INGREDIENTS: 6-8 medium bell peppers, any color 1 cup onion, finely chopped 1/3 cup garlic, finely minced 1/2 cup olive oil, plus additional olive oil 1 cup white rice 1/4 cup fresh chopped mint 1/4 cup fresh chopped dill 1 cup chopped, peeled fresh tomatoes 2 cups water 1 1/2 teaspoons salt 1 1/2 teaspoons...Read More
I love chunky vegetable braises where I treat the vegetables like meat, browning them and then cooking them in a modicum of liquid. This recipe lists zucchini, but you can use other summer squash just as easily. Just remember to cut them into asymmetric sizes. Use a roll cut for long squash, and for things...Read More
This savory tart features summer tomatoes at their best and is delicious and served warm or at room temperature. The recipe below makes two large tarts or one half sheet pan. Any leftovers warm beautifully for lunch the next day. Serve with a side salad and a glass of chilled white wine. INGREDIENTS: For Pastry:...Read More
This tart can work as a starter or the main course. It even works as a dessert, served with ice cream or sorbet. The recipe is flexible owing to the fact that you can cut the pastry bases to any size you wish. Use a cookie cutter to form many small tarts for a party,...Read More
Korean and Japanese cooks often top sliced tofu with a sautéed mushroom medley. The main differences are that Koreans panfry the tofu first, and they garnish the dish with yangnyumjang, a spicy sesame and soy sauce. The Japanese approach is to warm the tofu and then crown it with the hot mushrooms, which have...Read More
Squash blossoms are abundant in Mexico, where they are known as ‘flores de calabaza’. There’s something very satisfying about the combination of the mildly sweet squash blossoms with creamy cheese. INGREDIENTS: 24 squash blossoms, stems, and stamens removed 1 poblano pepper 3 cloves of garlic, minced 1/2 cup white onion, diced 1 teaspoon of dried...Read More
INGREDIENTS: 4-6 pounds ripe, plum, or dry-farmed tomatoes, cored and chopped 2 carrots, minced 1/2 cup onions, minced 1 large bunch of flat-leaf parsley, chopped A fresh hot pepper, ribbed and seeds discarded OR 1/2 teaspoon hot pepper flakes (optional) Robust extra virgin olive oil Sea salt and freshly ground pepper, to taste 1 teaspoon...Read More
Bastille Day is the French version of the Fourth of July, and this fun and easy rendition of cheese fondue is very flexible. The method is nearly foolproof and you can mix and match cheeses to find a flavor profile that suits your palate. It’s like a winemaker creating a Bordeaux-style blend! The classic version...Read More
This simple traditional Italian dish packs a lot of flavor with just a few ingredients — make sure to use the best possible extra virgin olive oil (like Belle Farms) and quality pasta. Be sure not to overcook the pasta — it’s best al dente. The ingredient amounts in this recipe can be adjusted to...Read More
