Fried Zucchini

This is a simple recipe. Sometimes I grate lemon zest over the zucchini just before serving to give it a more floral note. I also have “upped” the cayenne to give them a spicy heat. Your call. You can also bread and freeze these and fry as needed. Frying them from cold or frozen is  Continue Reading »

Slow-Roasted Tomatoes with Tarragon Dressing

I am always looking for a new way to serve tomatoes. They are underrated as a side dish because they are too often busy doing salad or sauce duty. I like using standard plum tomatoes for this but whatever looks best is what you should buy; I have also made this with cherry and heirloom  Continue Reading »

Chilled Cucumber Soup with Fiery Yogurt Sauce

I keep a little skin on the cucumbers because it deepens the flavor and color of this refreshing soup. My thoughts about chiles: Sometimes I’m in the mood for a mouth-numbing hit of heat and sometimes I want something milder. If you use a jalapeño and want to calm it down, remove the seeds and  Continue Reading »

Roasted Carrots with Fresh Chilies

Roasted Carrots with Fresh Chilies

I love these carrots because they are so simple and a nice balance between spicy and sweet. I like to use two different kinds of chilies with this recipe: one that can be floral and one that may be spicier. I love the Piment de Padron that I buy in my local market. I also  Continue Reading »

Watercress Soup

This is a great soup as long as you don’t tell people what they’re eating until they’re swiping the bottom of the bowl with slices of bread and asking for more. These flavors just end up tasting something like spinach with hints of basil and peppery watercress. And it’s more unusual! Serves 6-8 ½  stick unsalted  Continue Reading »

Spicy Cabbage Slaw

I have a long-standing love affair with cabbage and fully understand why sleek, long ears of corn, poetically soil-covered potatoes or vibrant, crispy sugar snap peas may win your heart over that thankless-looking green bulb in the “b-squad” nosebleed bleacher seats of your produce section might get passed by. But stop and think again. I  Continue Reading »

Bacon and Brussels Sprout Pizza

Bacon and Brussels Sprout Pizza

This pizza taste like fall to me. I love bacon and cooking it in water first, I find, takes away the greasy quality and leaves me with pure crunch and flavor. A little trick I picked up at Guy Savoy in Paris…. But here’s the real kicker for this recipe: I have served this as  Continue Reading »