Posted by Robyn Lee, August 3, 2007 at 1:15 PM
This recipe for Oven-Baked Tuna with Savory Topping caught my eye as I was paging through Nancy Harmon Jenkins's Cucina del Sole. It's a recipe that really seems of a place—southern Italy—with its olives, capers, basil, and cherry tomatoes—instead of just another generic baked tuna dish.
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Posted by Ed Levine, August 2, 2007 at 3:00 PM
What I love about this omelet from Nancy Harmon Jenkins's Cucina del Sole is its versatility. It's substantial enough to serve as a light supper with a tossed salad or a plate of fresh tomatoes, fresh basil, and mozzarella drizzled with a little extra-virgin olive oil. Of course it would make a stupendous breakfast, brunch, or lunch dish as well. Although the recipe calls for hot cured sausage, you can easily substitute fresh hot or sweet sausage instead.
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Posted by Adam Kuban, April 18, 2007 at 1:00 PM
The recipe that follows has been adapted from Nancy Silverton's A Twist of the Wrist. This is one of those unusual dishes that works well for brunch, lunch, or dinner. Serve it with a crusty baguette and a salad, and all will be right with the world.
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