This is Mario Batali's recipe. He says, "it would be better to overcook them by 5 minutes than to undercook them by one." In addition to my two small augmentations -adding lemon and mint- I think toasted pine-nuts would be a great touch. Simple, delicious!
Read MoreAfter Thanksgiving one year, I couldn't bear the thought of another turkey sandwich. This salad was born and is a delicious way to use up leftover roast turkey.
Read MoreSomewhere between a sauce and a dressing, this yogurt-tahini blend is spiced with lemon, cinnamon, cumin, coriander and sumac and is absolutely wonderful. It'd make a great dressing for steamed potatoes or a dip for veggies or a sauce for roasted root veggies...
Read MoreThis is an homage to my love of smoked pimentón and the ways in which Spaniards do right by potatoes!
Read MoreThis pasta dish was inspired by a meal I devoured in Florence, Italy. I don't actually recall what was in the ravioli there, but the creamy sauce flecked with speck (an Italian bacon) was out of this world. This is my homage to that.
Read MoreThis is a delicious variation on traditional basil pesto and is a great way to use up a lot of sage!
Read MoreI really love the way that a gentle massage of olive oil into raw kale softens it enough so that you don't feel you're gnawing on leather but leaves it firm enough that you know you're getting kale at its essence. A zippy garlic dressing is the perfect adornment, and I like the mix of toasted walnuts + sweet sultanas + blanched favas as toppers.
Read MoreA local restaurant makes the most unreal appetizer when fava beans are in season: a fava bean puree atop grilled bread, topped with a shave of Parmesan and a generous drizzle of olive oil. Each bite is out of this world. Obviously, I had to figure out how to make this. Here you go. You'll eat more than you think you can!
Read MoreA wonderfully flavorful way to use an entire bunch of radishes (greens too!), and who doesn't want pistachio-yogurt sauce?
Read MoreAnother sage pesto, this one using the traditional pine nut. Delicious! Serve with pasta and/or grilled salmon, or whatever else sounds good!
Read MoreMy sister, who lives in Italy, made this for us one night for dinner. It was so full of flavor; each bite is succulent and leaves you wanting another. It's also a very simple recipe.
Read MoreThis confit is a wonderful way to make these spring alliums the star!
Read MoreI found this recipe years ago on epicurious and have adored it since. The intoxicating combo of veggies and spice results in a dish you can't stop eating.
Read MoreCreamed anything is pretty great, but creamed kale topped with garlicky breadcrumbs? Heaven.
Read MoreThis is a deliciously indulgent way to enjoy fresh crab meat!
Read MoreThis is a wonderful variation on your basic roasted sweet potatoes. The gremolata adds some zip and the hazelnuts in it, a lovely crunch.
Read MoreThis is a great choice for a quick, delicious weeknight dinner. Butterflied chicken breasts are stuffed with sauteed kale and fontina cheese, wrapped in bacon and then pan-seared until done.
Read MorePerfectly seasoned shrimp atop a roasted garlic, spiced garbanzo puree.
Read MoreA wonderful, wintry blend of flavors. While delicious as a crostini, I suspect this would also be delicious as a savory dessert, atop french toast or tossed with pasta.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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