This simple recipe comes from Jacques Pépin’s cookbook, Essential Pépin. It exemplifies Jacques’ minimum style for maximum taste.
If you haven’t tried making pizza in a cast iron skillet you are in for a wonderful surprise. I usually begin with store bought pizza dough so making the pizza is a breeze.
I wanted to teach this crisp recipe in one of my Zoom classes, because it isn’t complicated and bakes in only 30 minutes. But, after I peeled, cored, halved and chopped the pears, I realized that this takes too long to do on Zoom with people either cooking along or watching.
There is something about being stuck inside during a pandemic that lends itself to making sandwiches, at least for me. I find myself eating them morning, noon and night.
These muffins are loaded with blueberries. Some are smashed while others remain whole. The crumbs are cake like and they have a little crunch from a sprinkling of sugar and cinnamon over the top.
Before peaches and plums disappear this summer, make this delicious salad that promises to make your taste buds sing.
Garlic and shrimp are such a dynamic duo that they’ve been given their own nomenclature, Scampi. Add the sweetness of tomatoes and corn and you triple the shrimp’s goodness.
I’ve had this recipe from Baking Wizard Greg Patent in my files for over a year waiting for peach season. This cake is worth the wait.
This fabulous recipe is adapted from Yotam Ottolenghi. In truth, it isn’t adapted. It is almost verbatim. But there is one difference. At the end of the recipe, Yotam says to serve the salad warm. He gives you no hints whether you can toss it ahead. He just says toss and serve warm.
Looking to add some excitement to that plain everyday burger without too much extra effort or cost? You’ll love how you can ramp up the flavor with the addition of ginger, garlic, soy sauce and topping it off with a very quick and tasty kimchi.
Lighter and silkier than most chowders, this one doesn’t shout corn or shrimp, it simply whispers them.
This crunchy salsa is the perfect topping for Shrimp and Corn Chowder, but it also great with chicken, fish and as a dip.
My first introduction to this recipe was in the New York Times from David Chang’s Momofuku restaurant in the East Village. I immediately was intrigued, because the introduction stated this is a recipe to win the dinner party sweepstakes. The article went on to say that this Korean bo ssam is a remarkably straightforward way to achieve high level excellence with few ingredients.
This recipe is unique because each vegetable cooks separately to its best degree of tenderness and crispness.
This is not a traditional pie crust, because it is made with sour cream instead of ice water. I prefer it because it is easier to work with, doesn’t shrink when pre-baked and is always flaky and tender. This crust is used to make Fresh Summer Fruit Pie, click here for recipe.
All you need for this pie is beautifully ripe nectarines or peaches and fresh black or boysenberries. Cook up the berries with a little sugar and cornstarch and let their glaze fall over the fruit in the baked pie shell. It’s a summertime dream.
Oftentimes the simplest cookies are the best. These are the easiest ever. No mixer. No butter to bring to room temperature and only 6 ingredients. I make them often to bring to neighbors and store in the freezer for whenever I need a pick-up.
Crunchy crimson cabbage, crispy, smokey bacon and tangy goat cheese made such an impression that decades later upon seeing a red cabbage, I knew I had to recreate it.
This recipe comes from my Year Round Holiday Cookbook published in 1982. I am surprised that I was cooking with whole wheat flour and bran back then. It seems like I was using nutritious ingredients well before they were on-trend.
By far my most enlightening culinary creation during these dark shut-in days is this fantastic frozen yogurt. If you have an ice cream maker, all you need is some vanilla yogurt, Greek preferred, sugar and vodka (or any other alcohol to keep it from freezing solid) and you’re good to go.