I grew up eating fried green tomatoes – and loving them. I created this salad to take advantage of the unique, tart flavor and wonderful cornmeal crunch of fried green tomatoes but lightened it up with juicy, ripe tomatoes. It looks especially pretty when you use different colors and shapes of heirloom tomatoes. WHAT TO […]
Fried Green Tomato and Ripe Red Tomato Salad w/ Goat Cheese & Sweet Basil Vinaigrette
August 2, 2018 by Leave a Comment
Fresh Mozzarella Salad w/ Avocado, Roasted Corn, & Grape Tomatoes
July 1, 2018 by 3 Comments
I tasted fresh mozzarella for the first time when I moved to New York City in the ’80s. Growing up in Tennessee, I’d had only the mozzarella you find in grocery stores; that was considered “gourmet cheese” in our house. As with the first time I tasted fresh herbs, roasted peppers, or asparagus that didn’t […]
Classic California Cobb Salad
May 1, 2018 by Leave a Comment
There’s nothing very unusual about this traditional Cobb salad – it’s just as good as they get. The combination of blue cheese and avocado is one that people can’t seem to get enough of, then add the bacon and forget about it. Whether we make a Cobb wrap, sandwich, a soft taco, or this salad […]
Pork Chops Milanese
April 2, 2018 by Leave a Comment
THINLY CUT PORK CHOPS ARE OFTEN LABELED “breakfast chops.” But lightly breaded with panko crumbs that form a crisp, golden crust, they make an excellent lunch or dinner served with a glass of chilled white wine. Serves 4 to 6 6 thin-cut pork loin chops Sea salt and freshly ground black pepper 1 tablespoon […]
Summer Corn Cakes with Chopped Tomato and Avocado Salsa
May 26, 2013 by Leave a Comment
The contrasting flavors, textures, and colors make this vibrant summertime dish a feast for the eyes as well as the mouth. It is tops served with a fried egg for breakfast, and you can turn it into a filling lunch or dinner by scattering the cakes with grilled shrimp or chicken breast. MAKES ABOUT 1 […]
Chopped Tomato and Avocado Salsa
May 26, 2013 by Leave a Comment
MAKES ABOUT 2 CUPS 1 large tomato, cored and chopped 1 scallion, trimmed and minced ½ jalapeño pepper, cored, seeded, and diced 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh basil 1 garlic clove, smashed and minced Juice of ½ lime 1 ½ teaspoons extra-virgin olive oil 1 ½ teaspoons white balsamic vinegar or […]
Summer Herb Vinaigrette
May 12, 2013 by Leave a Comment
Makes about 1¼ cups 1/3 cup of red wine vinegar 2 teaspoons Dijon mustard Grated zest and juice of 1 lemon 2 or 3 fresh basil leaves, cut into thin strips 2 tablespoons chopped fresh oregano leaves 2 tablespoons chopped fresh flat-leaf parsley leaves 3/4 cup extra-virgin olive oil Sea salt and freshly ground black […]
Classic California Cobb Salad
April 9, 2013 by Leave a Comment
There’s nothing very unusual about this traditional Cobb Salad–it’s just as good as they get. The combination of blue cheese and avocado is one that people can’t seem to get enough of–then add the bacon and forget about it. Whether we make a Cobb wrap, sandwich, a soft taco, or this salad at the Market, […]
Basil Mayonnaise
April 10, 2012 by Leave a Comment
This herbed mayonnaise is delicious as a sandwich spread, drizzled on sliced tomatoes and crisp salad greens, or as a sauce for poached chicken, fish, or shellfish. It can be made up to 5 days in advance and refrigerated until ready to use. Leave out the basil for plain mayonnaise. MAKES ABOUT 2 ½ CUPS […]