Robin Mather – Page 2

Cherry tomato-onion conserve is an ideal companion for a cheese platter, over an omelet or alongside grilled chicken.

What to do with your late summer tomatoes, from pie to salad to preserving

March 12, 2024 at 12:12 p.m.

If anything says "the end of summer," it's school buses and tomatoes. The bright yellow of the buses and the vivid colors of tomatoes — especially heirloom tomatoes — presage...

Dukkah is a simple dish whose beguiling aroma and complex flavor reward beyond all expectations. Serve it with torn pieces of good bread, dipping in oil then in the spice and nut blend.

Middle Eastern dips and spreads to bump hummus off your summer menu

March 12, 2024 at 12:13 p.m.

Around the Middle East, people of all nationalities relax during the long, languorous summer afternoons. Conversation slows and becomes softer, and attention turns to the mezze, or appetizer, plates. Like...

This grilled corn relish is good as a piquant side to any summer supper.

Sweet corn season: How to choose, cook and preserve the newest varieties

March 12, 2024 at 12:13 p.m.

Finding sweet corn at a roadside stand or farmers market is one of the best treats of summer. Every year, growers try new hybrid varieties to tempt their shoppers to...

The zucchini and tomato cornbread incorporates summer's vegetables and gets some heat from chile powder. Up the chile powder if you're looking for more heat.

How to use summer’s bounty in quick breads that go sweet or savory

March 12, 2024 at 12:13 p.m.

Need something easy to add to an otherwise mundane menu? Or something simple to take to a potluck, cookout or another social occasion? What you need is a good quick...

One pint of berries contains about 2 cups, no matter whether they're blueberries, raspberries, strawberries, blackberries or any other kind of berry.

5 fresh things to make with the season’s beautiful berries for the Fourth and all summer long

March 12, 2024 at 12:13 p.m.

We're deep into one of my favorite times of the year: berry season. Whether you're shopping at the grocery store or the farmers market, you'll see berries at good prices...

Smoked bacon wraps shrimp that has been marinated in a wine-citrus-garlic mixture. Comeback sauce, a Mississippi staple of mayo, ketchup, hot sauce and flavorings, right, makes a fine companion.

Kebabs make it a party: 3 marinades for 3 meats in time for summer grilling

May 31, 2019 at 4:02 p.m.

Whatever the weather, Memorial Day weekend opens grilling season. Steaks, chicken, burgers and hot dogs will grace the grill through summer's sultry afternoons and long, soft evenings. For special occasions,...

Heart-shaped pancakes with homemade strawberry syrup make up the centerpiece of breakfast in bed for Mother's Day. All mom needs to do is choose whether she wants a mimosa or for you to just pour that rose Champagne directly into the glass.

Heart-shaped ricotta pancakes the kids can make for mom on Mother’s Day

March 12, 2024 at 12:13 p.m.

Gather 'round, kids. We're going to give mom a breakfast in bed on Mother's Day that's worth waking up to enjoy. And when she's finished eating, she won't be dismayed...

Four layers of browned butter genoise cake are sandwiched with a homemade lime curd and raspberry preserves for a showstopper Easter dessert that will thrill diners.

Showy cake, with lime curd and raspberry filling, makes fine finale for Easter

June 30, 2019 at 1:52 a.m.

By the time Easter dinner rolls around, the chocolate bunnies are missing their ears and maybe their bums. The Peeps have been squashed, for fun, then chewed into a gummy...

A chuck roast is cooked low and slow then shredded for future meals. One-pound portions, enough to feed four, are packed into zip-close bags for the freezer, where they're handy for quick meals, like tacos.

How to cook, shred and pack roasts for easy use in soups, tacos, stir-fries and more

May 31, 2019 at 4:04 p.m.

Shredded beef and pork are so versatile that it’s worth watching your favorite grocery’s sales flyers and stocking up when the big roasts best suited for long cooking are on...

Duck legs are braised in wine, broth and tomatoes with aromatic onions, carrots and celery until tender, then served with pasta.

Duck, the other poultry, makes simpler, less expensive dinner when you go for legs

May 31, 2019 at 4:01 p.m.

It’s funny, isn’t it, how we get into cooking ruts? Poultry means chicken or turkey, and with the holidays behind us, perhaps neither holds much appeal. I’m seeing duck legs...

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