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.
The Swiss chard here turns silky when cooked. Add the nuts, and you’ve got an interesting side dish (textures, flavors!) that pairs well with any holiday meal.
What is the secret to grilling chicken wings so that they don’t burn or become too dry? Two simple steps will make you a “wing master.” First, make a few slashes across each wing, then combine the wings with a marinade. After two hours of marinating, you’re ready for secret step two…you simmer the wings […]
From Faith — We’ve made this Cilantro-Garlic-Scallion Salad four times already at our house and see no reason to stop. The fact is, we want the sauce on everything, so we serve this as a side salad, or add things to make it a main course. What’s fabulous about this salad is the clean, fresh […]
What makes a chili unforgettable? When the meat and the right combo of spices are cooked slowly enough to make them melt into the sauce. This is the recipe that makes that happen, and the unsweetened cocoa powder addition is masterful, adding dark, dusky flavor. I first discovered this recipe in Cooking Slow, by Andrew Schloss, a […]