gasket.

My pressure cooker has simplified my meal preparation throughout the week. I use it to put large quantities of staples into the refrigerator that I can and recombine with fresh vegetables throughout the week to make quick meals. Most weeks, I use the pressure cooker to cook a few pounds of potatoes, a pound of beans, some wild rice, and meaty bones provide pieces of meat and stock.

I’m in awe of the fact that I can cook a roast in an hour, or go from dry, unsoaked beans to a meal in about the same time. These tasks used to take hours, and forethought.

One of my favorite foods to cook with the pressure cooker is wild rice. I had some wild rice in the cupboard that was given as a gift from a friend who harvested it. I’d put off cooking it for an embarrassing length of time because it requires so much time to cook. The pressure cooker cooks it up beautifully in half an hour. Each piece cooks through but remains wonderfully chewy between the teeth. I like it so much that I quickly used all that my friend had given me, and make a big batch every week to eat on its own, to combine with grains, and to add to soups.

Pressure Cooker Porcini Wild Rice

Prep time: 45 minutes

Yield: 6 servings


1 cup wild rice

1/2 ounce dried porcini, crumbled

1 head wild Allium bulbils (substitute a clove of garlic)

1 bay leaf

Pinch of salt

3 cups water


1. Add all of the ingredients to the pressure cooker, and give them a quick stir just to make certain everything is wet.

2. Close and seal the pressure cooker, bring it to pressure according to the manufacturer’s instructions. Cook at high pressure for 25 minutes.*

3. Remove the pressure cooker from the heat and let it depressurize on its own.

A tiny amount of water will remain along with the cooked wild rice. This is a good thing because it has kept the wild rice from sticking to the bottom of the pot while it cooked. You can either use or drain it.

*For every 1,000 feet of gain above 2,000 feet in altitude, increase the cooking time by 5%.

Main photo: Mushrooms and wild rice for Pressure Cooker Porcini Wild Rice. Credit: Copyright 2015 Wendy Petty

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Need A Thoughtful Gift Idea? Try These Cookbooks Image

Shopping for a great Christmas gift once meant hours of driving and parking, but with today’s Internet shopping, it’s easier. Internet shopping can be great for those of us who like to give cookbooks. With so many available titles, there are a few things gift-givers need to know to sort out the well-written quality books from the lesser potential gifts.

Cookbooks are terrific gifts because they can be used every day and often attain heirloom status that leads you to better cooking.

My specialty as a cookbook author is writing cookbooks for home cooks interested in culturally driven cooking that reveals a history or story. My favorites are Italian and Mediterranean cuisines in general. So when I look for cookbooks as gifts, I like to give not the latest trendy cookbook but often older books that I value and that my younger friends might not know. These are books from which I learned. I lament the fact that for all the cookbooks published every year and the popularity of food television and celebrity chefs, I don’t believe people are cooking at home more.

Food television has stimulated people’s interest and tried to turn cooking into entertainment and competition, but I doubt it has gotten them into the kitchen. What will make you a better cook? Buy a good cookbook, not necessarily the one everyone is talking about, and get into the kitchen and follow a recipe, and through trial and error you will learn to be a better cook.

Along with the handful of quality new cookbooks published each year, there are plenty of older, out-of-print ones that are almost bibles. You can find them on the Internet and they’re sometimes cheap. If there is someone who’s cooking you admire, ask them what their favorite cookbook is.

Good cookbooks have several criteria, and having recipes that work flawlessly isn’t one of them. More than meticulously tested recipes, I look for quirkiness, personality, a history, or a story told, perhaps about the cook, the author, the cook’s mother, the culture, or a broad sweep of it all.

When I see the crêpes suzette recipe written in that particular style of the ’60s in Julia Child’s cookbook Mastering the Art of French Cooking,” it’s not merely a delicious recipe. It is also laden with pregnant memories evocative of a whole era, of an entire culture, and a particularly wonderful day when I made it for the first time as a 15-year-old.

Here is a very small collection of older cookbooks from my library that I am fond of even if I don’t cook from them regularly nor would I say you must have them in your library, nor are they the best in my collection. They are simply good books I’ll never get rid of. (The first book is shameless self-promotion, but I actually use my book, too.)

