Tapenade
Tapenade is seriously savory, salty business. Think of it as a kind of pate made with black olives—with some anchovies, capers, and olive oil thrown in for good measure.
Pasta Salad with Shrimp, Goat Feta, and Basil
We’ve been pining for summer weather here in Boston. It’s been cold, dreary, and drizzly for days. This pasta salad is like a little dose of summer—it’s cool, creamy, and an absolutely fabulous thing to bring to a picnic or barbecue. Assuming, that is, that the sun ever comes out.
Homemade Garlic Mayonnaise (a.k.a. Aioli)
I have another confession to make. When I was a little mouse, one of my absolute favorite treats was a mayonnaise sandwich. Yep, you heard right. A big dollop of Hellmann’s spread on a slice of white bread, then folded in half. (Jam sandwiches, a la Paddington Bear, were a close second.) These days, I still love my mayo. Here are step-by-step instructions for how to make my version of aioli, Miss. Mayonnaise’s sophisticated French cousin.
Garlic Scape Pesto from The Garlic Farm in West Granby
Recently, my mom and I took a little road trip around the countryside in Northern Connecticut. When we happened across The Garlic Farm in West Granby, we knew we had to pull in and investigate. Here’s a photo tour of the farm, a bunch of info on garlic scapes (including how to cook them), plus a super simple recipe for some of the most garlicky, mouthwatering pesto you’ve ever had.
Open-Faced Avocado Sandwich
If butter were a vegetable, it’d be an avocado. (It’s no wonder I love these little green guys so much.) This sandwich is one of my guilty pleasures. It’s a great, no-hassle lunch or dinner in a pinch. I mean, let’s face it: Sometimes, you just don’t feel like cooking.
Eggplant Fries
Be still my heart. Those aren’t french fries. They’re eggplant fries! As in, eggplant in french-fry form. Are they healthier for you? Probably not. Do they make up for it by being super delicious? Oh, hell yeah. Now, I have to admit that I’m conflicted about eggplant. It’s definitely not one of my favorite veggies. [...]
Garlicky White Beans, Two Ways: Dip & Creamy Soup
I have a great—and relatively newfound—love for white beans. (See? I do eat more than meat.) Here are two of my favorite ways to prepare them. The first recipe is for a thick dip that’s fragrant with garlic and lemon. The second is a creamy, spinach-laden soup that uses the dip as a base. A [...]
Rib of the Week: Herb Encrusted Lamb Ribs
I know I’ve been fairly rib-heavy with my recipes lately. I can’t help myself. I base a lot of what I cook on what looks good that day at the market. And when I saw these lamb ribs at the butcher, I couldn’t resist. First, the meat was temptingly rosy and shot through with thin [...]
