I like to pair dishes, like a Margherita pizza, with bold, unconventional flavors, like coriander and nigella seeds.
baking
Naan
The naan dough is actually a twofer, because you can use it as a base for flatbread pizza. While the choice of toppings is endless, Margherita pizza sprinkled with nigella seeds is my favorite way to eat up all those colorful little tomatoes we grow in our backyard.
Extra Helping: Great Big Enchilada-ish Bake
Cheese is basically the most expensive of the ingredients here, and even without especially savvy pre-ordering in bulk, I am able to make this and a side vegetable for 140 people for under $200, which is not too shabby.
Blueberry Jar Bread
As the thunderstorm turned into a misty drizzle, we devoured dessert – thin slices of rum cake layered with blueberries that had been cooked in orange liqueur and port wine, topped with freshly whipped cream. The blueberries we ate came from the Pearl River Blueberry Farm near Poplarville. Since most summer trips to Wolf River […]
Cooking with Scraps: Any-Season Strata
A strata is a versatile dish for clearing out odds and ends in the fridge, and it’s make-ahead friendly. A strata is also one of the best ways to put stale bread to good use.
Dorie Greenspan’s Triple-Layer Parsnip and Cranberry Cake
A layer cake is like a fanfare: It blares “Celebration!” Full of flavor, this cake is based on nuts, cranberries and grated parsnips, a vegetable that might not spring to mind immediately when you’re thinking cake.
