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This week it's a look at the mavericks of the tomato world - the heirloom varieties - with seed conservator Amy Goldman, author of The Heirloom Tomato: From Garden to Table. Besides the exquisite taste of these beauties, we love the beguiling names like the Nebraska Wedding Tomato and Radiator Charlie's Mortgage Lifter. It's submarine sandwiches for Jane and Michael Stern at Formica Brothers Bakery in Atlantic City, New Jersey. Food writer David Leite claims Ruth Wakefield's recipe for Tollhouse cookies is the gold standard…with one hitch. He lets us in on the secret. And we have the stories of two moms practicing animal husbandry in the city: one raises chickens in a Manhattan apartment, the other has a barnyard in her Seattle backyard!

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Chocolate Chip Cookies

Food writer David Leite claims Ruth Wakefield's formula for Tollhouse cookies is the gold standard…with one hitch. His recipe reveals the secret that takes this essential American sweet to ultimate heights. Get the full recipe.

Tomato Chips

A beautiful sight. Tomato chips of many colors and sizes are fun as a garnish. Get the full recipe.

Pan-Crisped Deviled Eggs on French Lettuces

Who would imagine browning deviled eggs to caramelize their edges and crisp their fillings? What a sensual turn with a hard-cooked egg. Get the full recipe.

Blackberry Ice Cream from Jennie Grant's Backyard

Jennie Grant nurtures a barnyard of creatures in her idyllic Seattle backyard. Get the full recipe.

Features

Jane and Michael Stern: Formica Brothers Bakery, Atlantic City, NJ.

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The great sub sandwiches at Formica (pronounced For-MEE-ka) Brothers Bakery are all about the bread. It's said that the distinctively delicious flavor of the loaves comes from the New Jersey water mixed into the dough. Then there's the way they build their sandwiches. The cold cuts are folded and draped over onto the bread, not laid out flat, so there are lots of layers with the oil and peppers interspersed throughout. Building a good sub sandwich is high art and the folks at Formica Brothers have perfected it.

Formica Brothers Bakery
2310 Arctic Avenue
Atlantic City, NJ
609-344-2732
www.formicabrosbakery.com

Oysters from Taylor Shellfish Farms

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Different places produce different tasting oysters, and Lynne has sampled these mollusks from France to New England, Florida to Seattle. But the sweetest ones she's ever eaten were served to her at a recent oyster tasting event in Seattle. It was a Totten Inlet Virginica variety from Taylor Shellfish Farms in Shelton, Washington. For more information on the fine quality oysters, mussels, clams and geoducks produced by this company visit their Web site at www.taylorshellfishfarms.com.

Taylor Shellfish Farms, Inc.
130 SE Lynch Road
Shelton, WA 98584
Phone: 360-426-6178
Store: 360-432-3300
          -and-
2182 Chuckanut Drive
Bow, WA 98232
Phone: 360-766-6002.

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