» “A Mediterranean Feast” by Clifford A. Wright (William Morrow, 1999)

» “The Thousand Recipe Chinese Cookbook,” by Gloria Bley Miller (New York: Grosset & Dunlop, 1975)

» “Foods of Long Island,” by Peggy Katalinich, A Newsday Cookbook (New York: Harry N. Abrams, 1985)

» “Pasta & Pizza,” by Massimo Alberini, with recipes compiled by Anna Martini; Elisabeth Evans, trans. (New York: St. Martin’s, 1977)

» “French Provincial Cooking,” by Elizabeth David (New York: Harper & Row, 1962)

 Main photo: Cookbooks that make good gifts. Credit: Clifford A. Wright

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3 Great Lessons (Of Many) Learned From Joining A CSA Image

When I decided to join a community-supported agriculture (CSA) group last year, I had many reasons — first among them, my weekly share of gorgeous local produce from Free Bird Farm. But I also felt it was important to do what I could to help support an organic family farm and preserve agricultural land in upstate New York. As an environmentalist and food writer, I wanted to put my money where my mouth and pen were.

What surprised me, though, was how much more I gained in return. Beyond the wonderful produce and eggs and an even greater respect for seasonality, farmers and Mother Nature — something that, as the descendant of farmers, I already possessed — my CSA taught me many lessons, mundane and profound. Here are three.

The freezer is your friend

When I unpack my weekly CSA haul, I immediately start picturing all the fabulous dishes I can make from the colorful jewels before me. Nevermind that the recipes I’m imagining usually require an army of kitchen assistants and a willful ignorance of the space-time continuum. I am not easily deterred, and I embark upon my fool’s errand with inordinate enthusiasm, until suddenly it is 10 p.m. and I do not know where my sous chefs are. (Oh, that’s right. I don’t have any.) How then to use up all these wonderful ingredients fast enough to beat the ticking spoilage clock?

When my CSA gave me kale last summer, I put it in the crisper drawer, where it promptly got buried under a deluge of greens. Upon rediscovering it several days later, it looked the way I feel after a long flight, wilted and dehydrated. Then the penny dropped. Hey, that really cold part of my refrigerator exists for a reason. Faced with other, more perishable leftovers in the queue for my next meal, and reservations to eat out the following day, I decided to trim and wash the kale leaves and store them in a freezer bag, where they were retrieved for smoothies the following week.

When the CSA gave me shelling peas, I removed them from their pods, froze them on a baking sheet and transferred them to a bag. Strawberries? Same thing. Parsley, basil and other herbs? I cleaned, chopped and blended them with olive oil, and poured the combination into ice-cube trays. (Warning: Don’t reach for the wrong cubes when you are mixing a gin and tonic.)

Not everything freezes well, but by storing those items that do, you’ll be liberated to focus on the “eat me now” diva ingredients instead. (I’m looking at you, tomatoes.)

How my CSA taught me to stop worrying and love kohlrabi

OK, maybe “love” is too strong a word. Of my relationship with this alien-looking vegetable, I’d have to say, “It’s complicated.” But when I joined the CSA, I promised myself I would tackle each ingredient at least twice. With kohlrabi, this meant roasting it the first time and slicing it into a type of coleslaw the next. I put forth the same effort for every item that I would not normally gravitate toward, such as radishes, turnips and broccoli.

Kohlrabi from the CSA. Credit: Sofia Perez

Kohlrabi from the CSA. Credit: Sofia Perez

Over the course of the season, I found myself thumbing through long-forgotten cookbooks or going online in search of inspiration. Not every dish that emerged from this exploration was a winner, and I still sometimes trade in the kohlrabi for a different vegetable in the swap box, but as in other facets of life, it’s been edifying to push myself out of my comfort zone. Being part of a CSA forced me out of certain kitchen ruts and helped me to discover delicious recipes — like roasted radishes — that I probably wouldn’t have tried otherwise.

When in doubt, tortilla

It’s great to experiment, but some nights all you want is dinner. When a pile of miscellaneous produce leaves me unmotivated, my go-to dish is Spanish tortilla. Though the classic version of this frittata-like omelet calls for potato, onion and eggs, you can build one around almost any vegetable-and-herb combination.

First, sauté your produce in olive oil to your preferred level of doneness. Beat the eggs in a large bowl, and add the sautéed vegetables, making sure to stir immediately so the heat doesn’t cook the eggs. Season with salt and pepper, toss in any herbs you’re using and pour the mixture into a non-stick or well-seasoned skillet. If you want to include cheese — which is not traditional, but tasty nonetheless — add it now.


