My classic go-to cut for steak is a bone-in rib steak. The butcher at Florence Meat Market on Jones Street in the West Village recently corrected me when I asked for a bone-in ribeye steak. A ribeye steak is considered boneless and its bone-in counterpart is a rib steak. Now we know. A good steak…
GAZPACHO
This recipe is one of the few things I keep in my refrigerator to enjoy as a summer breakfast, lunch, snack or dinner. Yes, all of those things. It’s perfect for hot days when you don’t want to cook or are simply in a hurry and want something refreshing. While some traditional recipes use almonds…
SPAGHETTI WITH GRILLED CLAMS AND CHIMICHURRI
If you are fortunate enough to have a burner attached to your grill you can cook and serve this entire meal outdoors. This dish takes less than 30 minutes to prepare, making it great for weeknight dinners. You can prepare the chimichurri up to 2 days in advance, grill the clams while the pasta cooks, then toss it all…
GRILLED CLAMS
I love the simplicity of grilled clams. I favor littlenecks, smaller than topnecks, cherrystones and chowder varieties, as I find them to be sweeter in taste. Once cooked, serve them with a drizzle of olive oil and some bread and you’ve got the perfect summer first course or appetizer. Add some grilled vegetables or a green salad to…
MAPLE CHEESECAKES WITH CANDIED PECANS
Made in Mason jars, these individual cheesecakes are perfect for a cocktail party or gathering with standing guests. Once sealed shut the cheesecakes travel well making them great for picnics. A gluten-free dessert option, the crustless cheesecakes are served simply with chopped candied pecans and a maple syrup drizzle. For easy pouring, I transfer the cheesecake batter…
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…
- 1
- 2
- 3
- 4
- Next Page »