Garlic Bread a la Louisiana
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This is an old family recipe that is irresistible. Dripping with garlicky butter that's studded with parsley, paprika and cayenne, you will never be able to eat just one piece.
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Featured Recipes
Whole Wheat Spaghetti with Chicken, Fennel, Currants and Mascarpone
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In the mood for pasta, I was rummaging in my fridge and saw shredded rotisserie chicken, fennel and a bit of mascarpone. Some random flash of old reminded me that I’d once seen a dish with pasta, chicken and currants. YES! So, I sauteed some garlic, fennel and currants in some olive oil, salted it well, added a healthy dash of cinnamon and some chicken, sauteed some more, deglazed with some of the white wine I was drinking and kept warm.
In the meantime, in super-well-salted water, I cooked some whole wheat spaghetti until al dente, reserved 1/2 cup of cooking water, and then tossed the pasta, a nice knob of mascarpone and about 1/4 c cooking water into the fennel-chicken mixture. I stirred/cooked it all over low heat, adding a bit more cooking water as I went to keep it vaguely saucy, and served with freshly grated parmesan and some chopped fennel fronds on top.
Artichoke-Olive Dip
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This is unbelievably simple, always tasty, can be made ahead/saves well, and I've never served it to anyone who didn't ask for the recipe afterwards.
Read MoreLusty Sungold Love
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If you read Em-i-lis at all regularly, you might know how I feel about summer tomatoes. Obsession is not too strong a word. This recipe came about as an homage to Sungolds, that marvelous orange cherry tomato variety.
Read MoreGrilled Bread with Thyme Pesto
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Once you get past having to de-leaf a huge number of thyme sprigs, this is beyond fabulous, and you'll be glad you made it! Scrumptious!
Read MoreSpicy Barbecue Sauce
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Tom and I found a version of this fantastic recipe years ago and have been adapting it to our taste ever since. This is fiery, so if you want less heat, reduce the amount of hot paprika and/or cayenne.
Read MoreSummer Ribollita with Basil-Pinenut Pistou
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This is a marvelous way to use up many of the veggies that have accumulated in your fridge. The foundation for this recipe is a soup from winneab, a Food52 cook, as well as my sister's Tuscan ribollita.
Read MorePat’s Baked Beans
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We found this recipe years ago on AllRecipes and have changed it only slightly. These are absolutely delicious baked beans- the best I've had.
Read MoreBurnt Eggplant with Tahini
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This is a marvelous dish from Yotam Ottolenghi's Plenty. The pomegranate molasses lifts the eggplant-tahini blend to new and sweeter heights.
Read MoreEm-i-lis’ Green Machine Salad
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I've never been a coleslaw fan, but I do like the idea of thinly sliced veggies in a tangy, creamy dressing. The crisp, crunchy freshness of Granny Smith apples, celery and fennel is infinitely pleasing, especially when dressed with a refreshing aioli infused with celery leaves and fennel fronds. This is a great summer salad; hearty enough to be a simple lunch when paired with some great bread and/or some grilled shrimp, or a terrific start to dinner on the patio.
Read MoreSquash and Bean Salad with Lemon-Feta Vinaigrette and Za’atar-Spiced Pine Nuts
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This is a delicious summer salad and is flexible regarding ingredients; use vegetables that you have on hand, that approximate the texture of these.
Read MoreSpicy Shrimp and Spaghetti Aglio Olio
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This pasta dish is not subtle: you need to love garlic, anchovies and shrimp to groove on it, but if you do, this meal sings and you'll love it!! I found this recipe years ago and have been cooking it for us ever since. It
Read MoreChili Verde
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I found the original recipe for this Chile Verde on foodnetwork.com; it was the 2001 champion and was written by Karen Ray. This is a really delicious, bean-free chili!
Read MoreCorn, Tomato, Basil and Bacon Pie
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This simple, delicious pie is a summer picnic in one dish!
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 MoreSeared Radish and Hakurei Turnip Crostini
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This recipe is very slightly adapted from Melissa Clark's Radish Crostini. It's a delicious, unique way to use fresh radishes.
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 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.
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