When you have tomatoes that are at the peak of their flavor, you’ll want to treat them as simply as possible. That means: preparations like panzanella, as an uncooked pasta sauce or in a quick confit. In this way, you’ll be able to savor their sun-tinged sweetness, which in some cases, can substitute for candy. Preserved lemons are whole lemons that are immersed in lemon juice and a healthy amount of salt, sealed in a jar and left to sit […]
The weather for the past few weeks has been a real roller-coaster ride. Just when I thought that we were going to be seeing an early spring, with temperatures reaching into the high 70s in March, things have gone in the opposite direction to a more seasonable 40 to 50 degree range since last Friday. These wild temperature swings are quite worrisome for those of us who keep up with local farmers and food producers. A sudden frost between now […]
Categories: cooking, food, food photography, general, recipe, Souper (Soup, Salad & Sammie ) Sundays, spring, vegan, vegetarian, winter • Tags: cooking, dinner, food photography, gluten-free, olives, oranges, recipe, salad, shallots
The spring equinox is next Wednesday, but it feels as if we’re in late April instead of mid-March, due to the unseasonably warm weather we’ve been experiencing lately here in New York City. As much as a small voice in the back of my head keeps telling me that this weather is not normal, it does feel good — at least on a superficial level to be able to shed our winter clothes if only for a week or two. […]
Categories: cooking, food, food photography, Souper (Soup, Salad & Sammie ) Sundays, spring, vegan, vegetarian, winter • Tags: appetizer, dinner, food photography, gluten-free, lemon, olives, onion, orange, salad, tatsoi, vegetarian
I love “minimalist” pasta sauces. I find that the less ingredients you use, the quality of your ingredients becomes more important. Penne with olives, heirloom tomatoes and herbs Click here for a large-size version of this picture.