This is a substantial baked frittata that feeds a small crowd. Filled with spicy Italian sausage, flavorful greens and four kinds of cheese, it tastes best at room temperature, and it’s perfect for a…
This is a dream recipe for ranch-dressing superfans (you probably know one, or maybe you are one). Creamy, peppery ranch dressing became hugely popular in the 1990s, and now it often shows up on…
Classic Caprese Salad…
In order to bring out all their flavor and sweetness, you must sauté bell peppers before putting them on this variation the pizza; but that’s hardly any work at all. (If you like, add…
A rustic, tasty prosciutto-antipasti combination.…
And that brings us back to something that I do know something about – tomatoes. Eating them, cooking with them. What to do when you have 20 pounds of them. Besides the sauce, and…
I’m back in Latin America this week, and headed out now to enjoy a day of wine tasting in Chile (work travel isn’t so bad…). But before I go, I wanted to share some…
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This classic pizza — a small amount of mozzarella and a lot of fresh, sliced tomatoes — may inspire other pies in your kitchen. Sometimes I substitute goat cheese for the mozzarella, and sometimes…