Picture 1 of 3

Sautéing scallions, red onions and radish greens for a Spanish tortilla. Credit: Sofia Perez

The number of eggs you use will depend on the produce. For greens that release a lot of water (like spinach), add an extra egg to bind the combination. (In general, the mixture should be more liquid than solid, and it’s always safer to err on the side of additional eggs.)

When the top of the tortilla is firm around the edges and you’re able to lift it cleanly with a spatula, place a plate larger than the skillet face down over it. With a potholder on top of the inverted plate, flip the skillet so the tortilla transfers to the plate. (This maneuver will be terrifying the first few times you do it. Trust me, it gets easier. Until you master it, flip it over an easy-to-clean counter in case anything leaks out.) Slide the flipped tortilla back into the pan, cook it on the other side, and– ¡olé! — dinner is served.

But just before you tuck into your meal, there’s one last step: Remember to give thanks for the local farmers who made it possible — in my case, Ken Fruehstorfer and Maryellen Driscoll.

Main photo: Part of the weekly share from the CSA. Credit: Sofia Perez

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An Unexpected First Lesson In Mexican Cooking Image

In the summer of 1968, I was introduced to the secrets of Mexican cooking. At that time Mexican food was not something you knew or thought much about if, like me, you were a Jewish American princess from Connecticut. I had tasted tacos on an Acapulco beach while on vacation with friends in 1963, and had never forgotten them, but I didn’t know what it was that made them taste so good.

Five years later I was a socially active high school graduate who also happened to have a curious palate. I spent that summer working with migrant farm workers from South Texas as a camper-volunteer at an American Friends Service Committee Quaker youth work camp in Central Michigan. Our group had been assigned to help with a housing grant for migrant farm workers who wanted to relocate to Michigan and work in the auto industry. But at the last minute the money did not come through, so when we arrived the counselors had to find something for us to do. Instead of building houses we became, in essence, social workers and activity planners for the children who lived in the migrant camps. We created a little school for the younger children to attend during the day while their parents worked in the fields, and every night we’d visit the camps and organize activities like baseball games and dances.

I became close to a few of the families. I got to know the kids well and spent time with the parents. One woman in particular, Señora Saenz, a large woman who had 10 children, took a liking to me. I visited the Saenz family every night in their little cabin, which smelled pleasantly of cumin and chili. Here, in the Saenzes’ one-room cabin, I realized that those two spices were the key to my long-ago taste memory from Acapulco.

I had developed a passion for cooking the previous summer, and at the Quaker work camp I took over in the kitchen early on, cooking feverishly for the group of 24 every night. I wrote to my stepmother, requesting that she send casserole recipes, and she hastily dispatched a sheaf of index cards. I had a huge kitchen to work in, but I had to pull off the recipes using pretty awful ingredients: USDA surplus items, standard issue for welfare recipients.

A lesson in cooking Mexican food

One day when I was visiting Señora Saenz, I asked if she and her older daughters would teach me to cook Mexican food. I offered to teach them how to make a cake in exchange, although I knew nothing about baking beyond cake mixes. The family was enthusiastic, and the next evening when I arrived at the camp they had all the ingredients ready for beef tacos and enchiladas — chili and cumin, onion and ground beef, corn tortillas and oil, tomatoes, tomato sauce, cheese and chilies.

Mrs. Saenz showed me how to heat the oil in a frying pan and sizzle the cumin and chili powder before adding the onions and browning the meat to make picadillo. Once the meat was cooked, she showed me how to season and soften the tortillas in cumin- and chili powder-spiked oil before making enchiladas. Then she showed me how to make a red sauce for enchiladas. We made some quick tacos with the beef picadillo and shredded cabbage, then we made enchiladas. Afterward I opened my box of cake mix, added what needed to be added and baked a cake, which we finished with white frosting from the box. In retrospect, I am sure that Mrs. Saenz and her daughters probably knew how to make cake from scratch, but nobody said anything about it.

At the end of the summer when I went home, one of the first things I did was give a Mexican dinner party for my friends. I scoured the markets in Westport, Conn., looking for corn tortillas. It was a challenge (it would be another two decades before decent Mexican food or even Tex-Mex was accessible beyond the border states). I finally found them —  corn tortillas packed in a flat yellow can — in the exotic foods section of the local supermarket. I wonder how long they’d been there. Who was making Mexican food in Connecticut in 1968? I made exactly what Señora Saenz had taught me to cook — tacos and enchiladas. My friends loved the meal.

