In this recipe from her new cookbook, A Change of Appetite, Diana Henry elevates the classic caprese combo of mozzarella, tomato, and basil with the addition of nectarine. The ripe fruit adds a juicy sweetness that I never realized was missing. Dressed with just olive oil and white balsamic, every element shows at its best. So simple, so smart.
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Oven-roasted tomatoes get sweetness and depth from maple syrup and balsamic vinegar in this winter-friendly twist on traditional caprese salad.
A caprese salad stuffed into a hot and crispy grilled cheese sandwich.
The classic Italian salad of tomato, mozzarella, and basil gets a hearty lift with the addition of pasta and chicken.
Taking a cue from the piazza style of cooking (which produces similar results to the Spanish technique of cooking seafood a la plancha), this recipe calls for cooking the scallops on a blazing hot surface inside of a grill. From there, it's pretty familiar: grilled red onion, a simple dressing of olive oil and lemon juice, and fragrant basil over the whole mess. For me, it was all a lovely goodbye to summer.
When the dining hall became unbearable in college, I would treat myself to a fresh tomato, mozzarella, and basil sandwich at my favorite bakery. This combination fueled my most desperate studying, even in the dead of winter. At the time,...