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Faith Middleton's Food Schmooze

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extra virgin olive oil

Grilled Vegetable Salad with Brown Butter Vinaigrette

Grilling vegetables and dressing them with a rich dressing is a revelation. Use as many colors and varieties of vegetables as possible.

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Lidia Bastianich’s Rigatoni with Italian American Meat Sauce

Lidia Bastianich_Rigatoni with Italian American Meat Sauce

This recipe is a traditional Italian American favorite for Sunday lunch. It makes enough sauce for 4 pounds of pasta. If you have a big crowd, you can use the whole batch, but if you only want to cook 1 pound of pasta, don’t worry—the rest of the sauce will freeze well for several months. On a Sunday, this brings everyone in my family to the table.

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Classic Meat Loaf Sandwiches with Tomato Jam

Classic Meat Loaf Sandwiches with Tomato Jam_recipe

I learned to not mind leftover meatloaf, because what better way to use up extras than in a meat loaf sandwich? Nowadays I eat the sandwiches with my homemade tomato jam, but store-bought ketchup is delicious, too.

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Roasted Carrot and Avocado Panzanella

Roasted Carrot and Avocado Panzanella_recipe

Roasted-carrot salads aren’t anything new, but I definitely amped mine up.

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Nigella Lawson’s Turkish Eggs

Nigella Lawson_Turkish Eggs recipe_Photo by Jonathan Lovekin

Trust Nigella: Turkish eggs, eggs poached on Greek yogurt, is a revelation and a complete sensation.

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Super-Fresh Pasta with No-Cook Tomatoes, Cheese and Basil

tomatoes_basil

When the first good tomatoes appear, I buy fresh basil and a good sized chunk of Parmigiano-Reggiano, and whip up a no-cook pasta. It’s not the heat. It’s the deliciousness. I like it even better than the red sauce of winter.

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