I was going to make panzanella, and I wanted plump, voluptuous, vine-ripe tomatoes, warm from the sun, with winey juices and the sweet-tart flavors that only good soil, careful tending and hours of sunlight can create. Unfortunately, in the summer Read on!
I have a lot of cookbooks. Some people might consider that an understatement, especially my husband, who has hauled them from house to house a ridiculous number of times, but I feel like I can never have enough. I sleep Read on!
For salsa 3 ripe but firm peaches, unpeeled, pitted and cut into 1/4-inch dice 1/4 cup red onion, finely diced (about 1/2 small onion) 2 tablespoons canned chipotle chiles in adobo, minced 1/4 cup fresh lime juice 1/4 cup fresh Read on!
For dressing 1/4 cup whole-milk yogurt 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 1 tablespoon minced shallot 1 tablespoon finely chopped fresh chives 1 teaspoon sugar 1/2 teaspoon Dijon mustard 1/4 teaspoon salt For salad 1/2 bunch Read on!
1 bunch beets, trimmed, leaving 1 inch of stems attached 1/4 cup extra-virgin olive oil 5 ounces chevre, chilled 30 fresh sorrel leaves (about 4 by 2 inches), leaves halved lengthwise and center ribs and stems discarded Preheat oven to Read on!
1/2 pound fresh mozzarella, coarsely grated (2 cups) 1 cup cooked small red beans or kidney beans, rinsed and drained if canned 1/4 cup crumbled smoky bacon (optional) 4 cups corn tortilla flour (masa harina) 3 cups water at room Read on!
Some of the world’s most delicious culinary inventions were born of necessity. Too much, too little, too fresh, too hard to transport? Taste nirvana. Bacon, smoked salmon, duck confit, wine, whiskey, cheese, hominy, sauerkraut . . . all of these Read on!
Some of the world’s most delicious culinary inventions were born of necessity. Too much, too little, too fresh, too hard to transport? Taste nirvana. Bacon, smoked salmon, duck confit, wine, whiskey, cheese, hominy, sauerkraut . . . all of these Read on!
I heard Stephanie’s laugh before I ever laid eyes on her. Thomas and I had just moved to Austin; we’d read about Dai Due supper clubs, and, intrigued, decided to attend one at Rain Lily Farm. Poking around this magical Read on!