Martha+Tom

Technique

Reluctantly Fried Zucchini Blossoms

I buy zucchini blossoms exactly once per year, and not because I want to. Sure, they look pretty, and I love the concept of fried zucchini blossoms — crisp and airy, redolent of fields of flowers — but I’ve never been able to deliver on that idea. Instead of light and crunchy my fiori come […]

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The Annals of Asparagus

I make as much an effort as anyone to feign enthusiasm for ramps, but the real excitement of spring and the produce it brings doesn’t begin for me until I see the first spears of asparagus at the farmers market. Asparagus is a bellwether crop, like the late summer tomato, that signals the arrival of […]

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Chicken Skin Singles

In a world where many people don’t get enough to eat, the fact that Americans waste nearly half their food represents a moral failure. What’s more, with the economic crisis in this country family food budgets are stretched tighter than ever; American families can ill-afford to waste so much. A lot of this waste results […]

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Pasta: Modernist Ravioli, featuring Xanthan Gum

It’s safe to say that unless I hit the internet blogging jackpot and finally get to cash in on marthaandtom.com, I’m never going to own the recently-published Modernist Cuisine. $600 for a cookbook is just a little beyond this blogger’s budget. It’s a shame, because everything I’ve seen about the book (eGullet has some of […]

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Freedom Fritters

Besides being delicious, cooking a variety of cuisines is educational — you learn the quirks of the cuisine itself, and tricks and techniques from one cuisine can enhance the understanding of others. Take the fritter: practically every culture has its little fried ball of something, its croquette, pakora, hush puppy, etc. The methods for producing […]

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Pasta: Corzetti

Last night was one of those “too lazy to go to the store, guess I’ll make fresh pasta” nights. When this involves breaking out the pasta machine and its requisite rollers and cutters the idea that I am saving any work by avoiding the store is patently ridiculous; with a more free-form shape like corzetti, […]

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My First Attempt at Sausage Making

Otto von Bismarck once famously compared legislation to sausage-making: either one was better left unseen. As even seemingly minor political questions in the United States become more and more contentious, Bismarck’s advice seems sage—at least when it comes to politics. What about sausage? Having never made sausage before, I couldn’t have told you. But I […]

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Uchepos — Fresh Corn Tamales

Another week, another trip to the farmers market, another six ears of sweet corn. Maybe you’re one of those stolid types that needn’t go beyond the perfection of an ear of fresh corn, boiled and slathered in butter, salt and pepper, but after a few weeks of that routine I’m ready for a change of […]

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Empanadas de Pipián

When I travel — which happens far too infrequently for my taste — I focus on the food. That’s probably not surprising. The problem with falling in love with the food of a place that, due to a lack of funds or time I won’t be visiting again in the near future, is the cravings. […]

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Faisan au Vin

“They just don’t make cocks like they used to.” So laments just about every modern recipe for coq au vin, the venerable French braise of rooster in wine. The story goes that the dish was developed as a way to use the meat of tough old roosters past their prime; only a long braise could […]

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