In the Crisper Featured Veg: Escarole Prep: Wash in several changes of water Eat: Raw in salad, sautéed, in soup Substitute: Kale, collards, spinach (cooked in soup) or bitter salad greens (raw) Did you see the movie Juno a...
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When it's time to grill, the one thing I crave most is a great big steak. I'm talking a massive 16-ounce, one-inch thick monster. Accept no substitutes. One of these guys can easily feed two, and I actually still...
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Minestrone is a spring rite of passage, but it continues into the summer. The first minestrone, with snap peas and asparagus, is beautifully simple. Then as more vegetables are available, the options increase. I'd never tried Genovese minestrone before,...
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The latest issue of Esquire has a big feature on breakfast and included is a recipe for green eggs and Parma ham from Evan Funke, the chef at the Rustic Canyon in Santa Monica, California. I've doubled the recipe (it...
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I'm all about simple pasta dishes, so this one, which combines two sauces at the very last second, originally struck me as needlessly extravagant. But I couldn't help but be intrigued. One sauce is a bare-bones tomato sauce with...
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Today's Cook the Book recipe, excerpted from Bobby Flay's Grill It! is for grilled portobello mushrooms with hazelnut pesto and goat cheese. Vegetarian entrées don’t get much better than this—beefy portobellos are sturdy enough to stand up to the open...
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This recipe is a twist on the straightforward pasta-with-pesto dish, but summer corn sweeps in to add morsels of sweetness, while zucchini brings crunch, and bacon provides a full savory flavor.
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©iStockphoto.com/subjug Pesto is one of those near perfect foods: easy to prepare, bursting with verdant flavors, and an excellent choice for make ahead meals since it lasts forever in the freezer. Just about every home cook has a tried-and-true version...
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While at the market this weekend I picked up a giant handful of garlic scapes, the rather beautiful garlic flower that looks a bit like a pig's tail—they were too inexpensive and attractive to pass up. I knew I wanted...
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It's very hot in the Midwest right now, so I’ve been trying to keep cool any way I can. The many crisp green salads I ate to cope with the heat were fine for a while, but I need to...
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