8 1/3-inch-thick slices brioche or challah Approximately 8 oz. mozzarella cheese, sliced 2 large heirloom tomatoes (preferably Brandywine), cut into 1/4-inch slices 1/4 cup (1/2 stick) butter Arrange 4 bread slices on work surface. Top bread with half of cheese Read on!
By Elizabeth Winslow “Never trust a skinny cook.” It only makes sense. Someone who loves food, lives for it, thinks and dreams about it constantly, is not likely to be wafer-thin. At times I find myself a little too trustworthy, Read on!
Summer might call to mind lazy afternoons by the swimming hole, the creaky slam of a screen door, and the distant sound of children running through sprinklers, but for those of us involved in the business of food, there’s a Read on!
In the days when I cooked for a living, people often asked, “Where did you go to cooking school?” They were always disappointed to hear that instead of attending the Culinary Institute of America side-by-side with Anthony Bourdain and Mario Read on!
A woman’s lipstick should always be perfect, her presence should perfume the air ever so slightly with Bal a Versailles, she should turn out healthy, delectable meals in high-heeled shoes, speak at least two languages and have a career that Read on!
adapted from www.epicurious.com 4 medium green tomatoes, cut into 1/4-inch-thick slices 1/2 cup yellow cornmeal 1/2 pound sliced bacon, cooked until crisp, reserving 1/3 cup drippings, and drained on paper towels 8 large slices firm white sandwich bread 3/4 pound Read on!
Radishes, trimmed Unsalted grass fed butter, room temperature 1/4″-1/2″ thick diagonal slices baguette Maldon sea salt or coarse kosher salt Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain Read on!
For carrots 2 tablespoons sugar 1 tablespoon fresh lemon juice 2 teaspoons sweet paprika 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon cayenne 1 teaspoon salt 1/4 cup olive oil 1 bunch medium carrots, grated For tapenade 1 Read on!
3 small red potatoes, scrubbed 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard Salt and freshly ground black pepper 7 tablespoons extra virgin olive oil 2 cups cleaned and dried mixed lettuces or sorrel leaves 3 hard boiled Read on!