Every August, I find myself looking for new ways to stay cool as the tail end of summer draws near. This week, I whipped up an easy tomato gazpacho. The great thing about this recipe is that the base comes together in seconds, and there’s no end to the fun you can have with garnishes. […]
This past weekend, I cam up with a new fave appetizer–caprese sandwich bites. These are easy, quick, and so adorable. Plus, they’re vegetarian and kid-friendly. Oh, and did I mention they go great with a margarita? Here’s what I did: 1.) Trim the crusts off a good loaf of sliced French bread, and cut […]
Nothing says cockadoodledoo like an oven-baked frittata jam-packed with late summer sweet corn, spicy roasted chiles from Hatch, New Mexico, and lots of fresh cilantro. Start this frittata on the stovetop in your cast iron skillet, and then finish it in the oven so it gets puffy and delightfully brown.
Burrata is Mozzarella’s more luxurious cousin. It’s a fresh cow’s milk cheese infused with cream, so that when you cut into it oozes deliciousness. Topped with a peppery arugula drizzle and served with grilled bread, it makes for a perfect appetizer or a simple summer dinner.
There’s nothing more summery than panzanella, a bread salad full of ripe tomatoes, red onions, and, in this case, fresh mint. A great way to use up stale bread and excess produce without having to spend all evening in the kitchen, panzanella is an easy warm-weather alternative to wintery bread stuffing. Serve as a substantial side dish or a quick and easy main course.