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Summer Risotto With Corn And Zucchini – Recipe

Summery risotto with corn, zucchini, and tomato oil

One of the great things about risotto is that it is a blank canvas on which you can paint the produce of any place and season.  Restaurants tend to make the same stereotyped combinations over and over again, but don't let that limit your options!

I needed a light …

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Insalata Caprese With Heirloom Tomatoes – The Greatest Salad Of All – Recipe

Insalata caprese with Purple Cherokee heirloom tomatoes

All year I look forward to the brief period when the tomatoes are good enough to eat insalata caprese several times a week.

Because it is made with only 5 ingredients, and you don’t cook them, the greatness is completely determined by their quality. This calls for the finest, …

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Pasta With Eggplant And Fresh Tomatoes – Recipe

Pasta with eggplant and fresh tomatoes, in homage to Norma

Yep, it is summer and the whole deal is to do as little to the beautiful ingredients as possible. This dish is kind of a reinterpreted Pasta alla Norma, a classic Sicilian dish. By reinterpreted I mean: I didn’t have ricotta salata, and I wanted to …

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How To Make A Delicious, Vegetarian Potluck Salad in Five Minutes

Got home from work at 5:30 and the block party / potluck was called for 6:00. Two crazy kids meant I had about 5 minutes to put something together, but I wasn’t about to settle for bland. Last year I brought empanadas, so we have a reputation to uphold! Easy potluck recipes are a dime …

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Iced Lychee With Asian Mignonette Sauce – Recipe

Iced lychee on a bed of ice, with Asian mignonette sauce

Here’s the last of the three lychee amuse bouche (you can see the earlier ones here and here). Sticking again with the idea that peeled and pitted lychee are kind of fleshy and shellfish-like, I made an Asian-twisted mignonette, which a sauce traditionally served with …

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Fried Pita Bread with Fava Beans and Zucchini – Recipe

Fried Pita Bread with Fava Beans and Zucchini

Good pita bread (usually from Basson Bakery) is a staple in our house, which sometimes means we end up with a few stale loaves. I’ve gotten in the habit of tearing them into bite sized pieces, fry-toasting them in olive oil, then garnishing them with whatever is to hand for one of those late night …

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Lychee Tempura With Japanese Pepper Mayo – Recipe

Lychee tempura, with spicy mayo and black sea salt

This is the second in my series of amuse bouche based on fresh lychees. (Here is the first in the series). This one I fried using the small-batch tempura batter from Morimoto: The New Art of Japanese Cooking, and served it with a Togarashi-spiced mayo, black sea …

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