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Strawberry Peach Galette
A galette in French, a crostata in Italian, use either name to refer to this rustic pocket of strawberries and peaches. Where tarts and pies assume the form of their pan, the galette takes shape as you pleat and fold thinly rolled dough around its filling. As it bakes in the oven, the crust will become flaky, the fruit will bubble, and some may even nestle into a buttery fold or spill over the side. Not to worry. Neither a galette nor a crostata will be ruined by a bit of bubbling strawberry juice that escapes. If you peek through the oven door, you might even catch these little eruptions.…
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Pork Chops with Cherry Sauce and Charred Scallions
A savory sauce made with fresh cherries and merlot tops tender boneless pork chops in this dish that comes together in one skillet. Even the scallions soften and char in the same pan, with their mild onion flavor being tempered by the same heat that gives the pork a golden crust. When abundant bunches of cherries are available at the market, scoop them up for this recipe. If you’ve read about my five favorite specialty kitchen tools, you know that I recommend having a cherry pitter on hand for the season. Certainly, you can slice the cherries in half and remove the pits, but a pitter makes the task so…
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Fourth of July Celebration Ideas
July 4th is one of the most enjoyable holidays because it comes with so few expectations and so many opportunities for creativity. Let this list be your guide for a stylish and tasty celebration. Make a Seasonal Barbecue Sauce: Inspired by summers on the Maine coast, this recipe relies on fresh blueberries to create a slightly sweet and smoky sauce in the style of Carolina barbecue. The vinegar-rich sauce celebrates flavors from along the East Coast. Wherever you are, it’s a tasty way to celebrate summer’s finest while adding delicious flavor to chicken and meat. Mix Plaid, Gingham, Stars and Stripes: Traditional red, white, and blue can be found on…
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Q & A with Thirsty Radish Founder Vanessa Young
As I interact with readers and travel around teaching about culture, food, and wellness, I often am asked questions about Thirsty Radish. This week, I’m sharing answers to some of the top questions. How far in advance do you come up with your recipes? The recipes on Thirsty Radish are what you’ll find me eating that week. In fact, I came up with a wonderful cherry recipe at the tail end of cherry season last year only to be unable to find a tasty bunch at the market later that week, so I wound up not posting that recipe. I enjoy making and baking food along with all my lovely…
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Tomato Salad with Fresh Apricot Vinaigrette
Ripe heirloom tomatoes are at their finest when dressed simply, in this case with a fresh apricot vinaigrette. Paired with ricotta salata and basil, you have a light side dish that’s packed with flavor or a delicious lunch that makes use of the season’s best picks. Often people ask how I decide what to make for meals in any given week, knowing that the dishes I share with them on Thirsty Radish are what I’m enjoying at the moment. As I walk around the market, I’m guided by whatever looks freshest. In this case, brilliant yellow heirloom tomatoes caught my attention followed by other brightly colored varieties stacked in the…
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