Articles written by: "RoHowe"

The Trunk in the Attic of Rio de Janeiro

August 23, 2016 by Ro Howe

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By Ro Howe

This year’s Rio Olympics has unlocked that old trunk in the attic. And while rummaging around the skimming of tattooed-mind moments and tattered remains of memory embers, I stopped to smile at my first discovery of Brazilian food.

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Ro Howe’s Recipes: Chilled Pear Soup with Raspberries

August 17, 2016 by Ro Howe

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By Ro Howe

Though we can find pears all year, they are at their best and a glorious blessing of midsummer. When you bite, their solid structure defies viscosity. Their soft, slightly gritty cell structure holds intensely flavored juice with a distinct floral-pear aroma. Bite into a ripe pear and you will be forgiven the drool of nectar smearing your lips.

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A Stove Named Gertie

August 15, 2016 by Ro Howe

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By Ro Howe

You can see how important Gertie has been to my work over the last 30 years! So it was with much trepidation that a while ago, I’m afraid I had to report that Gertie, our faithful Garland, had taken up smoking in her old age!

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Ro Howe’s Recipes: Spice-Roasted Golden and Red Beet Salad, Watercress, Candied Pecans

August 5, 2016 by Ro Howe

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By Ro Howe

Here we loosely wrap roast golden and red beets with seasonings so their aromas penetrate the gently softening flesh, imbuing them with perfumed hints of Middle Eastern spice stalls.

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Ro’s Recipes: Faerie Fungi—Madeira Mushrooms with Parmesan Polenta

July 15, 2016 by Ro Howe

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By Ro Howe

Mushrooms are sometimes referred to as “vegetable meat” and can happily be used as alternatives for vegetarian guests. as they have a dense flavor and texture that can pair in a similar way to meat proteins and wine.

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Ro Howe’s Recipes: Smoked Chicken Salad with Lemon Tarragon Mayonnaise

July 8, 2016 by Ro Howe

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By Ro Howe

Smoked chicken breast is packed with flavor, and because it is smoked over low temperatures with its skin attached to protect and baste the flesh beneath, it remains tender and succulent.

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Ro Howe’s Recipes: Classic Pub Sausage Rolls

July 1, 2016 by Ro Howe

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By Ro Howe

British pubs are not about party or jolly or drunkenness, which is frowned upon. They’re about feeling “at home,” so the food offered is typically what can be eaten in comfort without the fuss n’ bother of preparing it yourself.

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Ro Howe’s Recipes: Pan-Roasted Asparagus/Tomato Fusilli Carbonara

June 24, 2016 by Ro Howe

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By Ro Howe

Pasta carbonara—that simple, hearty dish based on eggs, cheese, and pancetta or guanciale bacon—is here translated into a flavorsome vegetarian dish.

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Ro’s Recipe for Valentine’s Day: Molten Chocolate Cake

February 11, 2016 by Ro Howe

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By Ro Howe

In the name of modern love I offer this recipe for molten chocolate cake. Believe me, it is a no-sweat, stress-free, most romantic way to end a delicious dinner.

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Ro’s Recipes: Deviled Lobster Mac and Cheese—Comfort Food for Cold Climes

January 20, 2016 by Ro Howe

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By Ro Howe

What are your emotions telling you that you want when the weather is all upsy-daisy-downsy-dew?

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Vigilia di Natale — Feast of the Seven Fishes

December 24, 2015 by Ro Howe

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By Ro Howe

The custom of Vigilia di Natale was practiced by the impoverished, land-working classes of southern Italy. Through immigration to the US this meal became known as the “Feast of the Seven Fishes.”

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Ro’s Recipes: Madeira Squash Soup

December 15, 2015 by Ro Howe

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By Ro Howe

As you walk through the aisles of the market — farmer or super — allow winter to seduce you with late autumn’s bounty: apple glory galore, pumpkins, beauty beets and squashes of all shapes, sizes, colors and density.

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Ro’s Recipes: Mulligatawny Soup

December 10, 2015 by Ro Howe

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By Ro Howe

I had the benefit of being brought up multi-culturally in my early years. One of the cross-cultural dishes I ate was mulligatawny soup. It is based on an Indian chicken and lamb curried broth served with rice.

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Christmas Given and Received

December 4, 2015 by Ro Howe

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By Ro Howe

Gifts to give to a young parent of limited means:
A series of classes on how to plan, shop, cook and serve healthy meals for their family and a copy of “The Joy of Cooking.”
Because: Give a person a gift card to McDonalds and you feed them for a day; teach a person how to cook and you feed them — and their family, for a generation.

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Ro’s Recipes: HALLOWE’EN TREAT: Baked Apples with Butterscotch Sauce

October 21, 2015 by Ro Howe

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By Ro Howe

Here’s Chef Ro Howe’s offering to mark Hallowe’en and keep the goblin spirits away.

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