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Fall

Savoy Cabbage Gratin, meltingly tender comfort

If one wants evidence that cooking is an alchemical process, one need look no further than this rich, savory puddle of a gratin that once was a head of savoy cabbage. Savoy is the frilly, ruffled member of the cabbage family. Its leaves are more tender than green or red cabbage, and its flavor is milder and …

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Carrot Ginger Soup with Scallions and Pickled Ginger

It turned cold with a vengeance here last week. My heart went out to the hardy trick-or-treaters who braved the wind, rain, snow flurries, and hail last Friday night. It’s been getting dark earlier. In the subsequent days the temperatures have rebounded a bit but it’s been cloudy and overcast. Our new place has windows …

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The Martinez, a cocktail with Old Tom Gin

It’s happy hour, which means it is time to talk about cocktails. Today we have the Martinez. This particular cocktail is one of my standbys. The Martinez is an old drink, a predecessor to the familiar Martini, made with Old Tom gin, a style of gin popular in the 19th century that predates the London …

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