Summer Scafata

Oh, my goodness people. Please make this soon. This seems very simple. Boring, even. And Zucchini? Please. But everything comes together and cooks and becomes….divine. I was doing a happy dance in the kitchen after my first bowl of this.  This is a simple vegetable stew that will make you believe in veggies.  After about … Continue reading

Pasta with asparagus and lemony bread crumbs

This is slightly adapted from The Chew’s cookbook–the market didn’t have any fresh peas yet, so I omitted them and used only asparagus. If you’ve never cooked with asparagus, there’s an easy way to tell what part is edible: bend the stalk in half. The top part, the good part, and the bottom, woody part, will separate. … Continue reading

Menu plan for Christmas Week 2012

When I’m home for Christmas break, I love to cook, especially when it’s going to be chilly like it’s forecasted to be. This year is a bit busier than other years, but I’ve still got a lot of cooking planned. Here’s what’s up: (bold is a new recipe!) Tomorrow: Assuming no other dinner plans pop up, … Continue reading

Thanksgiving: Side dish–Confetti Corn

I love this dish. I’ve made it for a New Year’s dinner, and now it has a place in my T-day repertoire. It’s easy, fast, and really tasty. The original recipe specifies summer fresh corn, but by using frozen, you can make this anytime of year. It’s also a good chance to practice your knife … Continue reading

Cooking with Julia: Concombres au buerre

So tomorrow is Julia Child’s 100th birthday. In her honor, I re-watched Julie and Julia, got Vol. II of Mastering the Art of French Cooking, and started reading a book of her letters with Avis DeVoto. I am in full French Cooking mode. I’m not alone; quite a bit of the blogosphere is as well. PBS has … Continue reading

Preserving summer: Slow-roasting tomatoes

Friends, one of my favorite parts of summer is here! That’s right. Tomato season. Since my own tomato plant was stolen (yes, really) back in the spring, I have had to rely on the local markets to start giving me local tomatoes, because they are much better than any other kind you can get. And … Continue reading