I’ve had this recipe quite a while. I recognize it from Bon Appetit, which was my favorite food magazine. The cut-and-paste method was my way to save recipes. Until computers, of course. As you can see, I thought the recipe was very good, but I needed to add onions and garlic to the tart next
Tag: basil
It all started when I ordered some barbecue and simmering sauces from Williams-Sonoma, in anticipation of surgeries on both hands this year. Typically I make everything from scratch, but I was unable to do much in the kitchen for about 4 months total. One of the sauces I purchased was Roy Choi’s Sweet and Spicy
Did I need another French cookbook? A resounding NO, but when I read about this one, Dinner in French by Melissa Clark, published in 2020, I knew I would love it. I love personal stories, so the introduction in this book was a great read. Ms. Clark tells the story about how her Great-Aunt Martha
Sometimes I’m a big dummy. When I first brought home the cookbook Eataly from Eataly, in New York City, I marked a salad recipe that really intrigued me. It was a corn salad with strawberries and goat cheese. Now, I didn’t happen to notice that there wasn’t any corn in the photo of this salad,
This is a recipe I’ve had for years, and know I made it at least twice. Making a recipe more than once for me is a rarity, even more so in the early cooking years because there was always another recipe to make, another technique to learn. And more to taste. We loved this dish,
I discovered this recipe at the Food and Wine website. It’s a recipe for a salad with green goddess dressing, by Melissa Rubel Jacobson. Green goddess is a really wonderful dressing that uses lots of fresh herbs, which accounts for the green color. Sometimes an avocado is included as well. According to Food and Wine,
It could be said that one doesn’t need a book on pasta to cook pasta. I mean, start with garlic, add fresh tomatoes and basil to pasta, and you’ve got a fabulous dish. Add some Italian sausage and Parmesan to it and it gets even better. No recipe required. But then, one could say that
Méridionnale is the southern region of France famous for its ratatouille, classic in that it contains tomatoes, peppers, zucchini, onions, and eggplant, but unusual in that it is cooked gently in the oven, not on the stovetop. This, according to Daniel Boulud, in his cookbook, “Café Boulud Cookbook,” published in 1999. I bought the cookbook
Café de Paris butter is something I’ve never come across, until I saw it on the blog called Food is the Best Shit Ever. I know, I’ve told friends of mine whose children I’ve taught cooking to that I’ll never swear on my blog, but that is the name of some Aussie guy’s blog. And
There was a little bistro here in my town – a sandwich, soup, and salad kind of place. It was successful, but the owners eventually retired and moved to Texas to be closer to their extended family. The one thing I always ordered was their tomato basil soup. It was rich, tomatoey, and perfumed with