Barbra Austin

There is one flaw in this soup: It requires turning on the oven.

For the past two years I have eaten at Barbuto almost every week, excepting, of course, those times that I was away from New York. Just a quick walk up Washington Street from my apartment, it has been my local, my go-to, my I-am-too-lazy-to-cook-tonight solution, serving the kind of food that I could never get tired of: Seasonal, loosely Italian, flavorful and fresh, with well-sourced ingredients.

Clafouti is clafouti. It’s not a cake, though it’s made from a batter. It’s not a custard, though it’s a bit creamy. It’s not a soufflé, though it puffs up during baking. It is what it is. And when it’s good it’s delicious.

Granitas, like sorbets, appeal to dessert eaters who want to have their cake and eat it too. Made from nothing but fruit and sugar, they are naturally low-calorie sweets. But you know what tastes really good with many granitas? A big dollop of whipped cream.

This is a good dish for those days when it’s almost too hot to eat. Unlike most grain or bean salads, this one is actually better cold, right out of the fridge. Cucumber and Rice Salad with Cilantro and Lime 1 c uncooked long-grain white rice 2 cucumbers, peeled, seeded, and cut into 1/2″ pieces [...]