06/22/18 2:00pm
CHARITY ROBEY PHOTO Homemade hummus is worth the effort. This one has thyme leaves and a drizzle of olive oil to top it off.

CHARITY ROBEY PHOTO
Homemade hummus is worth the effort. This one has thyme leaves and a drizzle of olive oil to top it off.

The one-m humus is a fertilizer, the two-m hummus is an appetizer. Both are a blend of organic ingredients and part of a healthy life style. Both can be bought at a store but are much better made at home. There, the similarities end.

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05/04/18 2:00pm
CHARITY ROBEY PHOTO | Charity’s Meatloaf hot from the oven.

CHARITY ROBEY PHOTO | Charity’s Meatloaf hot from the oven.

“I have never run into an unlovable meatloaf, but I have loved some better than others.” 

– Laurie Colwin “More Home Cooking

Meatloaf, the comfort food of 1950s America has long been a palette for cooks. Mix whatever ground meats you like, add bread and seasonings, shape it into a loaf, cover with a sauce and cook it. When it meets with approval, name it after yourself. (more…)

04/20/18 2:00pm
CLARK MITCHELL PHOTO | Served hot or cold (and here with scallops) leeks and potatoes are a winning combination.

CLARK MITCHELL PHOTO | Served hot or cold (and here with scallops) leeks and potatoes are a winning combination.

Sometimes in the kitchen, it’s all about time-tested combinations. Dill and cucumbers. Basil and tomato. Lamb and mint. When deciding what to cook, I use this guideline and frequently refer back to some of the most classic pairings in French cooking. (more…)

02/02/18 2:00pm
CLARK MITCHELL PHOTO | The simple egg makes a big impression when it is served ‘en cocotte.’

CLARK MITCHELL PHOTO | The simple egg makes a big impression when it is served ‘en cocotte.’

This month marks the ninth anniversary of City Forager, the small catering company I started while attending culinary school in Manhattan. From the beginning, I’ve kept a journal containing menus, noteworthy wines, memorable cheeses and menus for each season. The most important section of my journal, however, has turned out to be a list of recipes that always make a huge impression on clients despite their ease of preparation. In fact, many of the recipes I’ve featured in Island Bites are from this list. Sure, a three-tiered amaretto cake with lemon merengue frosting and tropical flowers gets a big gasp. But so do eggs and bacon en cocotte, which require only a few basic supermarket ingredients.   (more…)