Serves 6 If you can find bay scallops, they are perfect for this dish. If not, sea scallops are still good. If your sea scallops are extremely large, you can cut them in half. Ingredients 1 1/2 lb red and/or yellow peppers (about 4 medium) 1/2 cup extra-virgin olive oil […]
Makes 6 to 8 servings Ingredients 3 tablespoon canola oil 1 lb 8 oz boneless skinless chicken breasts, thighs, or a combination, cubed Kosher salt, as needed Freshly ground black pepper, as needed 1 lb andouille sausage, sliced 1/2-inch thick 1 medium yellow onion, diced 2 green bell peppers, diced […]
Makes 2 cups Ingredients 6 garlic cloves Salt, as needed 1/3 cup pine nuts 2 cups sun-dried tomatoes, packed in oil 1/2 cup extra-virgin olive oil, plus more as needed 1 cup basil leaves, plus as needed for garnish 1 cup grated Parmigiano-Reggiano Directions Mash the garlic and salt together […]
Makes 6 servings Ingredients 2 cups pitted kalamata or other cured black olives 3 anchovy fillets, drained 2 tablespoons capers, rinsed 2 garlic cloves, minced 2 tablespoons lemon juice 1/4 cup extra-virgin olive oil 1 tablespoon chopped parsley, rosemary, or basil Directions Put the olives, anchovy fillets, capers, and garlic […]
Makes one 9-inch galette A galette is a free-form, rustic version of a tart with a savory or sweet filling. One of its main advantages is the ease and simplicity of preparation. For a particularly lovely and tasty presentation, select heirloom tomatoes in a variety of colors. Tomato and Goat […]
Makes 4–6 Servings Trenette
Makes 4 servings Note: If the sauce is too thick, add a little water. If too thin, add a little cornstarch and water. To prepare this thickener, mix 2 tablespoons cornstarch to 1/3 cup water. Drizzle just enough thickener into sauce, stirring constantly, until it thickens slightly after returning to […]
Despite being a huge fan of cheese and butter and birthday cakes, I don’t eat much dairy at home. We don’t get along. I’ve learned to really embrace dairy-free cooking, and though no one believes me when I say it, I don’t miss cooking with milk products as much as […]
Peanut sauce is, to me, sort of what I think ketchup is to 3 year olds. I can eat it on anything, and often, whatever I’m eating it with is the vehicle for the sauce, rather than an equal partner. That’s why this week, when I had a few heads […]