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Category Archives: Recipes
Perfect for Picnic Season: Cold Spanish Almond Soup (aka White Gazpacho)
As we head into summer and warmer weather, I begin to think about picnics and foods that pair well with outside eating. This cold Spanish soup – gazpacho blanco – would kick any picnic up a culinary notch or two. … Continue reading
A Pasta That Screams “Spring” (It’s The Sweet Flavor Of Green Peas)
The pasta featured here practically screams “Spring” – thanks to the sweet flavor of green peas. And the beauty about this recipe is you can use fresh peas – or frozen, if you’re in a hurry. (Click here to see … Continue reading
A Spring Veggie Dish That’s Also “All About The (Soft-Cooked) Egg”
Food writer and photographer Béatrice Peltre contributes regularly to the Boston Globe’s food section and pens a wonderful food blog, La Tartine Gourmande. Béa, as she’s known, also likes to prepare this spring-inspired dish for lunch. It combines asparagus, leeks, … Continue reading
An “Exotic,” “Massively Flavorful” Asparagus Salad w/ Ginger-Citrus Dressing
We recently asked our Facebook fans about their favorite spring vegetable. Asparagus was the hands-down winner. No surprise. I happen to love it, too! And so does our friend Viviane Baquet Farre, who developed the beautiful roasted asparagus dish featured … Continue reading
“Green Couscous” – It’s the Green Ingredients – From Yotam Ottolenghi
I like to fish, and I love preparing sautéed fish. And it just so happens the “green couscous” below would be a good pairing for fish, according to famed London chef Yotam Ottolenghi. He calls it “green” because of the … Continue reading
Culinary Bliss: Avocado Mash on Multigrain Toast with “Really Good” Olive Oil
One of life’s simple pleasures is spreading lusciously ripe avocado on good artisan bread, and then adding a generous drizzle of good extra virgin olive oil on top of the avocado – along with a sprinkle of flaky sea salt. … Continue reading
A Spicy Pasta with Racy Origins: Spaghetti alla Puttanesca
Spaghetti alla puttanesca usually is translated from Italian as “whore’s pasta.” Racy accounts abound about the origins of this spicy tomato sauce. They typically involve ladies of the evening. Ladies aside, puttanesca sauce is a tangy, somewhat salty sauce made … Continue reading
A Tomato Pasta Sauce That’s All About the Olive Oil
This rustic Italian dish – pasta pomodoro – showcases tomatoes. And because canned tomatoes are used, you can prepare it year-round. This version comes from the family-style Italian restaurant in New York, Carmine’s. The founding chef, Michael Ronis, says this … Continue reading
Pasta w/ Olives, Capers & Anchovies – or a “White” Puttanesca Sauce
Puttanesca sauce is a tangy, somewhat salty spaghetti sauce made with ingredients typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers, and garlic. Giuliano Hazan, son of famed Italian cookbook writer Marcella Hazan, calls this riff “a tomato-less version … Continue reading
