Articles written by: "RoHowe"

Ro’s Recipes: House Party in Bruges & Mariners’ Mussels

September 29, 2016 by Ro Howe

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Three weeks later Jean-Luc called. He was visiting London. We went to a little French-Belgian place so I could have the iconic Belgian Moules Marinière and Frites that I’d spoken of that ignominious weekend. Over many happy meals of moules, Chinese, Indian, French, Turkish and English food, we developed a warmhearted friendship that we have both treasured for many years.
Sometimes out of the sad fire of misled expectations and blind hope evolves a phoenix of happy stories.

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Ro’s Recipes: Catalan Culinary Entertainment

September 21, 2016 by Ro Howe

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Originally the term tapa “top” referenced the little piece of bread placed on a glass of wine sampled in a bodega (wine cellar). On the piece of bread might be a shrimp or piece of cheese. Then tapas developed into small plates eaten around a small high table between breakfast and lunch or lunch and dinner.

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Ro’s Recipes: Two Keys Found in Wales

September 14, 2016 by Ro Howe

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By Ro Howe

The first course was a simple chicken liver pâté served with toast points and cornichons. It was sumptuous, rich, and delicious — of course. But what impressed me more than anything, having a mother who “couldn’t boil water,” according to my father, was the delightful surprise that you could make it yourself. It was a revelation! An important one.

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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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