Corn, Tomato, Basil and Bacon Pie
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This simple, delicious pie is a summer picnic in one dish!
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Featured Recipes
Donna’s Summer Beef Salad
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This is a scrumptious salad great for a picnic or an easy summer dinner. The friend who gave me the recipe served this with steamed, undressed potatoes (fun to use colorful fingerlings), steamed veggies (green beans, etc), fresh tomatoes, couscous, etc as the marinade is tasty and plentiful!
Read MoreKofta Burgers a la Tom
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My husband and young sons love the kofta burgers from a local Lebanese restaurant. So, without the recipe, we started working to recreate these burgers at home. Finally we have a version that is a family (and friend) favorite. Allspice is critical so don't go without. And toasting the coriander and cumin seeds for both the sliders and aioli makes a big difference.
Read MoreYogurt Chicken with Fresh Mango
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I found this recipe years ago on epicurious. It's a great springtime dinner- full of bright flavors!
Read MoreEasy Truffled Mushroom Ravioli
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This pasta dish is really simple, quick and tasty, an excellent way to use and highlight fresh mushrooms.
Read MoreOur Favorite Meatballs
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In 2009, Gourmet published an Italian-American issue. The cover recipe was this one: the most spectacular meatballs ever. This is the sort of recipe that will make you feel like an Italian grandmother; you will mix and shape and fry and simmer for hours. Really, you need to dedicate a half-day to these meatballs and their sauce. But, if you do, you will be rewarded many times over
Read MoreBrussels Sprouts with Toasted Walnuts and Shaved Parm
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This is a simple, hearty, autumnal way to enjoy Brussels sprouts.
Read MoreLentils and Leeks with Gruyere
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If ever in need of a simple, delicious way to use lentils or of a perfect side dish for roast salmon, look no further.
Read MoreRoasted Asparagus
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Nothing could be easier than roasting asparagus. The great thing is that this simple preparation is the way asparagus shine most!
Read MoreZucchini and Feta Fritters
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These zucchini-feta cakes are one of my favorite treats. They are beautiful, delicious and can be made in advance. I rarely fry them, instead cooking them like pancakes on a hot griddle. Serve with Greek yogurt.
Read MoreMark Bittman’s Potato Salad With Capers, Shallots and Mustard
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Finally, a mayo-free, "adult" potato salad. This one is delicious and always a hit!
Read MoreCompost Salad
/Take: whatever kind of lettuce/greens you have (I like mesclun, herbs, endive and radicchio) and everything else you have that you like; toss together in a bowl with dressing; put on a plate. Today, for example, I used mesclun, herbs, romaine (I find the crunchiness of the stems very pleasing), a tomato, the two remaining potatoes from the potato salad, the remaining roasted veggies from a few days back, the extremely small part of the avocado that Oliver didn’t want, leftover celery root-apple salad…you get the drift and why I call this compost salad.
Now, I must say that I feel strongly that you make your OWN salad dressing. A simple vinaigrette is NOT hard (see recipe below) and is infinitely better and better for you than store bought. I like a nice crunchy cracker on the side, like Finn Crisps which are 100% rye so a nice earthy flavor.
Soupe à l’Oignon Gratinée
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This recipe, from Ali-Bab's “Gastronomie Pratique,” first appeared in The Times in a 1974 article by Craig Claiborne. I discovered it in a 2007 NY Times Magazine Recipe Redux by Amanda Hesser. It's been a favorite ever since- decadent, simple, hearty, fabulous.
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