I’m a big fan of vinaigrettes. They are easy to make and you can use the same recipe so many different ways in the kitchen. I start with an acid, whether it be lemon juice or vinegar, season with salt and pepper, whisk in oil then add something extra like a fresh herb or grated…
GRILLED VEGETABLE PLATTER WITH LEMON-MARJORAM VINAIGRETTE
Serve this platter as a vegetable side to Grilled Sausages, or with a Caprese Platter for a vegetarian meal. Grilled Vegetable Platter with Lemon-Marjoram Vinaigrette serves 4 Ingredients Zest and juice of 2 lemons 1/2 cup extra virgin olive oil, plus more for grill 1 tablespoon chopped fresh marjoram Kosher salt Freshly ground black pepper…
SKILLET ROAST CHICKEN WITH VINAIGRETTE POTATO SALAD
A simple roast chicken is one of the best recipes you can have in your cooking repertoire. This chicken has minimal ingredients and turns out perfect and crispy each time. A hot oven and heavy skillet are essential for consistent results. I use a dial oven thermometer to make sure my oven is at the…
SPRING PANZANELLA
Easier than poached and far prettier than hard boiled, these non-fussy, six-minute eggs are my favorite. The white is firm and set while the yolk is slightly runny and adds a bit of creaminess to each panzanella bite. The eggs can be cooked and peeled three days in advance, as long as they’re stored in…
TARRAGON-MUSTARD ROAST CHICKEN WITH DOUBLE PEA AND RADISH SALAD
Save time by asking your butcher to cut the chicken into the 4 pieces (I like to save my chicken back for stock). Make your marinade the night before and combine with the chicken in the morning, allowing it to sit for eight hours. The marinade will help not only to flavor but also tenderizer…