Mid-August is not a great time to turn on the oven in Richmond, Virginia. But it is a great time to enjoy the masses of locally grown height-of-the-season tomatoes tumbling out of farmer’s markets and gardens. Thanks to Odette Podevin, my French Patroness of Cooking, I knew just what to do with my own bottomless supply, churned out by our plot in a community garden. I would make Tomates Farcies au Riz à la Chair à Saucisse, or Tomatoes Stuffed with Rice and Sausage Meat.

Last Sunday, along with (more…)

This posting is for Robert Feugate, a sandwich lover and wiz-bang coder and problem solver who helped with some of the behind-the-scenes structural features of the DCCC blog. The Torta de Santuario, or “Santuary Roll,” from The Art of Mexican Cooking may not be what he had in mind when he asked me to write about a sandwich. It’s rather involved. But for hardcore sandwich lovers, for whom making the Vietnamese Banh Mi or the New Orleans Muffuletta from scratch is enjoyable way to spend an afternoon, this multi-step Mexican sandwich will be a feather in their cap.

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