Insalata di Zucchini e Pomodoro

The thing that I love most about Italian salads is that at its heart, it’s a celebration of a small handful of ingredients. They’re prepared in such a way that they really make you think about what you’re eating, and perhaps, lend you a finer appreciation of some of the best things in life. That’s …

Fagiolini al Pomodoro

One of the simplest of vegetable sides — of which there are so many to choose from in Italian cuisine! — is fagiolini al pomodoro, otherwise known as ‘green beans and tomato’. When your vegetables are at the peak of ripeness, this dish truly shines. There is little better than the combination of sweet, ripe …

Wednesday Snapshot

Tomato and crispy sourdough bread salad, with Spanish chorizo, almonds and a poached farm egg This is a riff on both a panzanella (a salad usually made with salt-free bread and sweet, ripe, juicy tomatoes), and the roast chicken and warm bread salad popularized by Chef Judy Rodgers at Zuni Café in San Francisco. You …

Tomato and Stone Fruit Salad

You’ll be seeing many variations of ‘tomato salad’ this week at Simple Kitchen Seasons. This is a light summer salad that uses two types of tomatoes along with nectarines and plums, chorizo sausage and prosciutto. It’s perfect for an appetizer or salad course. If you’d rather have a vegan version instead, omit the prosciutto and …

Three Small Plates

It’s no secret that I love to cook. I often think what might have been if I had gone to culinary school straight out of high school, instead of joining the Navy. Things might certainly be different today. I spent most afternoons hanging out in the library, in the suburban New Jersey town where Mom …

One Lobster, Two Dishes

Cheeky little bugger, isn’t he? I got him at Citarella for a little over $28. Amazing how much meat there is out of a 2 lb. lobster. 3/4 went into dinner last night with the remainder into this morning’s breakfast. Thin spaghetti with lobster, heirloom tomato and rocambole garlic

Sunday Snapshot

Ratatouille Click here to view a large-size version of this picture. This version contains Japanese eggplants, Hungarian wax peppers and rocambole garlic, along with the usual onions, red bell peppers and summer squash.

Thursday Snapshot

Pasta with cow’s milk ricotta cheese, plum tomato, extra-virgin olive oil and mint There’s a luscious creaminess that only fresh ricotta cheese can provide. Sweet, ripe tomato, chopped mint and cracked black pepper contribute piquant bursts of flavor. You really don’t need much else.