The giant yellow squash was sitting on my counter, goading me. “Your sister gave me up for you,” it seemed to say. “Do something with me already.” She just didn’t want you, I thought. You were superfluous. Then, today, I thought about it with the extra cooked ears of corn. And the grape tomatoes. And basil … View Post
Tuscan Bread Salad (Panzanella)
I first tried making this traditional Italian bread salad a few years ago just because I was intrigued by what I’d read about it. The dressing is tossed with the bread cubes and soaks in, so you’ll want to get a bit of one in every bite. This is my take on a recipe from … View Post
Extra-Crusty Baked Rigatoni with Beef Ragu
This is my version of the Williams-Sonoma recipe found on their Web site. I added the wine and tomato paste, a little water, more meat for a heartier sauce and cut some fat. Sometimes I make this with ground turkey. This is satisfying comfort food that has proven popular at my house. It’s also … View Post
Greek Green Beans
This may be my favorite way to eat green beans, and I usually prefer them just tender and still bright green (See the green bean recipe posted with Potato, Spinach and Feta Gratin). This way takes an hour, but it’s fairly hands off (especially if you substitute haricots verts, which don’t need to be … View Post
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Roasted Ratatouille Tart
I got this recipe from an Ellie Krieger (Food Network star) cookbook called The Food You Crave. I added the garlic and yellow pepper and upped the cheese. The crust recipe is the original. I had a 10 1/2-inch tart pan, so I increased the crust by half. Next time I’ll add fresh herbs, perhaps … View Post
