What’s been for dinner lately: Sheet pan pizza with prosciutto, Parmesan, and white sauce. The crust is from America’s Test Kitchen’s “Pizza al Taglio with Arugula and Mozzarella,” but I baked it with a Parmesan/garlic white sauce, fresh mozzarella, baby … Continue reading Still Eating, If Not Writing
I tried to get the essentials into the title—roasting, garden harvest, classic panzanella, and pasta. From the garden, I’m roasting tomatoes and green beans. My husband doesn’t care for tomatoes, but he tends the garden—sometimes you have to eat what … Continue reading Roasted Garden Panzanella Pasta
Yes, you can roast your tomatoes in the grill, instead of in the oven and use them them in pasta or salsas or eat them like candy. I set up the grill for slow, long cooking with a half snake … Continue reading Bacon, Roasted Tomato, and Avocado Pasta
The squash started it all. There was a luscious display of the delicate little things that I couldn’t resist, as I love winter squash. I’ve been looking at the one I bought for a few days and wondering what to … Continue reading Delicata Squash and Deconstructed Pork Dumplings
In this first of recipes from some of my favorite cookbooks, I look at the terrific meat sauce called Ragù, which, as Jeff Smith exhorts, “is not to be confused with the canned product offered on the American market.” Smith, … Continue reading Ragù: The Frugal Gourmet
Not a casserole, but still a one-dish meal, it’s easy to roast or grill any of the variety of vegetables that are available in the summer and combine them with pasta, with or without meat for a terrific summer meal. … Continue reading Noodles and Roasted Vegetables
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