Pappa al pomodoro is the consummate comfort food. Humble, simple, rustic, and hearty, I am always amazed that five extraordinarily basic ingredients can be cooked into something so spectacular.
Read MoreThis one-pot chicken meal is fairly quick to pull together, can be made ahead, makes great leftovers and just bursts with flavor!
Read MoreA potage incorporates the vegetables (and/or meat) one has on hand, and today, a cold, gray one, I considered that a comfort dish like a fresh potage would not only satisfy but help me clean through my kitchen.
In my fridge I had a fresh pound of parsnips and some lingering rutabagas. My pantry proffered a handful of small red-skinned potatoes, some shallots, garlic and good olive oil. And a glance at my windowsill reminded me that one of the persimmons I’d plucked last month was finally seriously ripe.
Potatoes, onions, cheddar cheese and bacon come together in one pot to make a hearty, flavorful, comforting meal! MoMo, the salad chef in my grandparents' restaurant, created this dish.
Read MoreOn days when a comfort dinner is needed or simply desired, soup often fits the bill. It warms us when we're cold, soothes us when we're sick. It just feels good going down. I've been on a potato tear lately, craving them all the time and in every which way: mashed, roasted...you get my drift. Next step: soup!
Read MoreI ordered and marveled at the quinoa and honey-glazed carrots I enjoyed during lunch at Gramercy Tavern one day; this is my version of it!
Read MoreHave mercy, this is good. If peaches aren't in season, substitute a fruit with a similar taste profile that is.
Read MoreThe creamy, nutty texture of the black rice pairs so nicely with chopped mango, scallions, avocado and a lime-serrano-rice wine vinaigrette!
Read MoreThis is one of the most popular recipes I’ve ever served. It’s perfect in every way and came from Epicurious. Look for Grade B pure maple syrup which has a more assertive maple flavor than its Grade A kin.
Read MoreThis 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 MoreA super-flavorful red chili scented with cinnamon, chock full of beans and easy to make with a number of pantry staples.
Read MoreI adore sunchokes; they're nutty, earthy, flexible tuber. Here, I've used them in a wonderfully flavorful, robust, rich (but not heavy) winter soup!
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 MoreWow! Brown butter mushrooms, lots of fresh marjoram, shallots, brown rice and goat cheese make for a fabulously hearty and fairly healthy dinner. Yum!
Read MoreIn Italy, we ordered an appetizer of small rolls of bread (hot! salty! slicked in olive oil!) served with prosciutto and melted stracchino, in Italian cheese that is wonderful. Though I don't like ham and often dislike cured hams like prosciutto, too, this dish was incredible. Here's my version. Fabulous!
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 such a simple yet sophisticated and über-flavorful meal. Use best-quality filets, preferably from grass-fed happy cows.
Read MoreDo you love seafood bisques but find yourself wishing for something lighter on occasion? This cream-free bisque is a beautiful marriage of shrimp, brandy and aromatics and uses cooked rice in place of the cream. You'd never know!
Read MoreThis is the best recipe I've found for recreating the wonderful Louisiana staple! I found this online but cannot for the life of me remember where. I've made only a few minor tweaks. Extras freeze well! Keep in mind that your dried beans will need to soak overnight and that once the dish is fully cooked, it's great to let it sit in the fridge overnight as the flavors will come together more fully.
Read MoreI do believe I could eat spaghetti alle vongole every day. It is simple Italian food at its very best. This dish is perfect!
Read Moremusings from a stay-at-home, cooking-obsessed mom
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