What we all need for weeknight dinner is something easy and good—it’s that simple. How about pecan-crusted fish fillet? Or one of my all-time favorite Mediterranean pasta dishes, Greek Shrimp Couscous, Feta, Olives, and Lemon.
And for dessert—the summer crowd-pleaser for grownups and children—The Great Grape Freeze. You get the idea. This is where I invent and find stress-free recipes we can all eat and enjoy on busy weeknights.
Raymond Tubbs says
When you sauté garlic in olive oil add a couple of anchovy fillets which will
melt into the oil. This adds really compatible flavor and complexity.
In season throw some chopped chives on top before serving.
Results, an already great, simple dish made even better.
Faith Middleton says
Raymond, I do this all the time, so I’m very happy you wrote to recommend it. Melted anchovies soften in flavor as well as texture, adding a back note to dishes that makes them intriguing. Have you ever tried a recipe in Barbara Kafka’s book Vegetable Love, featuring cauliflower florets, olive oil and anchovies fried in a very hot pan and served over pasta? The anchovies melt, as usual, the cauliflower browns and it’s incredible when it hits the pasta. Vegetable Love is one of my favorite cookbooks of all time from a legendary recipe expert. I bet you can Google the recipe online. Happy Anchovy Holidays, Raymond! Your Pal Faith