Grilled Peach Crostini
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Grilled peaches nestled atop burrata and grilled bread and drizzled with honey, olive oil and salt- each bite is a blissful revelation!
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Featured Recipes
Pappa al Pomodoro with a Sage-Oil Drizzle
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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 MoreCauliflower Casserole
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When the weather shifts towards a decidedly fall-into-winter temperature range, my cooking shifts too in an almost subconscious way. I like the way this makes me feel connected to the natural patterns of the world around me. The produce at the farmers market has been glorious of late: the deep greens of the lettuces, kales and their kin and the rich sunset-like hues of the tree fruits, winter squash and cruciferous clan. You almost can't avoid making a casserole or two and such was the impetus for this simple, satisfying bake.
Read MoreBread Pudding, Vanilla-Apple, with Caramel Whiskey Sauce
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What's not to love about a great bread pudding? It's comforting, delicious, decadent and homey, all at the same time. Topped with a caramel whiskey sauce...well, that's perfection.
Read MoreFava Bean Crostini
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A 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 MoreLouisiana Chicken and Sausage Gumbo
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I make a very slightly adjusted version of Emeril's recipe because it is just awesome. There are many versions of gumbo but this, to me, is the archetypal LA GUMBO.
Read MoreSouthern Greens Crostini
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Do you like bacon, remoulade sauce and greens? Then you will like this. If you don't love collards or chard, substitute any other green leaf veggie.
Read MoreGarlic 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.
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 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 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 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 MoreSoupe 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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