5 tablespoons unsalted butter 1/2 cup finely diced red onion 2 jalapeno chiles, stemmed, seeded and finely diced 10 squash blossoms, roughly chopped 1 cup thinly sliced summer squash 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cups Read on!
2 cups extra-virgin olive oil, plus 4 tablespoons, for frying 10 squash blossoms, center parts removed 1 onion, finely chopped Salt and freshly ground black pepper 1 bunch Italian parsley, finely chopped to yield 1/4 cup Large pinch saffron threads, Read on!
1 lb small potatoes 1 1/2 teaspoons salt 3 tablespoons finely chopped shallots (about 2) 1/2 tablespoon Dijon mustard 1 tablespoon whole-grain mustard 1 tablespoon white-wine vinegar, or to taste 1/2 teaspoon black pepper 3 tablespoons olive oil 2 tablespoons Read on!
1 pound linguine 4 ounces bacon, cut crosswise into 1/2-inch slices 1 large red onion, halved, sliced (about 6 cups) 1 bunch Swiss chard, stemmed, chopped (about 12 cups) 1 tablespoon balsamic vinegar 3 tablespoons extra-virgin olive oil 2/3 cup Read on!
When my grandmother made pastry, she used the palm of her hand for a measuring cup. After years of practice, she knew the soft weight of a cup of flour or exactly how much sweet cream butter to cut into Read on!
Life gets crazy. I talk a lot about what I am going to do when things “get back to normal,” but I think it best to accept the fact that normal is crazy. If I waited for normal to eat Read on!