Everyone’s always on the lookout for holiday side dishes with a twist. Quite by accident, this year’s Thanksgiving table included sides that turned assumptions about certain ingredients upside down, offering savory bites where sweet was expected, sweet where savory is usually a given. It began with the cranberry sauce. Cranberry Salsa —”What is this? I’ve…
Category: Vegetables
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 higher…
Big Yellow Taxi Took Away All My Hunger
I once had a colleague who, on a late-summer day, announced he was having a tomato for lunch. Not a tomato salad, or tomato soup, or a tomato on a sandwich, but simply a tomato, sliced on a plate and eaten with the loving care that a perfect summer beauty deserved. He wasn’t a particular…
Three Cubed: Living on Cayman Time
Three Cubed Project The Book: The Governor’s Lady, by Joan Hall Scott My colleague Katie handed over the cookbook with an apology: “Sorry, some of the pages are stained.” No need to apologize for that, I assured her. Cookbooks with stained pages are evidence of frequent, loving use. The cookbook in question does indeed come with love. The…
Eastover Offerings
A dinner companion the other evening recalled his childhood in Pine Bluff, Arkansas, where dishes for the Passover seder were prepared by the housekeeper. Like a scene out of The Help, she’d then turn around and make the family’s recipes, like kugel, for her own church suppers, calling it Easter dressing. It was the perfect…
Beyond Pumpkin Pie
This year’s Thanksgiving feast chez Kate focused on new combinations of traditional ingredients. Case in point: to liven up the pumpkin portion of the meal, Kate served up fresh-baked Slow-Rising Pumpkin-Thyme Dinner Rolls. Warm from the oven, they were a lovely way to start the dinner, spread with some Cheddar-Cava Spread and a glass of…
Great Pumpkin
A hybrid of fondue and bread pudding, cooked in a whole pumpkin, the end result is a spectacular sight when pulled from the oven.
Salt Air and Farm Stands
Little inspires the Three Points cooks more than the late summer abundance of farm-fresh produce. Except maybe the opportunity to cook it up in a spectacular venue filled with food-loving folks. For Saturday’s dinner, Sally Hershberger generously opened up her Hamptons home and kitchen, complete with beautiful vistas on two sides—an immaculately clean Viking range on the right and sweeping ocean views to…
Chowdah Head
This is probably going to get me barred from New England, but I have to confess: I do not like clam chowder. I blame my landlubbing ancestors, who migrated from several landlocked locales and (deliberately, probably to spite me) settled in this country as far from the sea as possible. My family’s evolution among grain…
Easter, and Not a Chocolate in Sight
Good friends, inspired food and a sunny, 80-degree Washington combined for a glorious outdoor Easter potluck. On the menu: balsamic-braised mushrooms with goat cheese, Greek salad, Moroccan-inspired leg of lamb, apricot carrots, poireaux ménagère (a genius potato, leek and onion dish from the late Lutèce), asparagus tart, Slovenian potica and passion fruit-raspberry tart with whipped…
Three Points Kitchen 