Okay, my friends, here it is: This is the kind of recipe you’re here for. It’s truly luscious, sensuous with cream and bright with tangy lemon. But even better, it is dead simple. The shopping list for this luxurious lemon-cream sauce? Butter, cream, and lemons. I often read in Italian cookbooks that a simple…
Tomatoes Rockefeller (Baked Tomatoes Stuffed with Spinach and Cheese)
I have a problem. The most beautiful, prolific tomato plant in my garden – a Russian hybrid called “Japanese Black Trifele” – is finally ripening its branches full of tomatoes. What’s the problem, you ask? The beautifully pear-shaped fruit don’t taste great. They’re a little watery, a little bland. Not terrible, certainly better than supermarket…
Savory Fig and Shallot Jam with bonus recipe: Wilted Spinach Salad with Fig Dressing
Take a deep breath. Can you smell that first whiff of fall in the air? In Albuquerque, the scent of early fall is the rich, mouthwatering aroma of green chile tumbling in the spinning mesh barrels of propane-fired roasters. Take a trip up the mountain, as we did on Saturday, and you’ll be rewarded with…
Spanakopasta: Spaghetti with Spinach and Feta
Last week I bought the new, revised edition of How to Cook Everything. I had actually forgotten there was a revision until I ordered it – I just think that once your paperback copy of a book has fallen into three or more pieces, it’s time to invest in the hardcover. I was reading the…