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There’s really nothing to it: Get the absolute best-quality tomatoes, olive oil, basil, and mozzarella you can find, put them on a plate, sprinkle with salt and pepper, drizzle with olive oil, and serve. The hardest part is resisting the temptation to add anything else, but stay strong and step

Tomatoes have another week or so to go in most farmers’ markets This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a nice party piece It also packs well once cooled, so take leftovers to work for lunch. Source: Eggplant and Tomato Pie Recipe

Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence In Indian cooking, most spices are toasted before they’re used, a process that brings up their aromatics and mellows and rounds their flavors Here they’re then rubbed onto chicken thighs and grilled, which

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it’s not

Burst Tomato Galette with Corn and Zucchini Serves 4 to 6 as a main or 8 as an appetizer or side dish For the pastry: 1 1/4 cups (160 grams) all-purpose flour 1/4 teaspoon table salt 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces and