For the Pâte Brisée: Adapted from a recipe by former White House Chef Roland Mesnier Serves: makes the dough for one 12-inch galette Prep time: one hour forty minutes plus at least one hour to refrigerate dough For the filling: Adapted from a 1978 Gourmet Magazine recipe. Serves: 6-8 Prep time: one hour
If you haven’t had fattoush yet, here’s a good gateway recipe. This variation on the Middle Eastern classic is made with sumac, cilantro, crisped pita chips, tomatoes, pomegranate seeds, and feta. It’s a wonderful combination of Mediterranean flavors, and a substantial salad that has become a fixture on our weekly summer menus. I love it because it’s a different way to enjoy the gorgeous heirloom tomatoes of the season; the sumac and pomegranate dressing give them unique flavor, and the […]
Here’s a fast way to make skillet salmon and give it a nice flavor boost with spicy peach salsa. What a great way to enjoy the luscious peaches available now – and they won’t be around much longer, so grab this opportunity while you can! You can pair the salmon with tomorrow’s recipe for fattoush, the okra and corn recipe from yesterday, and the plum galette on Thursday, for an easy end-of-summer feast. (And if you want to get the […]
Serves: 2-4 Prep time: 30 minutes For the dressing: For the salad:
Serves: 4 Prep time: 15 minutes
