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.
This classic no-cook, no need for an oven appetizer or lunch/brunch entrée, will serve many of your entertaining needs
What makes a salad a Niçoise salad? The answer is surprisingly controversial.
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.
Sweet, jammy caramelized onions over a creamy bechamel sauce sitting on top of a buttery, flaky puff pastry… flavors don’t get more beautiful than this.
This vegetarian “cooking from the pantry” dish, spiced farro with garlicky spinach, packs bold flavors.
Whether you call it a Spanish empanada, an Indian samosa, an English pasty, or an American hand pie, they all have the same thing in common — they are vegetables or meat baked or fried in a dough.