Kick off Women’s History Month with recipes from some of our favorite female chefs and cooks. From Julia Child’s approachable French cooking to Alice Waters’ genius use of vegetables, all of these culinary icons have impacted the way we cook in our homes. Cook one, or cook them all, this is guaranteed to be a tasty month.
This is the ultimate lazy summer dinner. When cherry and sun gold tomatoes are bursting with flavor, slice them and let sit with olive oil and a touch of vinegar. The sweet juices seep out and make an incredible sauce. This is better the longer you can let it sit, but in a pinch you can marinate the tomatoes while you boil the water and cook the pasta. Toss the drained, hot pasta directly into the bowl with the tomatoes and the residual heat from the noodles will gently cook the tomatoes and garlic. This dish is bright, elegant and effortless.
Peli Peli Chef/Owner Paul Friedman has a sparkle in eyes, a twinkle—he stands out! I first met him at a Woodlands Wine & Food Week event this summer. That night he won the Chef of Chefs Award for a delicious dish he prepared from South Africa, his native country…
This pizza is a total Veggie-lover’s delight! Made with authentic Gruyère, a hard yellow cheese named after the town of Gruyères in Switzerland. Thanks to Kicker Kalozdi for the recipe! And remember, I want to hear from you. Send me your recipe suggestions (along with a picture) to: firstname.lastname@example.org Method: Set toaster oven to 400 degrees. […]
This is a delicious tomato sauce with a bit of spice and lots of flavor. You can serve it over spaghetti, penne pasta or whatever style noodles you like. Saute garlic in olive oil till golden. Add peppers and mushrooms. Pour in white white and let simmer for a few minutes. Add Kalamatas and capers. […]