Last spring, I made many asparagus lasagnas. Now that late season zucchinis are still available, it is their turn.
Pillowy soft little potato dumplings, that is how I would describe gnocchi.
What makes a salad a Niçoise salad? The answer is surprisingly controversial.
Have a birthday, anniversary, dinner party or another special occasion? Make this ossobuco recipe. Your guests will thank you.
Clafoutis are usually a sweet custard dessert with cherries or other fruit. However, they have a savory side, too.
When I think of Mediterranean ingredients, sun-dried tomatoes, lemons, and olives come to mind. But cabbage? Not so much. However… 🙂
Another “from the pantry” dish perfect for cooler weather, this borlotti or red kidney bean stew is Indian inspired with its warming spices.
The butternut squash in our garden are going bonkers – good thing there are so many ways to enjoy them!
This vegetarian “cooking from the pantry” dish, spiced farro with garlicky spinach, packs bold flavors.
This is my version of San Francisco’s Barbacco restaurant’s lunch staple, braised chicken thighs with green olives and almonds.