Author Archives: chiphart

I know—waterchestnuts, like those damn eels dragged in from the St. Lawrence, now clog our lovely but already problematic lake. And, because of the condition of the water, I’m not suggesting using waterchestnuts from the lake. But fresh waterchestnuts have a taste unlike anything else—forget the canned stuff. The fresh taste almost like apples. (IfContinue reading “Fresh Waterchestnut and Vegetable Salad”

There are times when the very words of a couple or more ingredients evoke the passion one needs to make a new dish—or more, just ask Marcel Proust how he felt about the word “madeleine.” So once my mind idly paired the words “ginger” and “lemonade.” I took a stab at a primitive “Ginger Lemonade”Continue reading “Apricot Rum Sauce”

Here’s another one of those spectacular Asian dishes you can prepare ahead of time, chill, and whip out at the last minute, smiling modestly at how brilliant and efficient you are. Try to be humble. Jerry Weinberg