William Norwich

William Norwich · NYT Cooking

William Norwich

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

If you're a member of the cake-y brownie club, move along. If fudge-y is your jam, step right up. These brownies are soft, dense and super-rich, but the best part is that they are incredibly simple to make. Melt butter in a saucepan (we often melt ours in the microwave because who needs another pot to clean?) then stir in the chocolate until it's melted. Combine the wet ingredients with the dry ingredients, pour it all into a buttered pan, slide it into the oven and in about a half hour: brownies worthy of their name.

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

Since we started our farm, I've rediscovered many vegetables and herbs that are not quite so mainstream. Lemon verbena is one of them. I'd often heard about it but never quite understood its fascination until we began growing it.''

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

Grilling has become my favorite way to cook fish, especially when it's still whole. This way the meat is protected by the skin and bones, which allows for gentle cooking, even over low heat. Here, I use relatively strong flavorings and seasongs which, in combination with the mild wood smoke, produces a delicious result.''

William Norwich · NYT Cooking

This recipe is totally inspired by the freshness of the ingredients. The tuna has to be of the best sashimi quality, preferably from a belly cut where there is more fat. As for the herbs, I harvest them from our farm just before I start the preparation, and then I mince them with a very sharp knife so as not to bruise them.''

William Norwich · NYT Cooking

William Norwich · NYT Cooking

There’s nothing complicated about this potato salad — it’s really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs — and that’s the beauty of it. It’s served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

Like any other tomato recipe, this dish lives or dies with the perfectly ripened tomato. Commercial growers breed for size, shape and hardiness of shipping, but you should put your emphasis on taste rather than appearance. I'm a willing taker for tomatoes that are not so stunning-looking because I know how good they taste.''

William Norwich · NYT Cooking

Given a choice, I always prefer white corn -- the sweetest and most tender you can find. Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking. If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich · NYT Cooking

William Norwich

William Norwich · NYT Cooking