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 | 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…)
DAVID LAPHAM PHOTO | Nothing warms the winter soul like a bowl of bouillabaise, served with a toasted baguette topped by a little aioli.
An easy and elegant dish to serve in the dead of winter, bouillabaisse (fish stew) has its roots in the southern French city of Marseilles.
Historically, fishermen would sell the best parts of their catch at the market and then save whatever was left over for their own families — and from that came bouillabaisse. (more…)