DAVID LAPHAM PHOTO
Steamed vegetables of any sort never did much for me.
Steaming is certainly one of least caloric ways to prepare them, but if given the choice, I like to cook most vegetables with some type of fat.
I still have grim memories of my middle school cafeteria, where uninspired ladles of steamed, mushy cauliflower were regularly unloaded onto our Styrofoam plates. I also remember the face of the cook doling them out. (more…)
DAVID LAPHAM PHOTO | Savory corn soufflé
This is some time of year for corn lovers. Go to any good farm stand and you’ll find delicious stalks of the stuff in total abundance. Like asparagus in spring or pumpkins in fall, corn is one of those late summer foods that just doesn’t taste the same any other time of year. Basic steamed corn on the cob with butter, salt and pepper is by far the easiest preparation, but I think Island Bites readers are ready for something requiring just a little more finesse. (more…)
DAVID LAPHAM PHOTO | Tomato and zucchini — a taste of Provence on the East End.
It’s hard not to accept credit for your cooking in the dog days of summer — even if you don’t deserve it. Summer fruits and vegetables are approaching peak ripeness right about now and require little or no preparation in the kitchen. (more…)
DAVID LAPHAM PHOTO | Granitas are a great way to cool down on a hot summer day.
You can take a lot of shortcuts when making granitas. These Sicilian shaved ice desserts require only a few ingredients and are the perfect light summer dessert. (more…)
DAVID LAPHAM PHOTO | Sicilian pan pizza
Of all the things I tell people I’ve cooked, nothing evokes more of a reaction than pizza. Not soufflés. Not the temperamental hollandaise. Not even a delicate consommé of shellfish. Nope. It’s pizza. It’s become apparent to me that the thought of making pizza from scratch terrifies most home cooks. So I thought it would be a good time to set the record straight. (more…)