Roast some peppers with just a spoonful of aromatics inside. Result: tasty, squishy-soft peppers that genially pair with burrata… and some great leftovers.
Author Archives: Jody and Ken
Hi, Everyone – I hope your summers are going well, or at least as well as they can be in this strange hard season. Jody and I have taken a week off to visit with our kids, so I thought I’d revisit this late summer salad. It’s colorful, tasty, and my favorite way to eat …
TOMATO PHYLLO SHEET PIES WITH CINNAMON, HONEY AND OREGANO
When Jody was a girl and her parents had a cocktail party, she and her sisters were pressed into service, given trays of hors d’oeuvres and asked to circulate among the guests. As we were discussing how to arrange some of the final shots for this post, Jody produced a small wooden tray, then darted …
Roasted Okra with Guanciale, Peppers and Anchovies
Squint at this dish of roasted okra with guanciale and peppers and you might mistake it for an Italian bagna cauda. Except that okra doesn’t register on Italian culinary radar. Which is not to say that it can’t work with an Italian sensibility. Think of this as American trying on an Italian sport coat. Unexpectedly, …
Seared Scallops with Garam Masala Creamed Corn
Garam Masala is subtle. No one would mistake this for curry. It’s more like a warm summer welcome that announces the flavor of scallops and corn, hands you a drink and a fork, and then gets out of the way.
TRAHANA WITH TOMATOES, FETA AND A LITTLE SPICE
How often do you discover something delicious from a part of the world you know and you’ve never even heard of it? That’s the case with trahana for us, from Greece.
Blueberry Scones with Lemon and Rosemary
Blueberry scones in the summer time are like apple pie in the fall – not to eat either in season is to relinquish a small part of your humanity.
Summer Feast – Steamed Littleneck Clams, Slow-Braised Tomatoes, White Beans and Garlic Scape Aioli
Don’t let the fact that our summer feast has four separate recipes scare you off. The prep is fast and simple and boiled down to it’s essential components the dish is beans, slow-braised tomatoes, clams and mayonnaise. Think of them as old friends, coming from different parts of the world and finally uniting for a …
Potato and Sugar Snap Pea Salad with Kimchi Mayo Dressing
Ken and the kids used to eat baked potatoes with butter, kimchi and sour cream when I wasn’t looking. What if it kimchi, potatoes and sugar snap peas made a summer salad?
Rhubarb Vinegar Chicken
I’ve wanted us to do vinegar chicken for awhile and Jody, who can never see a lily without thinking of three different ways to gild it, suggested we invite rhubarb. Fine with me, as long as it didn’t make my mouth turn inside out. She also knows that I’ll eat rhubarb in just about anything.