Blood Orange and Ginger Summer Punch

This summer has been hot. Really, really hot. To conquer the heat, punch happens to be tremendously thirst quenching—especially when imbibed outside in the shade, preferably with a group of friends. And while I currently live in a one-bedroom city apartment instead of say, a charming cottage with a sprawling, verdant veranda….no matter. I built a cocktail around two of my new favorite beverages—Italian blood orange juice and Fresh Ginger’s Original Ginger Ale. The orange juice hails from Sicily, where at the base of Mt. Etna volcanic soil aids the growth of the fruit. It is sourer than regular orange juice, and vibrantly colored. The ginger ale is made with real ginger, so it has a satisfying, almost spicy bite. These two ingredients are paired with lime and, for the adult version, liquor. For mine, I used ginger vodka, but you could use another kind vodka or rum, if you prefer. Read more »

Fusilli with Sweet Corn, Pesto and Summer Vegetables

Apparently, French people think corn is for chickens. I, however, must disagree. I grew up between rural Massachusetts and New Jersey, where from early July to mid-September corn is sold at roadside farmer’s stands…. for human consumption. This recipe was my attempt to introduce a reluctant Frenchman to the joys of summer sweet corn, and also strives to showcase other summer produce. The pesto ties it all together, and fusilli is great for catching every last drop. Feel free to vary the amount of pesto and fresh herbs you use, depending on your taste. This dish works perfectly for a picnic or potluck, as it tastes delightful hot or cold. Read more »

Arugula, Sugar Snap Pea and Poached Egg Salad

This recipe sprung to life one fine, June afternoon as I strolled through the Union Square Market wondering, “what’s for dinner?” Sugar snap peas lay in heaps at many a farm stand, so those went into my bag. In went some baby arugula for a lemony contrast. I completed my produce pillage with yellow and green zucchinis, selected for color. At home I added goat cheese, at once milky and zesty, and some breadcrumbs I amped with garlic for texture. In France, entrée salads are often topped with a poached egg; when negotiated open with a fork, the yolk provides a creamy sauce all its own. I garnished my salad with just a crack of pepper, french vinaigrette and a dusting of lemon zest—voila! Read more »

French Vinaigrette

The first time I visited my boyfriend’s family home, nestled in a fishing village on the west coast of France, summer was fully underway. Lettuces, tomatoes and radishes grown in the communal garden next door routinely made their way onto the table. It was the first time I was asked to wash lettuce that came not from a bag at the supermarket, but instead directly from the ground. It was also the first time I experienced dressing made from scratch. “Surely,” I thought, “making a batch of dressing every single time you want a salad is simply too laborious to sustain.” Not so. You can whip up a vinaigrette in a matter of minutes, and this basic recipe is almost endlessly adaptable. Particularly now, as I am more and more conscious of trying to eat foods whose ingredients I can pronounce, it seems silly to buy commercial dressing when it can be made so easily at home. Read more »