Place the ball of buffalo mozzarella on a plate and garnish with the tomato salad. Enjoy!
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
French Lentil Salad with Goat Cheese and Walnuts
Salade de Lentilles au Chèvre et Aux Noix
Our wine-making pal, Nan Bailey, is the local Tom Sawyer. At harvest time at her Alexis Bailey Vineyard we are all invited to lunch, but first we have to pick. Kids and bees are everywhere, and appetites build to farmhand stature by noon.
On Thanksgiving, I don't think any dish inspires quite as much love and jealousy as stuffing. Or, for that matter, technical debate over stuffing vs. dressing. Sure, if it's baked inside the turkey it's stuffing, and if it's not, it's dressing. But to me, it will always be stuffing — it sounds so much more satisfying than dressing, which brings to mind vinaigrette.
You know summer is really here when the farmers’ markets are bursting with ripe, juicy berries -- red and yellow raspberries, small fragile strawberries, lush purple-juiced blackberries -- and the bakers rush to put them on the bakery and restaurant menus at the peak of their short, intense season. Crostatas, or rustic pies, are an excellent way to use peak-of-summer berries or other fruit. These small free-form crostatas make a lot of sense in the home kitchen. You can serve each of your guests an individual pie without having to buy tartlet pans or other special equipment.
Ingredients
Ingredients
Many Argentine cooks keep a jar of homemade chimichurri sauce in the fridge (it keeps for several weeks) to either marinate or season cooked meats throughout the week
Every once and a while, my mother follows one of my recipes. Actually, "follows" is too exacting a word for what goes on. Let's just say, every once and a while, my mother decides to cook something of mine she's seen in the New York Times.