Caponata

Caponata

I cannot begin to tell you how hard I fell for this. As promised it’s sweet and sour but also luscious without being unctuous.  I followed the advice in the comments section and sauteed cubed eggplant in the same pan before adding the other ingredients, no need...
Peach-Blueberry Crisp

Peach-Blueberry Crisp

Tomatoes get the lion’s share of attention this time of year, and rightly so, but let’s not forget how insanely delicious blueberries and peaches are right now.  I’ve been a tad obsessed with blueberries in particular, eating half a pint every...
Pork-Fennel Burger

Pork-Fennel Burger

As delightful as grilling is (and short-lived for those of us who live in colder climes) there might come a point in the season when you feel like you’ve done it all.  You’ve ventured beyond hamburgers, brats and steaks to beer-can chicken, peaches, beef...
Cassoulet

Cassoulet

Earlier this year, Melissa Clark published The New Essentials of French Cooking in the New York Times and I took it as a personal challenge from Melissa to me.  To which I said, out loud in my home, like a boss “game on Melissa. Game on.” And why not start...