During my childhood (in southwest Louisiana), my mom and grandmother cooked a lot of squash. Squash casserole, boiled squash, stuffed squash, lightly fried squash....White-skinned scalloped squash were prevalent in the summers, and Nanny and Mom sliced them into rounds, dipped them in an egg-milk mixture before dredging them in generously salted and peppered flour, and then frying them quickly in hot canola oil. The batter was so light, barely clinging to the delicate squash. Parmesan grated over the top was the finishing touch,Read More
This glorious salad is summer on a plate. The tomatoes and peaches pair beautifully and are elevated by the herbs, shallots, cheese and vinaigrette.
Use the best tomatoes you can find, and do not refrigerate them before using. Please- you will kill all their flavor and mar their texture. Use a young chèvre if you can, or really, any good goat cheese will do. If you're growing herbs in your garden, use those. They will taste more delicious than anything you buy. And use a ripe peach but not one that is remotely mushy.
As summer hits its stride, and gloriously fresh produce becomes a luxurious stalwart of everyday noshing, I eat as many tomatoes as I possibly can. But sometimes, it's fun to diversify as well as let tomatoes play a supporting role rather than star. This tart seems to defy gravity and is wonderful warm, at room temp, and even cold. It's the best sort of simple- to make and in flavor- and takes full advantage of and highlights what's in season now!Read More
This is the fall season in a dish. A delicious grain (farro) plus a veggie (roasted gold beets), cheese (feta), nut (maple-glazed pecans) and a fresh herb dressing (chive-sage oil). Absolutely wonderful, fresh, healthy and pretty!Read More
Fish tacos, well crafted, have got to be one of the best dishes ever. And late spring through summer is the perfect time to enjoy them. There are times however, when tortillas and all the fixings sound a bit heavy and require more energy and input than I'm willing to expend. Solution: Salad!Read More
This lobster pasta is a cholesterol bomb but totally delicious and worth it! I used two lobster tails, steamed them, and then made less of the sauces. I did not use or miss the salmon caviar; this is a very rich meal! This dish is not hard but you really have to pay attention and multitask. Have everything ready to go and at arm's length. Do not overcook the pasta before adding it to the skillet or you'll end up with a gummy mass.Read More