With a little sense of adventure, pesto can become one of the most versatile sauces in your kitchen. Like everyone else, I began with the classic pesto based on fresh basil. However, since I can never leave well enough alone (in the kitchen, for sure) I began to experiment with other fresh herbs in my garden. I mean, I love basil as much as the next herbophile, but why couldn’t cilantro or arugula step into this simple garlic/cheese/oil formula? The answer is— they can!
I started out with a lot of tomatoes to use up. I canned some, I made salsa and pasta sauce. And then I started to think about ketchup. Why couldn’t I make some kick-ass ketchup? Surely I could improve on this condiment that’s become such a staple it’s a commodity.
Gratins have always been one of my favorite side dishes for an elegant meal. Potato is the classic; the addition of mushrooms here adds another layer of earthy goodness. This dish can be assembled up to 1 day before and baked at party time or the gratin may be completely baked the day before and reheated to serve.
This hummus is such a lovely way to use the mountains of roasted peppers I create when they’re in season.
Tips for some of the most common preparations for fruit and vegetables.
I’ve been making this salad for over 30 years with undiminished enthusiasm. Honestly. And I’ve always treasured the way it came into my kitchen. When she found out that I really loved to cook, an elderly Armenian neighbor described this intriguing salad from her parents village in vivid detail. No recipe, just hand gestures and sound effects.
As the weather starts to cool off, I find that I’m actually delighted at the idea of socks and sweaters and steaming bowls of long-simmered dishes. I came up with this somewhat simplified version of classic French onion soup to satisfy my new found longing for those unctuous, slow cooked flavors.
Tomato soup is a comfort food classic. In this simple variation, fresh ginger is added to give the soup a little modern pizzazz. Serve this as a satisfying lunch or as the first course of a hearty supper. The soup can be prepared and refrigerated up to 2 days before serving.
The flavor of tomatoes fairly bursts out of this unusual appetizer. Serve this before a meal of seafood or pasta. For a formal meal, add 2 whole poached shrimp or crab claws to garnish each serving. Tomato Ice can be made up to 2 days ahead.
When tomatoes are this down-right, decadently delicious, I’m looking for ways to slip them into every kind of dish. One of my favorite recipes from Provence is the classic Tarte Pissaladiere, which typically focuses on caramelized onions. I thought it couldn’t hurt to slip a couple of slices of a Summer Gem or Japanese Truffle on top. And boy, was I right.
