This is a wonderful piece and great advice about recipe writing. "...when you give directions, don’t just make them easy to understand, make them impossible to mis-understand."
Love the idea of frittering tomato leaves! And recipe-writing is such a good subject for discussion. I favour the less-is-more school - as cookery-columnist in a general interest mag (The Oldie, since you ask. my allowance is 570 words for the the whole shebang, so I often have to edit other people's recipes for length (with apologies, natch).
Ah! The beautiful Tomato. A staple in my home whether in a salad, soup or sauce. I loved the idea of a slice of tomato on bread, salted and drizzled with olive oil, then eaten over the sink.
My San Marzano tomatoes are small but delicious. I have a few other varieties and I savor them all.
Wait, we can eat tomato leaves? This is a revelation!! My tomatoes aren't doing well this year due to all the rain, but I have plenty of tomato leaves! And I love Martha--one of my earliest mentors (we met at the Greenbrier Food Writer's Workshop, just before I wrote my first book). She is so warm and encouraging!
Loved every word! I so agree that many recipes leave way too much room for error. I believe it is important to "over instruct" as if the one you are writing for has never cooked before, but then be sure to tell them to feel free to experiment and make the recipe their own!
Living in New York City, I don't have a garden. But it's okay because for about six weeks each summer, the Greenmarket has the most amazing delicious juicy tomatoes! Thanks for this post and all your recipes!
Fried tomato leaves?!?! You've blown my mind.
This is a wonderful piece and great advice about recipe writing. "...when you give directions, don’t just make them easy to understand, make them impossible to mis-understand."
Great piece, and even better advice. I love how versatile tomatoes can be, and how we can use them depending what we need.
Love the idea of frittering tomato leaves! And recipe-writing is such a good subject for discussion. I favour the less-is-more school - as cookery-columnist in a general interest mag (The Oldie, since you ask. my allowance is 570 words for the the whole shebang, so I often have to edit other people's recipes for length (with apologies, natch).
Ah! The beautiful Tomato. A staple in my home whether in a salad, soup or sauce. I loved the idea of a slice of tomato on bread, salted and drizzled with olive oil, then eaten over the sink.
My San Marzano tomatoes are small but delicious. I have a few other varieties and I savor them all.
There's nothing like a vine-ripened tomato.
Wait, we can eat tomato leaves? This is a revelation!! My tomatoes aren't doing well this year due to all the rain, but I have plenty of tomato leaves! And I love Martha--one of my earliest mentors (we met at the Greenbrier Food Writer's Workshop, just before I wrote my first book). She is so warm and encouraging!
Hi Sarah, I love you too! So great to see all you’ve done and the amazing journey you’re on. xo
Thank you, Martha!! xx
Tomato leaves??? Oh wow. In Sicily, we do the same but with sundried tomatoes (before they're submerged in oil).
Loved every word! I so agree that many recipes leave way too much room for error. I believe it is important to "over instruct" as if the one you are writing for has never cooked before, but then be sure to tell them to feel free to experiment and make the recipe their own!
Living in New York City, I don't have a garden. But it's okay because for about six weeks each summer, the Greenmarket has the most amazing delicious juicy tomatoes! Thanks for this post and all your recipes!
I want to try the fried tomato leaves, they look so good. Does it work with all tomato leaves? We are growing Pink Brandywine and Roma tomatoes mainly