Y'all, sometimes I just want a really, really good sandwich, one that rises above the standard turkey or tuna. I want every element to be flavorful and well-considered, and I definitely want the sum to be more than the parts. If juices run down my hands and arms, that's great. If I use three napkins before finishing the sandwich, that's great too.
Read MoreThis glorious salad is summer on a plate. The tomatoes and peaches pair beautifully and are elevated by the herbs, shallots, cheese and vinaigrette.
Use the best tomatoes you can find, and do not refrigerate them before using. Please- you will kill all their flavor and mar their texture. Use a young chèvre if you can, or really, any good goat cheese will do. If you're growing herbs in your garden, use those. They will taste more delicious than anything you buy. And use a ripe peach but not one that is remotely mushy.
On 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 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 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 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 MoreThis lobster pasta is a cholesterol bomb but totally delicious and worth it! I used two lobster tails, steamed them, and then made less of the sauces. I did not use or miss the salmon caviar; this is a very rich meal! This dish is not hard but you really have to pay attention and multitask. Have everything ready to go and at arm's length. Do not overcook the pasta before adding it to the skillet or you'll end up with a gummy mass.
Read MoreNothing to do with BBQ as you know it, this is an indulgent, delicious way to enjoy good shrimp!
Read MoreThis traditional Italian ragu recipe is from one of Mario Batali's cookbooks and is delicious. Make the whole amount so that you have some to freeze- you'll be glad you did.
Read MoreThis is an absolutely fabulous compound butter for use on grilled strip steaks and potatoes.
Read MoreThis is an absolutely delicious, decadent yet humble gratin. It makes for a stellar side dish.
Read MoreThese cheesy bread puffs are simple and delicious and a hit at every party at which I've served them. They freeze beautifully too.
Read MoreOnce 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 MoreThis pasta dish is really simple, quick and tasty, an excellent way to use and highlight fresh mushrooms.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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