Q is for Quince

There’s something old-fashioned about quince. It could be partly because the fruit is rarely seen in U.S. markets these days, despite its likeness to the apples and pears that overflow grocery bins. That very scarcity, coupled with the fact that quinces have a dry, astringent flesh that needs to be cooked, and so can’t be eaten out…

Pick a Pickled Pumpkin

Here’s a new way to try pumpkin: in a pickle. This recipe for Quick Pickled Pumpkin is just that, and the results will add a bright, unexpected punch to fall menus of all kinds. (Plus offer an excuse to jump on the pickling bandwagon.) The only key here is to let the pumpkin do it’s…

End of an Era

It’s not the end of the world. But the Mayan calendar winding down on one cycle and hearalding a new age is as good an excuse as any to celebrate the glorious food of the Yucatan

Pie in the Sky

Thanks, indeed for a beautiful, crisp and clear fall day for the first Thanksgiving at Kate’s first home. This year’s gathering of international and food-obsessed guests was reflected in the menu that blended traditional elements with the tastes of Mexico and the British Isles. Here’s the menu:   Squash on Toast.  Amelia took this a step…

Bangkok Blend

Chiles en vinagre (chilies in vinager) fairly easy to make and can be reproduced anywhere in the world—as long as you can find green chilies.

Cake and Crema

You’ve probably seen those jars in the dairy aisle, next to the sour cream or cream cheese. Something called crema — from Mexico, or Salvador, or Guatemala, or even L.A.  And you’ve likely wondered what it was, or how exactly it was different from the nearby cream and/or sour cream. Well, stop wondering and pick up…

Green Day

Happy St. Patrick’s Day, everyone! Instead of dumping questionable food coloring into my brew, I looked elsewhere for Erin-spiration. Fresh from a trip to Mexico, I opted to celebrate the summerlike temperatures with a fiery green sauce (for the plantain empanadas planned for tomorrow’s dinner). Tomatillos, garlic, onions, serranos, cilantro, salt whirl together in seconds revealing a tangy,…

We Saw Stars

Anticipating this year’s Academy Awards, the Three Points cooks turned to Old Hollywood for inspiration this weekend. By that we mean two of the restaurants that are synonymous with Movieland’s Golden Years: The Brown Derby and Chasen’s. Together they hosted Hollywood elite and produced some classic recipes that proved even stars love their comfort foods,…

Hot in the City

By our chile-growing maven pal, Neil Laslett. So, earlier this year you picked up one or two of those cute little jalapeño or cayenne plants for your patio or garden?  You thought it would be fun to have a few hot peppers, maybe throw them in chili or make a spicy cornbread.  And when the…

Things in Jars

Maybe it’s the crisping of the morning air telling me the end of the harvest is creeping up on us, but I couldn’t resist an urge to stuff things into glass jars this weekend. I made up a batch of yogurt with my market milk and, in response to family demand, did up a final…

Some Like It Hot

You don’t have to be a talented chef/chemist to make your own hot sauce.

First Feast: The Recipe Recap

To herald spring, the Three Points cooks gathered in Kate’s D.C. kitchen  for our first joint supper club feast.  The menu was inspired by Nowruz, the Persian New Year celebration that takes place on the Spring Equinox, March 20 this year. Guests were greeted with a glass of Molly’s home-brewed mead, candles were lit, and we…