Recipes

It’s decorative gourd season, people, let’s get that pumpkin spice fever!

There is still plenty of time for you to get some big tomatoes to make sauce, smaller ones to oven dry, and corn to freeze.

Here are some of the recipes from “Mastering the Art of French Cooking, Volume One” that were served at Almond.

Zoodles are such a thing right now, you can find them already spiralized at grocery and gourmet stores.

First, let’s talk about ribs. There are several different kinds available in most markets. Spareribs come from the underbelly, or lower rib cage, of the pig. A full slab contains 13 ribs and weighs about three pounds. Baby back ribs (not from piglets!) come from the upper front end of the rib cage and are smaller than spareribs. Country-style ribs come from the upper rear end of the rib cage. Regular spareribs are fattier, which keeps the meat tender and moist during long cooking. Baby backs and Country-style can be prone to drying out if you’re not careful.

Have some Little Nipper signature cocktails, and break lumpia together, even better.

The season for asparagus won’t last much longer out here, so consider some of these cooking methods that you haven’t tried before. Or do as the northern Europeans do to celebrate the first harbingers of spring, build a whole meal around asparagus.

These are more like suggestions and guidelines than recipes. Right now you should be finding spinach, arugula, baby lettuces, radishes, asparagus, and kale at your local farmer’s market or your own garden.

Here is Cindy Pool’s recipe for coconut cake. She got it from her sister when they were visiting her in Greece over 25 years ago.

It's ramp season. Huzzah! But don't blink, because before you know it, this wild, elusive allium will be gone.

A somewhat peculiar recipe, and the color is disconcerting. It is a vibrant Pepto-Bismol pink, but it is delicious and I make it every year to go with turkey, and later, roast beef sandwiches.

“If this combination doesn’t fire up the love engine, I don’t know what will.” Woo hoo! Just let it cool down first.