This dish was inspired by two things: a trip to a restaurant called Finch's in Bloomington, Indiana, and a later trip to the farmer's market. At the restaurant, they served me a rich pasta with corn, crisp snap peas,...
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Sometimes it seems like almost any pasta dish can be transformed into a polenta one—and in the process, made twice as luxurious. There's something about polenta that's decidedly upmarket, despite the fact that it costs next to nothing to...
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Photograph from seaworthy on Flickr Panzanella (tomato-bread salad) and pappa al pomodoro (tomato-bread soup) both intimidated me as a home cook—until a couple of loaves of old bread forced me into trying them. As it turns out, it’s pretty hard...
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In his debut post on Serious Eats,
Mario Batali raves about farmstand tomatoes: "The myth of summer tomatoes will continue, but real cooks know that the maximum flavor raver for the golden love apples' peak of perfection is in fact September and even October." With a quick and easy recipe for
Spaghetti al Pomodoro.
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And so the time has come to say goodbye to Vegetable Harvest, this week's featured book. Our final recipe from Patricia Well's potager-inspired cookbook is one that shouldn't tax you too much on the penultimate weekend of summer; it calls...
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The hardest part about the stuffed vegetable recipes that I’ve tried is that whatever I happen to mix together—no matter how thoughtful the combination—has to come to together perfectly at the same time. Which, as I’ve found out the hard...
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