4 large or 6 medium red, gold or yellow sweet peppers (like Marconi!) 6 ears white corn shucked 1 tablespoon extra-virgin olive oil 1 cup chopped onion 2 garlic cloves, minced 2 cups sliced mushrooms 1/2 pound cherry tomatoes Read on!
1 pound summer squash, cut lengthwise into quarters olive oil salt and pepper 4 shallots, minced 1 large clove garlic, minced 1 pound oyster mushrooms, stems removed 4 teaspoons tomato paste diluted with 1/4 cup water or red wine 2 Read on!
1 cup diced cucumbers 1/2 cup grape tomatoes, halved 1/2 cup chopped parsley, leaves only, no stems 1/4 cup chopped mint leaves, no stems 1/2 to 1 green pepper, diced 1 bunch green onions, finely sliced 1/2 teaspoon sumac 2 Read on!
1/4 cup (1/2 stick) unsalted butter 2 1/2 cups chopped onions 1/2 pound mixed crimini and oyster mushrooms, sliced (about 3 cups) 1 pounds white scallop or other summer squash, grated 1/2 c vegetable or chicken stock 4 cups basic Read on!
Salt 1 large eggplant (1 1/2 pounds or so), peeled and sliced into 1/4-inch thin slices Extra virgin olive oil for brushing on eggplant 2 tablespoons extra virgin olive oil 3 large cloves of garlic, minced 1 28-ounce can diced Read on!
There’s something about a pumpkin that makes me go all silly. At first sighting each year, I squeal with delight as loudly as the children do. I’m not sure if it’s because pumpkins are harbingers of fall, cozy nights, and Read on!
Last week, I received a disturbing email from someone who was quite worked up about the pig roast we have planned for next month. The response overall has been great, and I personally can’t wait to spend a beautiful autumn Read on!
One of my favorite cooking philosophies comes from Judy Rogers, chef and owner of San Francisco’s Zuni Cafe. Anytime you come up with a recipe, or an idea or technique in the kitchen, she says, stop and think, “Wait. How Read on!
1 onion, minced 4 cloves garlic, minced 1 chicken carcass, meat removed and set aside 4 oz mushrooms, sliced 1 pound summer squash, sliced 1 small tomato, diced 1 c cooked wild rice ½ c white wine 1 piece parmesan Read on!