Here’s an updated citrus salad that requires no fussy segmenting. It’s perfect for any time of the day – breakfast, lunch, brunch or even as a dinner side dish. The best part – it requires no cooking! The goal here is to get three varieties of citrus that differ slightly in color. The most vibrant…
ZUCCHINI NOODLES WITH SPICY PEANUT SAUCE
Keep zucchini noodles crisp – skip the cooking process and serve them fresh! The spice from the peanut sauce is the perfect contrast to the cool zucchini, while chopped peanuts give the “zoodles” a little extra crunch. I use the thick spiral blade on my spiral vegetable cutter to make these gorgeous zoodles. Delicious with…
BASIL GIMLET FIZZ
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…
PEPERONATA
I love late summer produce. Tomatoes are everywhere, the onions are huge and peppers are really coming into season. The farmers market is full of red, orange and yellow hues. I buy pounds of those tomatoes, red onions and peppers for salads and gazpacho. But as the weather changes (if you’re in New York you’ve enjoyed six straight…
BLISTERED SHISHITO PEPPERS WITH CHEAT’S AIOLI
I’m so excited to get cooking with my fall Local Roots CSA share this season! I’ll be sharing my recipes and cooking tips throughout autumn, beginning this week with shishito peppers. These peppers are an excellent appetizer paired with a super easy “aioli”, which is store bought mayonnaise doctored with some saffron and a kick of garlic….
ACQUA PAZZA
Acqua Pazza is Italian for “crazy water” and is traditionally a dish of fish poached in broth. This broth is made of fresh tomatoes, garlic, wine, fresh herbs and a bit of crushed red pepper flakes to give it a little “crazy”. Poaching fish is a great cooking method because it’s fast and easy, making…
GRILLED VEGETABLES WITH CHIMICHURRI
Here’s summer cooking at its best – grilled garden vegetables served with a bright, garlicky chimichurri! These veggies don’t require any marinade, cook quickly on the grill and are topped with a raw sauce that will have you feeling differently about parsley for the rest of your life. No fancy equipment is required – no…
PASTA WITH RAW TOMATO SAUCE
Here is a recipe for the easiest pasta that pays tribute to summer-fresh tomatoes! And while I love a good bowl of pasta with a long-simmered tomato sauce, sometimes you don’t want to spend all day in the kitchen. The only cooking this simple dish requires is a pot of boiling water. The cooked pasta…
TOMATO AND CUCUMBER SALAD
I could wax poetic love about raw vegetable salads. You can’t get through summer entertaining and alfresco dining without them! And they are so simple. It’s important to buy ripe vegetables when making raw salads to get the best flavor out of them. Tomatoes, cucumbers, red bell peppers and red onions are four of my most…
SALT AND PEPPER RIB STEAK WITH CHIMICHURRI
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…
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