At one time, this classic recipe was all the rage in the United States. I remember the first time I heard the name of the recipe and thought, “Wow! That’s a LOT of garlic!” What I did not realize was that the garlic cloves are cooked unpeeled so the flavor is full of garlic, but...Read More

Most people think of olives first when thinking of tapenade, but the word tapenade actually comes from the Provençal word “tapeno,” which means “caper.” I like to keep this in mind when making tapenade to remind myself to keep the balance between the caper and the olive, which can easily dominate this versatile paste. I...Read More

You know that expression, “Easy as pie”? Well, this is even easier. No kidding. This recipe comes by way of my friend Jeff Emery, who not only makes great wine but also this killer dessert. He gave me the recipe over the phone, and as so many recipes are given, it was just a list...Read More

No meat in this carpaccio, but the presentation, the thin slices, and the fact that it is raw make the connection in my mind. This is one of those times you want a fixed-blade slicer. It can be done with a knife, but it will be a challenge. Cousa and zucchini are ideal for this...Read More

This sandwich is very simple and startlingly good! The bread should be simple so it does not overwhelm the other flavors, and not too chewy or you will miss the soft textures of the buffalo mozzarella and squash blossom. And don’t forget to use a nice crunchy large crystal salt to finish. The bite of...Read More

This is a dish inspired by the flavors of southern France. The addition of the semi-dry (a.k.a. oil-cured or semi-dry oil cured) olives adds a depth and sweetness to the dish along with a winy/meaty flavor. INGREDIENTS: 1 to 1½ pounds (3-4 cups) summer squash, cut into 3/4 inch pieces 1 medium yellow onion, cut...Read More

In this dish, the zucchini is cut into thin strands resembling spaghetti. For this dish you will need a fixed blade slicer (a.k.a. mandolin) of some sort such as a Ben-Riner. Use the comb that gets you closest to spaghetti. INGREDIENTS: 4 – 6 medium zucchini, washed and ends trimmed (if you have different colors,...Read More

I like to make berry-infused vinegar to use as part of marinades, sauces, and or salad dressings. When using them in a dressing, I tend to either use them to contrast with sharper, bitter leaves such as escarole, dandelion, rocket, and the like, or I pair them with more delicate lettuces and then add some...Read More

This fruity vinaigrette pairs well with a salad made with sturdy bitter leaves such as endive, frisee, and rocket as a contrast dressing, or as a complementary dressing for a salad of butter leaf and oakleaf lettuces, strawberries, chopped roasted almonds, and a bit of crumbled blue cheese. Garnish the salad with a bit of...Read More

Here is my riff on a French classic. Although the lettuce may seem an odd thing to include, it really does work here. This recipe is more of a guideline really, as cooking times will depend a lot on the peas. There are many versions of this recipe, and here is one more. The only...Read More