Mimi’s Tomato Pie

I started making this savory pie when I was perhaps a young teenager. I’m pretty sure my mother had clipped the original recipe from McCall’s magazine. I loved the pie so much that I dubbed it “Mimi’s” tomato pie, which is a bit pompous. I think I was excited to finally learn to love tomatoes,

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Basil Pesto

Basil pesto is such a huge deal in my house. Mostly because my husband could eat it on ice cream, practically. To me, pesto is an extremely versatile ingredient. This flavorful, emerald-colored paste can be added to soups, breads, meat, seafood, salad dressings, sauces, marinades, and so many other dishes. The only thing is, you

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Too Many Jalapeños?

If you like to cook and garden like I do, then you probably grow a variety of chile peppers. It doesn’t take but a couple of pepper plants to keep a family stocked with fresh chiles, but I always plant too many. This is especially true with jalapeños, cause we like them. So here’s an

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Barbeque Eggplant Sandwiches

A while back I browsed through sandwiches on Epicurious.com, which is odd for me as they are not something I think about. Nothing against sandwiches, but I have only one sandwich post on this blog, out of 500 posts! So that says something… However, I was planning food for a get-together where I needed a

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Risotto-Stuffed Tomatoes

Recently I was browsing through a little cookbook I’d been gifted, Risotto, published by Williams-Sonoma. It’s a sweet, unassuming cookbook, only 119 pages, published in 2002. The first chapter covers classic risottos, and following chapters discuss vegetable, meat, seafood, and even dessert risottos. It’s a great cookbook, especially if you’re a risotto virgin. For me,

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Pasta with Sausage and Fennel

I’ve never been a huge fennel fan, and for just that reason, I planted two fennel plants in my garden. I figured that if I could harvest it personally, I could figure out how to showcase its unique flavor. Ideally, if one loves the anise/licorice flavor, fennel is eaten raw, shaved in a salad, for

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Sorrel Soup

A girlfriend and I share a love of gardening, although her thumb is a deeper shade of green than mine. Plus she’s way more experimental and scientific. Every spring, I grab from what is offered locally by nurseries. I get excited just to see a variegated sage, probably because there were years that I couldn’t

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Almond Herb Pesto

We love a good pesto in our family. Of course there’s the popular Genovese pesto made with baby basil leaves, olive oil, pine nuts, garlic and Parmesan, which is divine. You can find this traditional recipe in any Italian cookbook. But it’s also fun to create different pesto varieties. If you want to stick with

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Lemongrass Garden Soup

Because of where I live, I have never been able to buy fresh lemongrass. I could probably live without it, but being a fan of Thai cuisine, in which it plays a significant role, I was determined this year to grow lemongrass. Problem solved. The plant itself, here in September, is almost as tall as

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Zucchini Risotto

If you have an overabundance of zucchini from your garden right now, this recipe is for you. It’s easy, healthy, and delicious. Plus, it helps use up your zucchini in a creative way. Risotto, and polenta as well, are two dishes that I love to play with. Purists of Italian cuisine wouldn’t appreciate my culinary

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