2021, January
Simplest Guacamole
Find me someone who doesn’t like guacamole and, barring something like a life-threatening allergy, I’ll find you a liar. (Did I go too far?) This is simple, fresh, and totally open to tweaking, but [...]
Continue reading
Poached Pears with Cream
Combine water, sugar, bay leaf and cinnamon stick in a large saucepan. Bring to a simmer, stirring occasionally to dissolve the sugar. Add pears and cover saucepan. Gently simmer pears until fork-tender, 25 to [...]
Continue reading
Borlotti Beans with Hazelnut Breadcrumbs
I love breadcrumbs. So much depth of flavor and texture from such a humble ingredient! I started making this version, made from nuts instead of bread or Panko, when I was the Recipe Developer & Tester at [...]
Continue reading
Apple Pear Compote
Heat a large pot over medium heat. Add the apples, pears, and water; cook, stirring occasionally, until the two thirds of the fruits are broken down and a sweet scent is emitted, about 10 to 12 minutes. (Lower [...]
Continue reading
Bitters-Roasted Peaches and Cream
I probably won’t tamper with a rare, perfect, in-season peach. That peach will probably be eaten outside or over the sink. For all other peaches, I love this riff on peaches and cream. Roasting brings out the [...]
Continue reading
Don Roberto’s Penne alla Bolognese
Heat olive oil and butter in pan over medium heat, adding chopped onion once the butter has melted and begun to foam. Stir in garlic or garlic powder. Cook until translucent and fragrant, about 5 minutes. Step [...]
Continue reading
Buckwheat Banana Bread
If this banana bread doesn’t make you fall in love with buckwheat, I think you’re a lost cause. Swapping out 1/3 of the all-purpose flour for the buckwheat flour adds a uniquely rich flavor and [...]
Continue reading
Soda Bread and The Full Irish
Make the soda bread: Set an oven rack in the center of the oven. Preheat oven to 450F. Step 2 Sieve dry ingredients into a large bowl; add currants and stir to lightly coat. Make a well in the center. Pour [...]
Continue reading
All-Purpose Italian Salsa Verde
This Italian-style salsa verde might be my most-used condiment. Spoon it over eggs. Layer it in a sandwich. Drizzle it over roasted fish or seared steak. Toss it in a salad with a squeeze of fresh lemon juice. [...]
Continue reading
Skillet Pizza with No-Rise Olive Oil Crust
My mom made an olive oil dough for anything from savory tarts to double-crust apple pie. Hers was a take on my grandma’s olive oil crust recipe, and my take is a further variation within three generations of [...]
Continue reading
