This Italian classic often gets its heat from pepperoncino (red pepper) flakes, but I love the depth that comes from including fresh serrano pepper in the garlic and onion sauté. For another layer of flavor, I use a full can of tomato paste. So delicious, plus you can make it your own with any seafood […]
My wife, Meghan, and I love the bold flavors of these grilled lamb burgers. We suggest a Greek salad (greens, tomatoes, sliced cucumber, Kalamata olives, crumbled feta, and a vinaigrette made with extra virgin olive oil and red wine vinegar) as a side dish. If you’re avoiding carbs, you can serve the burgers atop the salad.
When food writer Francis Lam’s recipe appeared in Gourmet magazine more than a decade ago, it was called “Let-My-Eggplant-Go-Free! Spaghetti,” a rather curious moniker. And one that doesn’t hint at how satisfying this rather homely dish—Italian peasant food at its best—really is. Whatever you call it, add it to your repertoire.
One of the most pleasurable evenings I ever spent in Australia was cooking dinner in the kitchen of food entrepreneur Melissa Wong and her husband, Robert. A simple vinaigrette, whipped up in minutes and serving as a salad dressing, a marinade, and a sauce, is the unifying factor in this dish. If you can’t find […]
