One of the most popular recipes that I ever put on my blog was my Basil Vinaigrette. People went nuts for how it added the perfect pop of acidity to just about anything. This is the same basic recipe but … Read More
The pizza "crust" in this recipe is ready-made polenta, typically found packaged in a tube. It's one of my favorite shortcuts in camp, since it beats stirring a pot of cornmeal on the stove until it turns into porridge. Unlike … Read More
There's a lot of garlic in this recipe, and rightly so for a recipe inspired by gambas al ajilo (garlic shrimp), one of my favorite Spanish tapas. It's bold in flavor but simple in preparation, making it a go-to for … Read More
While some might argue that chili isn't chili without meat (or with beans, for that matter), this three-bean stew is far from lacking in flavor. Five types of peppers, ranging from sweet to smoky to spicy, give a complexity in … Read More
Hot. Sweet. Tart. Crunchy. This vibrant Thai-inspired salad has a lot of things going for it in the flavor and texture departments. Fresh raw vegetables keep it light and crisp, while tender quinoa makes it substantial enough to be a … Read More
Great summertime side.
Here, these easy Parmesan crisps form small cups for a creamy goat cheese mousse. It's best to bake only half the crisps at a time, because they may harden while you're working with them.
This is a merger of two crouton recipes. Bother were similar in their preparation but one had better texture and the other better flavors. So I decided to bring together the best of each recipe to create one amazing version. … Read More
If you want a great Caesar salad, you'd better make it yourself at home or be sure you are ordering it from a first-rate restaurant. the classic version has been all but eclipsed by shortcuts and poor techniques, not … Read More
The unctuous, velvety, creamy texture of this soup is so elegant and satisfying. Curry offsets the richness and cauliflower florets, croutons, and beet chips give the soup some body and crunch. The full recipe makes about 2 quarts.