Slow-roasted tomatoes. Ricotta cheese, with slow-roasted tomatoes and fino verde basil. Roasted Black Mission figs, with smoked bacon, heirloom cherry tomatoes and sherry vinaigrette. Onions, slowly fried in olive oil. […]
I love minimalist dishes, especially those that feature only a handful of ingredients. “Less is more”, as the saying goes; the idea is that if your ingredients are top-notch, they’re […]
Carrots. Sweet peppers. Shishito peppers. These are wonderful, pan-blistered for a few minutes over high heat so that the skins turn black, and drizzled with olive oil and coarse salt. […]
If you’re wondering why there haven’t been any posts between August 18 and today, it’s because I got back from a trip out to San Francisco last night. Enjoy the […]
Zucchini “Pasta”, with Uncooked Tomato Sauce It’s not real pasta of course, hence the quotation marks. Zucchini “pasta” — Shave a medium-sized zucchini paper-thin with a vegetable peeler, then simmer […]
When I was growing up, Friday night dinner was typically “fish night”. One thing that we had every so often was linguine or spaghetti with white clam sauce. The way […]
Behold the humble green bean, a vegetable that most people don’t give its due. It’s fast becoming one of my favorite summer vegetables, even more than tomatoes, peppers and eggplant. […]
Zucchine con acciughe e capperi (“zucchini with anchovy and capers”) — click here for a recipe from August 2012. Insalata di zucchine e pecorino (“shaved zucchini and pecorino cheese salad”) […]
Quiche is many things — an easy dinner (if you use store-bought pie crust), a light meal, or a way to use up leftovers without too much effort expended. At […]
Sorry for the break in blogging — I have a houseguest which has sort of cut into updates. Regular posts will commence after Tuesday. In the meantime, this was part […]
Stufato di Verdure But what is it, you ask? Well, it’s typically vegetables that have been stewed in little more than olive oil and a tiny bit of water, along […]
