Category Archives: Sauces, Spreads, Dips and Dressings

Roasted Shallots

When on holiday I always like to come home with something reminiscent of my trip: an artifact, a sculpture, some pottery, a blanket. Something. This time I came home with the idea to reproduce these delicious roasted shallots. That's something. Not exactly worthy of a place on the mantel, but definitely worthy of a place at the table.
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Summer Tomato Sauce

Sitting here in my hot kitchen, (day seven of a broken air conditioner), it's hard to envision actually cooking something and heating up the room ... making it even more uncomfortable!
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Greek Salad

Summer brings one salad after another, many nameless but all delicious and fresh and seasonal. Everything seems to work and the combinations abound. Occasionally I pine for a classic: this summer I seem to be volleying between traditional Greek and improvised Nicoise ...
sundried tom dip -in bowl 3

White Bean Dip with Sundried Tomato and Feta

I'm on the treadmill a couple of weeks ago watching the Dr. Oz show -- how can't you like a guy who's primary mission seems to be educating his viewers to make healthier choices?? As usual he's identifying one food or another ...
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Mint and Pea Sauce

This is one of my all time favorite sauces. I've used it as a pasta sauce, tucked it in panini, spread it on crostini, and it's sublime with lamb -- but I'm most partial to serving it either under, on, or alongside seared-roasted salmon fillets.
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Roasted Tomatoes

I seldom throw out old tomatoes. I often end up with cherry tomatoes that are just beginning to shrivel. Or beefsteak tomatoes that are beginning to soften. They seem un-useable, but actually there's nothing wrong with them, except for the texture -- as long as they haven't started to rot in spots. I usually have an abundance of tomatoes in my kitchen -- various varieties depending on the season.
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Lamb Ragu, with a Bissel of This and a Bissel of That …

I love recipes that come together with 'a bissel of this and a bissel of that'. It always reminds me of the way my Bubie Annie cooked. Hard to follow her explanations, but the result was always a rustic masterpiece. She made strudel that was legendary; a procedure my sister Ellen watched and documented but I never had the wisdom to do.