Shortly after the start of the COVID-19 pandemic, celebrated Italian chef Massimo Bottura launched a fantastic daily cooking show on Instagram. One of his ideas? Cook something today and use the leftovers in another dish tomorrow. This pasta with tomato and tuna sauce serves two, with enough to also make my Pasta al Forno.
I am yet to meet someone who doesn’t like chicken wings. Traditionally this recipe was made using the whole chicken, however it is so much more shareable when made with wings.
Once you have tried quivering, molten feta with a delicious combination of flavorings, you might never go back to eating feta any other way. And you will also understand why I have stated that this recipe serves 2 when, technically, it could stretch to 4. If you really struggle to find grape leaves, don’t worry – simply wrap up the cheese in some parchment paper instead, much the way you would wrap a present. I like to serve these with flatbread.
Thyme oil infuses the chops with an herb that I find particularly beautiful with pork.
Place the ball of buffalo mozzarella on a plate and garnish with the tomato salad. Enjoy!
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
French Lentil Salad with Goat Cheese and Walnuts
Salade de Lentilles au Chèvre et Aux Noix
Our wine-making pal, Nan Bailey, is the local Tom Sawyer. At harvest time at her Alexis Bailey Vineyard we are all invited to lunch, but first we have to pick. Kids and bees are everywhere, and appetites build to farmhand stature by noon.
On Thanksgiving, I don't think any dish inspires quite as much love and jealousy as stuffing. Or, for that matter, technical debate over stuffing vs. dressing. Sure, if it's baked inside the turkey it's stuffing, and if it's not, it's dressing. But to me, it will always be stuffing — it sounds so much more satisfying than dressing, which brings to mind vinaigrette.
You know summer is really here when the farmers’ markets are bursting with ripe, juicy berries -- red and yellow raspberries, small fragile strawberries, lush purple-juiced blackberries -- and the bakers rush to put them on the bakery and restaurant menus at the peak of their short, intense season. Crostatas, or rustic pies, are an excellent way to use peak-of-summer berries or other fruit. These small free-form crostatas make a lot of sense in the home kitchen. You can serve each of your guests an individual pie without having to buy tartlet pans or other special equipment.