Extra-moist and studded with nuts and dried cranberries, this pineapple cake is delicious. Be careful not have more than a small slice at a time. If you’re making it for a special occasion, you could cover it with a frosting made from powdered sugar, butter, and water. If fructose is a trigger for you, you’ll have to reduce the size of your slice.
Author: Chef M
I would always make a point to attend any community dinner or event on Martha’s Vineyard where Chris was cooking—there was sure to be kale and other impeccably fresh Island meat, fish, and vegetables. Now Chris is running the Beach Plum Restaurant and getting lots of press, while continuing to farm his family’s land at Beetlebung Corner to supply the restaurant. He suggests getting the dressing in every nook and cranny of the kale leaf, and topping the salad with toasted bread crumbs or croutons.
A smart and seductive salad. Marinating the red onion for an hour or so in the smashed pomegranate and lime juice takes away its punch, leaving behind fresh, bitter-sweet and peppery flavours. Perfect with a dense, buttery rice or a smoky lamb kebab, if you’re that way inclined.
A crisp lettuce, mint, spring onion and lemon ensemble is my go-to side salad. It’s refreshing, more than the sum of its parts and deceptively robust alongside warm centrepiece dishes. If I was having a roast chicken in the summer, I’d much rather have this and a grain or pulse side than the winter staples of spuds, roots, carrots and boiled greens.
A fruit that looks like meat? No you haven’t fallen into an alternate universe! If you’ve never seen or heard of jackfruit, you’ll be truly fooled and pleasantly surprised by this sandwich. While you could skip the pickled onions, they really add a nice element to the sandwich. You can also make this recipe even easier by using your favorite store-bought BBQ sauce rather than our homemade version. I won’t negotiate on that slaw though. The aroma from the fresh herbs and mix of textures when the cool creamy slaw meshes with the sweet and smoky jackfruit is perfect. If…
I think the passage of time in the summer can really be measured by the preciousness of each tomato. In the beginning, tomatoes that have never seen the outside of the greenhouse show up, six bucks a pound, and we buy one with a clear image of the tomato sandwich it will become. Later they get better, cheaper, and split down the middle, and we can buy bags of them for fresh tomato sauce or big trays of roasted tomatoes. Finally, they get thick and woolly, saved on the counter from the first frost that did or did not come.…
The classic pairing of sausage and mashed potatoes gets a low-carb update with mashed cauliflower and onion gravy.
Corned Beef and Cabbage might be one of the most traditional Irish dishes, and you don’t have to wait for St. Patrick’s Day to make it. It’s a warm and cozy favorite that’s unexpected and delicious all year long. It’s also a fun meal to serve for friends.
Scallops are quite possibly my favorite seafood. If I go to a restaurant and there’s a scallop special on offer, I can’t help but order it. They’re plump and mild, slightly sweet, with just a hint of the briny sea. They’re fun to work with in the kitchen, too. They cook very quickly and take well to many different flavors and preparations. The trick to getting a good sear on the outside of the scallop is to pat them dry before cooking them in a very hot pan. Don’t cook them too long; otherwise, they go from delightfully tender to…