Articles written by: "RoHowe"

Ro’s Recipes: Pappardelle and Sweet Peas for Spring

March 21, 2014 by Ro Howe

Ro Howe

By Ro Howe

Peas, easily tossed with pasta and dressed with a floral, marjoram-flecked crème fraiche—a light, simple way to greet spring and bring sunshine back to the kitchen.

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THE FOOD OF LOVE: Strawberry

February 4, 2014 by Ro Howe

crepes

By Ro Howe

Special dessert for Valentine’s Day: the cozy cuddle of crème fraîche mousse.

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Ro’s Recipes: Winter-Solstice Joy—Holiday Cocktail Parties

December 7, 2013 by Ro Howe

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By Ro Howe

Here’s a balanced sample menu that satisfies the more conservative taste (summer rolls) but also includes stomach-lining nibbles that are starch based (polpettone), high fat (leek tartlets)—or simply intriguing (shrimp bisque).

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Ro’s Recipes: For Your Thanksgiving Feast, Inventive Starters and Sides

November 14, 2013 by Ro Howe

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By Ro Howe

Here I am giving you some new ideas to explore, using typical ingredients, to bring a little fillip to the timeworn feast. They will deliciously accompany and gorgeously garnish the resplendent, moist turkey.

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Ro’s Recipes: The Magic of Unlikely Companions V: The Prince and the Pauper

November 3, 2013 by Ro Howe

ro howe

By Ro Howe

Chocolate declares its majesty in profundity of texture, taste, and glamour. So you might think it a mighty misfit to pair regal chocolate, the prince in pauper’s clothing, with the groundling mushroom and make it work. But work it does!

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Ro’s Recipes: Unlikely Companions, Part IV—the Sorcerer’s Dance

September 30, 2013 by Ro Howe

Shrimp Bisque

By Ro Howe

Introducing dairy to the Asian concept of soup is provocative and potentially disastrous. What sort of cunning dream is it to partner hot soup with frozen cream and eggs! But I challenge you not to be mesmerized by the sorcery in this partnership.

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Ro’s Recipes: The Magic of Unlikely Companions, Part III

September 18, 2013 by Ro Howe

apple sorbet

By Ro Howe

Our favorite chef, Ro Howe—owner of Barraud Caterers in New York City and a veteran contributor to Women’s Voices for Change—offers the third in her series of recipes that make odd (but happy) marriages. Part I was a pleasing blend of tomatoes and watermelon. Part 2 was a bold combination—grapefruit juice with avocado sorbet. And now . . . a pairing of the bright crispness of apple with the peppery back taste of celery!

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Ro’s Recipes: The Magic of Unlikely Companions, Part II

September 5, 2013 by Ro Howe

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By Ro Howe

It’s a gift to be able to read ingredients for their eccentricities rather than their compliance with established norms. I relish the joy of discovery bestowed by apparent stupidity surprised into serendipity. Grapefruit juice with avocado sorbet, anyone?

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Ro’s Recipes: The Magic of Unlikely Companions

August 17, 2013 by Ro Howe

gazpacho

By Ro Howe

“Does the world know about this?” a surprised friend of mine recently asked me by email. “This” turned out to be the combination of watermelon and tomato. Local tomatoes are coming into their own right now, and juice-heavy watermelons are lolling about on trucks just waiting to be adopted. The high acid that provides taste structure to tomatoes and the sweet, watery juice from watermelons are a perfect combination for a gazpacho.

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Ro Howe’s Recipes: Make Your Own Gravlax!

July 27, 2013 by Ro Howe

Ro Howe

By Ro Howe

“I offer you a dry sherry–cured gravlax recipe you can try for yourself. No heat or cooking is involved, which is perfect for the heat-misery ‘dome’ we are under at the moment in New York!”

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Ro’s Recipes: Cool Food for Swelter-Weather

June 25, 2013 by Ro Howe

Shiso Tuna Tartare

By Ro Howe

Our favorite chef, Ro Howe—owner of Barraud Caterers in New York City—proposes a summer meal, impressive enough to serve to guests, that can be prepared without so much a glance at the oven.

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Ro’s Recipes: In Praise of Mothers, Nuns, and Toffee Pudding

May 11, 2013 by Ro Howe

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By Ro Howe

Our long-time contributor Ro Howe, chef/owner of Barraud Caterers, in New York City, had a grim, dour mom. Happily, she acquired several second mothers: the stern but benign Benedictine nuns at her boarding school. Here, in fond memory of the nuns-her-mothers, is a recipe for a real, and comforting, English pudding.

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Ro’s Recipes: Spring Yearning

March 30, 2013 by Ro Howe

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By Ro Howe

Here’s a menu, smiling at the edges and warm in the middle, for a spring-welcoming feast.

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One Day in the Life of a Caterer/Chef: Five Cooks, 30 Recipes, 250 Guests

January 22, 2013 by Ro Howe

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“Tim and Pitita, now that you’ve done the dipping and drizzling sauces, you’re on stovetop work: flame-roasting peppers for the bruschetta, mac and cheese, quesadilla filling, pea mousse, mushroom broth for ravioli, asparagus gnocchi for the polpettone, butternut squash risotto pancakes, St. Marcellin crème for the brûlée . . . “

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Planning a Potluck Thanksgiving: The Menu, the Cooks

October 27, 2012 by Ro Howe

Treat potluck with respect; banish stress; plan, organize, share the tasks, and you’ll be surprised how smoothly the meal comes together through your gift of coordinating the celebration so it doesn’t drift into disarray or crumble into a small calamity.

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