When melon is no longer in season, and pears have yet to reach their prime – cue the dates! A staple on an autumn cheese plate whose nutty flavor and sweetness cut the saltiness of the prosciutto, this quick salad is substantial and satisfying. Add fresh spinach, a smattering of pecorino, walnuts for a little crunch, and you’ve got a hearty starter salad or an easy-to-assemble dinner. Who doesn’t love a little prosciutto? Serves: 4 as appetizer, 2 as entrée […]
Food and Wine magazine is one of my favorite sources of inspiration for new recipes, and last summer they had an intriguing recipe for cherry and onion salad with an Asian fish sauce and vinegar dressing. The fish sauce was strong, but when I tried it with a simple balsamic vinaigrette instead, it allowed the cilantro, cherries, and onions to meld without overwhelming them with additional flavor. I loved it! It reminds me of the mango and black bean salad […]
I can’t believe how gorgeous this pasta is! It’s so summery, with little striped bow ties and lengths of pasta that look like grosgrain ribbons nestled in a plate! The colors pop when you cook them, so there’s no need for further embellishment. A simple meal like cacio e pepe – salt, pepper, cheeses, a little butter and the pasta of your choice, can become a stunning meal with these amazing pastas. Add a green salad, a chunk of crusty […]
Cooking well takes time, so whenever I can find a recipe that has multiple uses, I’m more likely to give it a try. A flaky buttermilk biscuit doesn’t take long to make, and when you add cooked bacon before baking, you’re creating a lovely and substantial breakfast biscuit while leaving yourself the option of bacon, lettuce, and tomato biscuits for a light lunch later. Made in smaller sizes, the BLT biscuits are perfect summer hors d’oeuvres, because who doesn’t love […]
There’s a wonderful Greek restaurant in Malibu called Taverna Tony’s, where they serve an addictive dip with warm pita bread that’s so good we barely have room left to eat all the Greek deliciousness that follows. I always say to the waiters, “What’s in this stuff?” – like there’s some secret ingredient that explains why we – and everyone at the tables around us – are scraping the bowl and licking our fingers. The friendly waiters patiently reel off the […]
