Author Archives: John Herring

Vegetarian French Onion Soup

One of the greatest joys of Paris, in my limited experience, is to enjoy a meal at a table on the sidewalk just outside one of the many temples of gastronomy scattered throughout that great city. On my first visit … Continue reading

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Kimchi

Kimchi is, quite definitely, a bit challenging for the novice taster. Although the flavor is a wonderful explosion of sour & sweet & salty carried by a succulent crunchy bite, the aroma is enough to clear the room. A Korean … Continue reading

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Brussels Sprouts Salad

I first started making this recipe a couple of years ago, after having it for dinner at the home of my kitchen idols, Shelby & SJ.  They served it as a first course, as I recall, with little comment.  I … Continue reading

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Sour Cherry Crumble

If there are sour cherries at the farmers markets, it must be midsummer, and if you love cherries, you owe it to yourself to pick up a couple of quarts and make something yummy. A pie is an obvious vehicle … Continue reading

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Maryland Crab & Corn Soup

Here’s my annual farewell-to-summer recipe. The end of the fresh corn and the last few beautiful tomatoes join with a pile of juicy crab to make this gorgeous bowl of soupy goodness. If you really want to boost the Maryland-ness … Continue reading

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Grilled Wahoo with Green Remoulade

Wahoo, also known in Hawaii as Ono, is a fantastic fish for grilling, with its rich, flaky, super-succulent meat. It’s found all over the world, in warm water, and is generally not susceptible to overfishing because it doesn’t swim in … Continue reading

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Grilled Garlic Scapes

More of an idea than a recipe, here’s another one for all of you garlic lovers out there. A scape is the green stalk that rises from a garlic bulb. Although they’re usually cut to avoid depleting the bulb of … Continue reading

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Lamb Shanks Braised With Garlic Bulbils

No, that’s not a typo. Bulbil: “In botany, tiny secondary bulb that forms in the angle between a leaf and stem or in place of flowers on certain plants. Bulbils, called offsets when full-sized, fall or are removed and planted … Continue reading

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Chocolate Cherry Clafoutis

Fresh sour cherries are not something you can usually find at your local grocery store. They are delicate, spoil easily, and do not suffer long truck rides well. Their season, a maddeningly brief interlude at midsummer, is, however, the occasion … Continue reading

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American Carbonara

Spaghetti Carbonara, the famous Italian pasta dish, has a somewhat murky origin (here’s a little discussion, as a well as a more traditional recipe), but one thing is certain: When it came to America, some of the versions ended up … Continue reading

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