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 MoreI absolutely adore this flavorful sauce. Its piquancy and color derive from parsley, cilantro, garlic, red wine vinegar, red pepper and cumin. Chimichurri never fails to perk me up as it does for any food with which it's paired. Great with grilled meats, scrambled eggs, and a whole host of other things.
Read MoreThis is Mario Batali's recipe. He says, "it would be better to overcook them by 5 minutes than to undercook them by one." In addition to my two small augmentations -adding lemon and mint- I think toasted pine-nuts would be a great touch. Simple, delicious!
Read MoreThis is an homage to my love of smoked pimentón and the ways in which Spaniards do right by potatoes!
Read MoreI do believe I could eat spaghetti alle vongole every day. It is simple Italian food at its very best. This dish is perfect!
Read MoreThis is a wonderful variation on your basic roasted sweet potatoes. The gremolata adds some zip and the hazelnuts in it, a lovely crunch.
Read MoreThis 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 MoreJambalaya is a Creole specialty. Meat, traditionally tasso which is a cured ham from south Louisiana, is browned with onions, garlic and parsley and then cooked with rice and Creole spices. This is the recipe my Mom has been using as long as I can remember, and it is perfect! This is the recipe my Mom has been using as long as I can remember, and it is perfect!
Read MorePerfectly seasoned shrimp atop a roasted garlic, spiced garbanzo puree.
Read MoreThis is an absolutely delicious version of green goddess from Melissa Clark. It's good with salad and crudites and grilled meats and on and on.
Read MoreAn absolutely divine, perfect dish adapted from Cooks Illustrated. This is a time-consuming dish but well worth it. This recipe makes four Kievs; even if you don't plan to eat all four at the time of making, make them all and freeze your extras. You'll be glad you did!
Read MoreThis is the traditional recipe for Egyptian brown fava beans. They are the epitome of comfort food- hearty, flavorful and they'll stick to your ribs. This is my very slight adaptation of Claudia Roden's recipe.
Read MoreI make a very slightly adjusted version of Emeril's recipe because it is just awesome. There are many versions of gumbo but this, to me, is the archetypal LA GUMBO.
Read MoreI found this many years ago in Amanda Hesser's, "Cooking For Mr. Latte;" it's been a staple ever since. T, especially, loves it.
Read MoreA wonderfully fresh and super healthy salad full of herbs, dried fruit, nuts, quinoa and a great vinaigrette. I've never served this to anyone who didn't become an immediate fan. Recipe from a 2005 Cooking Light. It doubles/triples well.
Read MoreThis is an old family recipe that is irresistible. Dripping with garlicky butter that's studded with parsley, paprika and cayenne, you will never be able to eat just one piece.
Read MoreThis is unbelievably simple, always tasty, can be made ahead/saves well, and I've never served it to anyone who didn't ask for the recipe afterwards.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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