All About the Quest

One of the best things about cooking is the quest. A dish can always be better. It can always be tweaked. And of course, it can always be fucked up. But the pursuit is worth it.

I thought I knew the tricks for oven-drying tomatoes. I tossed halved tomatoes, usually sun gold or cherry or grape, with oil, salt and pepper. I would line up the tomatoes, cut-side up on a baking sheet, and let them slowly shrink and deflate in a low-temperature oven.

I always admired the results. And then Chris Jakubiec, chef of Plume and The Greenhouse in the Jefferson Hotel in DC, told me a trick.  Place the tomatoes cut-side down on a cooling rack, over a baking sheet to catch the juice. The tomatoes remained juicy and finished quicker.

And while this method may cut it this summer, I’m still searching. It’s all about the quest, ya know.

Endless Poptails: White Sangria Poptail


While many of us are basting in our own sweat, retailers are already pushing us into fall. Uh, no. We refuse to go there. Fall means holiday time and we just aren’t ready for the madness that ensues.

Let’s stay focused here: Summer. Vacations. Poptails. That’s where it’s at.

Join us with our bit of summer persuasion with these white sangria poptails. We kept things light by going white instead of red and used a Pinot Grigio for the main body.  Toss in a few nectarines and grapes with some Triple sec and summer playtime is where it should be.

White Sangria Poptail

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Besting Bon App: Double Grilled Salad

I rarely like to write about recipes I read in magazines. I tend to think that if it passed the editorial muster of print publication, my skills of improving upon it usually fail. However, once in a while I manage to get it right and when I do, I like to share. I’m a giver like that.

A couple of weeks ago I had a couple of friends over for dinner. One of them is a picky eater — yes, I sometimes think to myself, why do I bother to have these types of friends at all, let along invite them over to eat? I was cooking chicken and I wanted a simple, but fresh and summery side, and I came across this Bloody Mary Tomato Salad in July’s Bon Appetit. I made this salad to the letter, and it was delicious, my guests loved it. But there was something not right. I gave it some thought and decided to make it again, this time over July 4th. Again, I was hosting, so I increased portions and changed it up some. And again, my guests loved it, all 15 of them. To see what changes I made, keep reading.


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Can You Say Pool Days?!

I know. The thermometer already pounced beyond 100 degrees and today officially marks the beginning of summer. But don’t think about the heat, that will only upset you. Imagine juicy peaches, ripe tomatoes and sweet melons. Because you may not want to turn the oven on, but you’re gonna want to savor the season’s edible treats.

Below are some highlights from our archives, plus the link to the entire collection, which we’ll sure to update as we try out new far mar finds and basically just stuff berries into alcoholic pops and call them works of art.

Endless Simmer’s Summer Recipe Guide

Basil and Lemon Vanilla Ice Cream
Believe us, you’ll do anything to get rid of all that basil.

BBQ Ribs with Hoisin Sauce
Get those fingers sticky.

Blackberry Prosecco Popsicles
Sunday brunch cocktail on a stick.

Avocado, Tomato and Mozzarella Mesclun Salad
Turn a caprese into a real deal salad.

Egg-in-a-Basket and Kale Salad
It’s still a salad if a yolky sandwich sits atop, right?

Grilled Sweet Corn with Chili-Lime Butter
OH, corn on the cob…

Honey Tomato with Ricotta Bruschetta
Honey and tomato? Don’t think. Just eat.

Jalapeno Cucumber Margarita
You should always add some heat to your marg.

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