After our rabbi friend’s name was bestowed upon the tarte below, as described in the narrative for this past week’s Berkshire Eagle column, our priest friend decided he wanted something named after him, too! He loves Nigella Lawson’s Guinness chocolate cake with my cheater’s coffee buttercream, so we now call that Gâteau Richard! Still nothing eponymous for my husband, but when I figure out what recipe that will be, I will call it “Il Enrico!” 

Not a fork in the road, but a fork on the road, as in a picnic when you’re eating on your lap and it’s so much easier to manage with just a fork. After countless Tanglewood picnics, we finally hit on a main course that is delicious at room temperature and easy to eat while balancing a plate on your knee. For the salmon, we often use an Asian marinade then grill it, although oven-baked, as in this previous blog post, is just as good. The cold noodle recipe from this week’s Berkshire Eagle column can be found below. Most authentically this recipe would use Chinese sesame paste, but, because I can’t source that very easily, I almost always use peanut butter. This menu also works well when you need something you can make ahead, to serve when the weather is too hot to cook. 

I know many of my readers are vegetarian or vegan, and others don’t eat pork, but stick with me here! Even though one part of this week’s Berkshire Eagle column involves my favorite brine for pork chops, the other part is a peach-chipotle sauce that is good on so many things. In addition to pork chops, I’ve used it with chicken and duck, and I’m sure it would be good with other things, as well. If you try the sauce with something new, let me know! 

With an open hand (pie) and an open heart, sharing and caring brings out the best in all of us. The 4th of July may have come and gone this year, and, perhaps, you didn’t feel very celebratory. Never mind, though, because the recipe in this past week’s Berkshire Eagle column will work with various fruits. For the visual red, white, and blue, I used strawberries and blueberries for the photo, but peaches or cherries would work just as well, and you can use a heart cookie cutter, instead of a star.

I have to admit I didn’t take my own advice. I’ve made the farro salad from this week’s Berkshire Eagle column any number of times, most recently when I was preparing this recipe for publication, measuring everything more carefully than I usually would with this kind of dish.

Since it was getting close to summer, I suggested that readers could make a big bowl when they see the forecast trending hotter. And yet I didn’t make it yesterday, the last day before a heat dome settles in over the Northeast! You could certainly substitute raw vegetables for the roasted suggestions so as not to turn on the oven, or you could tuck this recipe away for the next time there’s going to be a heat wave!

Not too long ago I was chatting with Mike at Mazzeo’s Meat & Seafood, located in Guido’s Fresh Marketplace, telling him about the time my father apprenticed as a butcher, and I realized that story needed to be part of a tribute ahead of Father’s Day. There were few foods Dad didn’t like – I can only seem to recall a distaste for raisins and oxtail – and yet he once patiently removed all of the green and orange pieces of fettuccine from a plate of tricolor pasta for his (formerly picky) grandson, Wilson!

For this past week’s Berkshire Eagle column, I made a grilled salad that Dad would have loved – grilling both the steak and the romaine lettuce, with some blue cheese on top. The photo I took reminds me how Dad loved his meat rarer than rare, so much so that once my cousin, Paul, quipped, “A good vet could get that thing back up on its feet!” We miss him so. 

The day after this week’s Berkshire Eagle column appeared in the paper, I got a message from a friend that she had already made it! I love hearing when someone has tried one of my recipes, and it seems this one was a success for her!

While I love artichokes, I’m kind of lazy when it comes to prepping them, so think of this recipe as an easy way to enjoy the flavor without so much work.

We recently attended an event that provided the inspiration for my most recent Berkshire Eagle column. It wasn’t quite like being on the TV show Chopped, where the chef contestants get a mystery basket of ingredients, but still I had to come up with a sauce using items I could find in the kitchen where the event was being held. Obviously it turned out delicious, since it became a recipe worth sharing!

Although I know this will never be as good as an order of fish & chips in a British pub, it’s still a worthwhile way to get a bit of the flavor, especially if you use malt vinegar as I suggest below! The “chips” part of this combo can be found in a previous blog post (or see the Berkshire Eagle link below), and for the actual column with the oven-baked fish from this past Wednesday’s Berkshire Eagle, click here.

I made two batches of these mini potato kugels well before Passover, froze them on a half sheet pan, and stored them in a plastic bag. And last night every single one of them was eaten. We had 20 at our Seder table, and now everyone has gone home and the house is quiet again. I have stacks of plates and serving dishes to put away, and sheets and towels to throw in the laundry, but right now I’m too, too tired!

But this column was in the Berkshire Eagle last week, just in time to make for Seder, or over the week of Passover for people who are observing. And even if you don’t observe, these mini potato kugels are good any time!

Even when I write a column to include a recipe I’ve made more times than I can count, I like to make it again before composing the column, so that I can make sure I include all the steps, some of which may have become automatic for me.

After I bought a couple packages of tortillas and some shredded cheese and a can of beans for my column this past week, I still had quite a number of tortillas left over. For several days, with whatever leftovers I found in the fridge, I kept making these simplified tostadas. If you come up with a particularly fabulous combo, please share! 

I can’t say exactly why, but when I was growing up, canned sardines were frowned upon. Perhaps one of my parents had distasteful childhood memories of eating them so we never had them in our house. Or perhaps they were seen as a desperation food – both of my parents were born during the height of the Great Depression so their parents’ attitudes were shaped by that era – and eating them triggered some sense of trauma. For whatever reason, I never ate them as a kid.

These days, you can get wonderful canned fish products, and in last week’s Berkshire Eagle column, I devised a recipe for pasta with sardines, cabbage, and leeks.