This is the perfect summer cocktail – herbaceous, absolutely refreshing and not too sweet! Muddling, or bruising, the basil leaves helps to emit its powerful scent and flavor. You could also use lemon verbena or mint – or a combination – in place of the basil. If you’re unable to find superfine sugar You can…
SCALLOPED TOMATOES
If you’ve ever visited the rural beauty that is Michigan’s Upper Peninsula, perhaps you’ve headed east on M-134 after passing St. Ignace and dropped into a small community on the northern coast of Lake Huron called Hessel. Facing the 36 Les Cheneaux Islands, you can’t visit Hessel without paying homage to Pickle Point, the local gift…
TOMATO CREAM SOUP
Tomato soup is probably my most nostalgic food from childhood. It was always my mom’s go-to comfort food in the kitchen when I was young, from sick days to snow days – or any day we needed a soothing bowl of soup at home. Full disclosure, it was always condensed Campbell’s Tomato Soup. From a…
NECTARINE BREAD PUDDING
Bread pudding is great as a brunch dish, or for dessert on a cool summer night. Easy to execute, this recipe is no more than bread soaked in an egg and cream mixture tossed with ripe, seasonal stone fruit. I don’t like to add much sugar so the natural sweetness from the nectarines is what…
GNOCCHI WITH 10-MINUTE TOMATO SAUCE
I recently wrote to my high school girlfriends, wanting to know what types of recipes they felt would make their lives easier in the kitchen. Amongst the varied responses (make-ahead appetizers, formula for a good charcuterie plate, ideas with leftovers), my friend Ashley’s husband, Steve, replied, “limited-mess dishes. For example, not having to brown multiple things…
ZUCCHINI SAUTÉ WITH FRESH MOZZARELLA
I admit sometimes I can get a little tired of zucchini. Early in the summer I love those tiny, first zucchinis from the garden, simply grilling them and serving with nothing more than olive oil and salt. But as autumn nears I like to enjoy them with a bit more flavor, sautéeing with lots of…
PAPPA AL POMODORO
While most of us associate sun-ripened tomatoes with warm, summer days, I think they are best enjoyed in September. Pappa al Pomodoro, a Tuscan peasant soup made traditionally with tomatoes and stale bread, is a perfect meal for a cooler night. Part of my tomatoes and bread collection, I use croutons in place of stale bread, simmered with…
BALSAMIC BABY BACK RIBS
Back in July, I posted a recipe for my quick-grilling weeknight ribs. Consider these my Labor Day Weekend ribs. I don’t care for ribs that are over-sauced, so with this recipe I’ve made a super flavorful reduction out of the cooking liquid. While these baby backs do take longer to cook, you can make them entirely…
JALAPEÑO AND NECTARINE GAZPACHO
My first big girl job out of culinary school was as a live-in private chef in Southampton, NY. The woman who owned the home had a personal assistant from Spain named Elsa. One evening Elsa taught me to make “proper” gazpacho and griped, particularly in reference to a recipe from a very famous Food Network…
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…