Equipped with a blender, a pot, 2-3 sauté pans, an ice bath and a watch to time the speed at which you whip up this five-ingredient recipe, you’ll geta meal that presents as restaurant fare without all the fuss and expense. If scallops aren’t your thing, roasted shrimp or sautéed … Read More
For all practical purposes, if you need to sell-in fresh tomato tart to your family, tell them it’s like pizza. Yet comparing fresh tomato tart to pizza is like comparing Vegas to Rome – they both have fountains and statues of Caesar, but the experiences are quite different.
Taking advantage of … Read More
Three bean is a summer salad staple, but if you’re like me,three bean is one bean too many. Kidney, you’re welcome in my chili, but I do not dig your chalky bite of paste in my cold salads. Yotam Ottolenghi improves three bean salad’s taste and visual appeal with toss … Read More
The more I cook, the more I anticipate Spring. Root vegetables have their charm, in a gut-extending way, but by March, I’m in desperate need of above-ground produce.
We know in the crunchiest of times, one can head to just about any large grocer these days and make our own salad. … Read More
I still have my grandmother’s bent up metal spatula and, until a few months ago, her garlic press which was only capable of mashing cloves into wafer thin slabs that still required my mincing by knife. I wasn’t close to my dad’s mother who often showed her love through military … Read More