Cream of Yellow Peppers (A Secret Workhorse Sauce)

Ajvar

 

Burrata with Peaches, Red Pepper Cream & Olive “Caviar”

 

 

Wolf Gourmet's "Michelin" Menu

 

 

Spring Break in August: Shelburne Farms Maple Zucchini Relish + Swiss Chard Pesto with Pepitas + Roasted Plums with Cinnamon, Nutmeg and Chinese Five Spice

The Summer Pot of Joy (Stuffed Summer Vegetables)

Garlic Fried Peppers

A Stroll Much Anticipated + Cornmeal Vegetable “Financiers”

A Plate on Fire: Sri Lankan Kale Mallung + Pol Sambol

If you thought that the spiciest cuisine in the world is Mexican, you are wrong, you are very, very wrong. It is Sri Lanka, the tiny island at the southern tip of India, that takes the first prize. Speaking of which, for the last ten days, I am home alone. My husband, also known as Dr. V, and my daughter, also known as Miss Pain, are visiting Sri Lanka. I am in the workforce, with no vacation left, and therefore stranded alone in our New York city apartment, envisioning all the glorious places they will go to, and all the glorious foods they will be eating. To add insult to injury, I happen to be the only one in the family who cares about both the glorious places and the glorious food. The pain is unbearable.

Ajvar: The Pepper Caviar