Damon Lee Fowler

Easter dinner in our house always begins with a chilled soup. Even if the weather outside isn't exactly spring-like, it's a welcome reminder that warmer days are on the way. But mainly, it's because a cold first course can be made ahead and, as a bonus, is often the better for it.

My usual is a chilled carrot puree, but this year my spouse asked for vichyssoise, the cold soup that has become practically synonymous with the idea.

It may seem a bit old-fashioned, having been around for more than a century and unhappily, having been done to death (and all too often done badly) in the "gourmet" seventies and eighties of the last century. But when carefully and well made, vichyssoise is a deeply satisfying and delicious beginning for any meal (or as a meal in itself), and that should never be out of style. Read More 

We rarely think of giving leeks in a starring role in cooking. More often than not, this kitchen workhorse is expected to retire into the background, lending its subtle, fresh flavor to the more showy main ingredients of a soup, stew, sauté or occasional casserole.

But leeks are a lovely vegetable and when they’re given the center of the stage (or plate or pan if you will) they really do shine, especially in the spring.  Read More 

Sundays are busy days in my house. We’re up and out to church early: Tim is the organist-choirmaster and I help with the food for coffee the hour after services. If I’m on the schedule at the store, I go there straight from church, which makes for a very long day. By evening, we’re both ready to be off our feet, preferably with a glass of wine in hand.

Sunday supper, then (especially on those work days), is usually a simple meal. Read More