Grilled Peach Crostini
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Grilled peaches nestled atop burrata and grilled bread and drizzled with honey, olive oil and salt- each bite is a blissful revelation!
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Featured Recipes
Papaya and Cantaloupe with Lime Vinaigrette
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Summertime is a season during which even the most ardent fruit lovers may feel overwhelmed. Peaches, plums, berries, melons... Everything is so delicious but it can be difficult to keep up, and at the end of the day, standard fruit salads may start to lose their luster.
This one pairs two underutilized melons with a zippy lime vinaigrette and fresh mint. It's healthy, beautiful and full of flavor!
Chocolate Chip Banana Bread
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Good banana bread is really something special. But too often, it's dry, too sweet, not banana'y or a bad combination of those. This recipe, adapted from Elise Bauer's Banana Bread recipe, is the perfect blend of slightly sweet, overtly banana'y, wonderfully chocolaty and slightly whole grain.
Read MoreCandied Kumquats
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After first tasting candied kumquats during a foodie trip to Charleston, I came home and immediately made some of my own. They are such a treat. Serve atop fresh ricotta for a breakfast of champions, use them to make my candied kumquat tart or simply enjoy them plain.
Read MoreFennel Confit
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This fennel confit is really delicious in a marvelously simplistic way. Eat it plain, or better, atop grilled bread slathered with ricotta.
Read MoreCheesy Mashed Potato Puffs
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One day, I bought some russets and boiled them up, planning to make mashed potatoes. But I realized I wasn't much in the mood for plain old mashed spuds so took a left turn. Into the mash went grated Gruyere, crumbled bacon, scallions and some buttermilk. The idea of puffs was running through my mind, so I mashed (heh!) the potato mixture into a ziploc, cut off the corner and played around with griddling these as well as baking-then-broiling them.
Read MoreGingered Pickled Carrots
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A delightful recipe from Hugh Acheson, this results in a crunchy, gingery carrot "pickle." The recipe below is mostly Hugh's but reflects slight changes and/or clarifications I've made and found helpful.
Read MorePickled and Dilled Garlic Scapes
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This is an absolutely wonderful recipe from Marisa McClellan (foodinjars.com). I love the pairing of dill with the scapes, as well as the after-oomph of garlic upon swallowing! I've made some minor changes which are noted below. Yum!
Read MoreFava Bean Crostini
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A local restaurant makes the most unreal appetizer when fava beans are in season: a fava bean puree atop grilled bread, topped with a shave of Parmesan and a generous drizzle of olive oil. Each bite is out of this world. Obviously, I had to figure out how to make this. Here you go. You'll eat more than you think you can!
Read MoreRamp, Green Garlic and Onion Confit
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This confit is a wonderful way to make these spring alliums the star!
Read MoreCheese and Sausage Balls, a la Louisiana
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Growing up, cheese and sausage balls were a ubiquitous holiday presence. They are a delicious and easy hors d'oeuvres or snack full of Louisiana flavor and kick.
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Coriander Sugar Poached Figs
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There are many lovely ways to use figs; poaching them takes figs in a different direction, toward the sweet, soft, just-spiced realm. These are light and delicious, especially if you spoon them and their juices atop fresh ricotta.
Read MoreNot-Deviled Deviled Eggs
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I have never liked deviled eggs. Unless yolks are well-scrambled or fried, I just can't get on board, and plain, hard-boiled yolks are the absolute worst. That said, I love egg whites and the idea of deviled eggs as a snack. So, these!
Read MoreRenee’s Applesauce
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I got this recipe from my Aunt Renee. It's the best applesauce I've ever had, and I've never found a taster who disagrees with that assertion. It is wonderful with most any combination of apples and has a gorgeous pink hue when you leave some of the red apples unpeeled. This is for kids and adults a like!
Read MoreLusty Sungold Love
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If you read Em-i-lis at all regularly, you might know how I feel about summer tomatoes. Obsession is not too strong a word. This recipe came about as an homage to Sungolds, that marvelous orange cherry tomato variety.
Read MoreFeta Salsa
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This is such a delicious use of all of these ingredients. Great with pita chips, atop salads, with grilled salmon... it's just darn good.
Read MoreFresh Ricotta
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You just haven't lived until you've tasted this ricotta. It's divine and infinitely better than anything you can purchase. It's also multifunctional in the most delicious ways.
Read MoreGrilled Mangos
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Grilling fruit is such an underrated method of preparation. The heat caramelizes the outer layer of the fruit, and the warmth throughout is a different experience altogether. Grilled peaches and pineapple are also delicious.
Read MoreStewed Prunes
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This recipe, another Molly Wizenberg winner, results in the most delicious, gooey, not mushy spiced prunes. These are even better the next day, or the next.
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