I had no idea then that, five years later, I would decide to make a career of cooking. By then I was living in Texas and had spent quite a lot of time in Mexico. I was also now a vegetarian and no longer made the beef picadillo I had learned to make in Michigan. But when I made enchiladas or refried beans I still used the techniques I had learned from Señora Saenz —  sizzling the spices in oil before adding other ingredients and seasoning the oil for the tortillas with cumin and chili powder. That’s why I was able to develop my first signature dish, Black Bean Enchiladas, and that’s why they were so good.

Refried Bean Tostadas

Prep time: About 30 minutes

Cook time: 2 hours unsupervised cooking for the beans; 15 minutes for the refried beans

Total time: 3 hours (2 hours unsupervised)

Yield: 4 servings

For the beans:


½ pound (about 1⅛ cups) black beans, pinto beans, or similar heirlooms, washed and picked over for stones, soaked for at least 4 hours or overnight in 1 quart water

1 medium onion, cut in half

2 large garlic cloves, minced

¼ cup chopped cilantro

Salt to taste (I think beans need a lot, at least 1 teaspoon per quart of water used)


1. Place beans and soaking water into a large, heavy pot. Add halved onion and bring to a gentle boil. Skim off any foam that rises, then add garlic and half the cilantro, reduce heat, cover and simmer 30 minutes.

2. Add salt and continue to simmer another 1 to 1½ hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Stir in remaining cilantro. Using tongs or a slotted spoon, remove and discard onion. For the best flavor, refrigerate overnight.

For the tostadas:


The simmered beans, above

2 tablespoons grape-seed, sunflower or canola oil

1 tablespoon cumin seeds, lightly toasted and ground

2 teaspoons mild chili powder

8 corn tortillas

¾ pound ripe tomatoes, finely chopped

1 to 2 serrano or jalapeño chilies (to taste), minced

2 slices red or white onion, finely chopped and soaked for 5 minutes in water to cover, then drained, rinsed, and drained on paper towels

¼ cup chopped cilantro (more to taste)

Fresh lime juice and salt to taste

2 cups shredded cabbage

2 small or 1 large, ripe avocado, diced or sliced

¼ cup chopped toasted almonds

About 3 ounces (¾ cup) queso fresco for crumbling


1. Drain off about ½ cup of liquid from the beans, retaining it in a separate bowl to use later for moistening the beans should they dry out. Heat the oil over medium-high heat in a large, heavy nonstick frying pan and add the ground cumin and chili.  Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook. Add the beans. Fry the beans, stirring and mashing with the back of a spoon, potato masher or a wooden pestle until they thicken and begin to get crusty on the bottom. Stir up the crust each time it forms, and mix into the beans.  Cook until the beans are thick but not dry, 10 to 15 minutes.  They will continue to thicken and dry out when you remove them from the heat. Add liquid you saved from the beans if they seem too dry, but save some of the liquid for moistening the beans before you reheat them, if you are serving them later. Taste the refried beans and adjust the salt (they probably won’t need any as the broth reduces when you refry them).

2. Cut the tortillas in half. To toast in the microwave, place as many as will fit in a single layer and cook for 1 minute. The tortillas will be moist on the bottom. Flip them over and microwave for another minute. If they are not yet crisp, flip again and zap for 30 seconds to a minute. Alternatively, deep-fry the tortillas in sunflower oil or grape-seed oil until crisp and drain on paper towels.

3. In a medium bowl, combine the tomatoes, chilies, onion and cilantro. Season to taste with salt. Stir in the lime juice if using. Let sit for 15 to 30 minutes for the best flavor.

4. Spread a layer of refried beans (about 2 tablespoons) over each tortilla half. Top with cabbage. Spoon salsa over the cabbage and top with sliced or diced avocado, a sprinkling of chopped toasted almonds and a sprinkling of queso fresco.

Advance preparation: The refried beans will keep for 3 to 4 days in the refrigerator. Set aside in the pan if you are serving within a few hours. Otherwise, transfer the beans to a lightly oiled baking dish, cover and refrigerate. To reheat, cover with foil and bake in a 325 F oven for 20 minutes.

Main photo: Black Bean Tostadas. Credit: Martha Rose Shulman

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