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 …
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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 …
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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 …
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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 …
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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 …
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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 …
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