Broiled Bluefish with Tomato and Herbs This recipe was featured in Gourmet magazine in August 2006, and it’s a classic […]
“Cacciatore” means “hunter” in Italian, so “alla cacciatora” refers to a meal prepared “hunter-style” with onions, herbs, tomatoes, and usually […]
This classic ratatouille recipe from Julia Child’s Mastering the Art of French Cooking, Volume I is a perfect dish for […]
Traditionally, salsa roja de molcajete is made by dry-roasting tomatoes, jalapeños, and garlic in a comal or cast iron skillet, […]
This delicious stew has all the fragrant spices and flavor of a classic tagine, but can easily be made on […]
This recipe is similar to my Moroccan Slow-Cooked Lamb, but minus the meat and faster-cooking. These chickpeas make a delicious […]
Oven Roasted Cherry Tomato Sauce This sauce works well both on pasta and as a pizza sauce. For an even […]
Pappardelle with Wild Boar Ragu I served this with a crusty, rustic rosemary bread and a bottle of Corino 2008 […]
Portuguese Bean Soup is an iconic local Hawaii (not Hawaiian – here’s the difference) dish made from a stock of […]
Ropa vieja literally means “old clothes”. Although the name may seem odd or off-putting at first, it’s generally explained through […]
The word “saganaki” comes from “sagani”, which is the name of the type of Greek frying pan with two handles […]
Sauce Chasseur (Hunter’s Sauce) This is a classic French sauce for game such as venison, rabbit, or wild fowl, but […]
With so much good fresh sweet corn available, August is the perfect time to make this chowder. For more depth […]
In Thai, the word “tom” refers to boiling, while “yum” refers to the spicy and sour flavors, so “tom yum” […]
Tomato Soup with Arugula Pesto This is a great make-ahead tomato soup recipe. In fact, the soup becomes more flavorful […]