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Pepperonata with Buffalo mozzarella (stewed red bell peppers) 27 Aug 2013 | 06:52 pm
Pepperonata, an Italian stewed pepper dish, is absolutely succulent… but it’s never better than when made with just-picked sweet bell peppers. The end of summer and fall is the peak season for peppers...
Raspberry smoothie with buttermilk and pistachios 24 Aug 2013 | 04:52 pm
Come summer, my raspberry bushes are crawling with fruit. And even though the birds eat their fair share, I harvest an abundance of the vibrant little berries every day. I sometimes even get enough to...
Soft tacos with red pepper, sweet corn and roasted salsa verde 22 Aug 2013 | 07:37 pm
When I want to serve a weeknight meal that’s healthy and easy to prepare, I often turn to making soft tacos – they make a complete meal all on their own. In this version, the corn tortillas are stuff...
Roasted salsa verde 22 Aug 2013 | 07:35 pm
This salsa verde has incredible punch, but what makes it special is the roasting process. The tomatillos and jalapeño are roasted before being puréed with the fresh herbs, adding a wonderful depth to ...
Collard greens and sweet corn buttermilk cakes with sumac-sour cream 20 Aug 2013 | 11:21 pm
I think of collard greens as the most muscular member of the leafy green family. Indeed, even after being exposed to heat for a good period of time, the leaves remain quite firm. This, of course, make...
Peach upside-down cake with Cognac caramel 18 Aug 2013 | 08:30 pm
This cake is perfection when made with the kind of fragrant peaches you can only get in mid-summer from a local farm. To bring out the fruits’ delightful flavors, the slices are pan-roasted and then ...
Honeydew and Mezcal margarita with chipotle syrup 16 Aug 2013 | 12:34 am
Mezcal could be described as Tequila’s “smoky sister”. Both spirits are made with the piña (or heart) of the agave plant, and the distilling process is the same. But for Mezcal, the piñas are cooked i...
Eggplant caponata 13 Aug 2013 | 08:30 pm
This caponata has every element of the traditional Sicilian dish, but the way it’s cooked is a departure from the classic recipe. I must admit that I’m not fond of what happens to eggplants if you sim...
Heirloom tomato tartines with feta, toasted sesame seeds and Sichuan peppers 11 Aug 2013 | 07:30 pm
The tomato bruschetta is one of the most popular (and delicious!) dishes you can make with juicy, ripe tomatoes. But here, the Italian standby gets a taste of the East! Instead of being seasoned with ...
Spaghettini with julienned zucchini, wilted basil and white truffle oil 9 Aug 2013 | 09:05 pm
The lure of zucchini blossoms, in all their edible goodness, prompts me to plant more zucchini than my husband Marc and I can possibly consume. The prolific plants do give us plenty of blossoms to mak...
