Zucchini & Tomato Baked Pasta
Zucchini and tomato baked pasta is one of those recipes that reads long and complicated but is neither. It’s also vegetarian and easily made vegan, should the need arise. Still not sold? Zucchini and tomato baked pasta improves with keeping, meaning it may be prepared ahead of time. The dish…
Simple Spring Pasta
Simple Spring Pasta isn’t going to win any awards in the novelty department, but who needs additional novelty right now? I for one would welcome a few hours of (hunts frantically for an adjective, fails to find one) ….serenity? Quiet? Normalcy? (That’s a good one.) There….serenity. I have to…
Ribollita
Ribollita, Italy’s soup of water, beans, greens, and bread, is one of the country’s many ingenious methods of using up stale bread. The inspiration for today’s post comes from Carol Field’s classic The Italian Baker. — Before going any further, the obvious must be stated: I am not Italian. I…
Broccoli Stuffed Baked Potatoes
I know, I know, the nineties called. They want their recipe back. Stay with me. We all remember–at least, those of us old enough to recall such things–the classic cheese/butter/sour cream/bacon versions of the stuffed baked potato. Delicious they are. But the world, to quote Stephen King out of context,…
Skirt Steak with Tequila, Peppers, Onion, and Lime
It is difficult to read a recipe title like “skirt steak with tequila, peppers, onion, and lime” and not think “fajitas.” It’s also not hard to think “this is one loong recipe title.” Let’s get the obvious out of the way, shall we? Skirt steak with tequila and friends is…
Summer Squash Gratin
This morning a friend emailed. So, she said, you haven’t updated the blog for a while. Um, yeah. I know. Believe me when I say it wasn’t for lack of effort. Anyway, here we are. And here is a post. — Okay, so summer squash, which for today’s purposes encompasses…
Fish Poached in Tomato Water
Fish poached in tomato water sounds pretentiously cheffy. Then again, it’s accurate. If I called it “fish poached in tomato juice” you might envision fish cooked in bloody mary mix, or worse. So fish poached in tomato water it is. Tomato water entered my culinary life via canning. Tomatoes are…
Hot weather foods
As I write, much of the Eastern United States is smothering beneath what climate experts call a “heat dome.” Rather than go into technicalities, know that heat dome basically means it’s extremely hot, with little relief in sight. Atop this, wildfires are burning in New Mexico and parts of California….
Pasta with chicken, greens, and chickpeas
Pasta with chicken, greens, and chickpeas is a mouthful, literally and figuratively. It’s also lacking in originality. But pasta with chicken, greens, and chickpeas compensates for its unwieldy name and creative lack with flavor and lots of fiber, our new best friend chez IK. The ingredients for pasta with chicken…
Artichoke Risotto
In Chez Panisse Cooking, Paul Bertolli prepares artichokes by boiling them whole, then separating the hearts from the leaves. He-or, more likely, a sous chef–then scrapes the “meat” from each individual artichoke leaf, mixing it with chopped shallot, garlic, lemon juice, and olive oil. The resulting artichoke mush may…