A fresh look at our favorite ingredients and recipes.
Ten years ago, my husband Ted and I bought our log house in the woods in Rhode Island. At the time we didn't know much about this part of the state, or the village where we now buy our milk and bread.
Rhode Island has its share of quirks, like any small place. And though I'll never be a native, I try hard to fit in.
I keep Autocrat coffee syrup in the pantry, to make the official state drink (coffee milk). I eat clam cakes and clear clam chowder (I know, I know, but I'm trying to do the right thing here). I smile when I pass the Del's Lemonade trucks on every street corner in the summertime. I haven't yet been able to manage New York System hot weiners, but I love Stanley's burgers, mixed with sauteed onions and so thin you wonder whether the Del's truck ran over them.
And I keep both hot and mild red pepper flakes on my spice rack at all times, a badge of honor in a state where every pizzeria puts a shaker jar of red pepper flakes on every table.