This all-purpose recipe is a practical rendition of the traditional Italian bread salad. If you have leftover beans or vegetables to use, or vegetables you want to showcase from your backyard, then this panzanella is perfect for you.
Here's a great tip I learned from my bread purveyor: Use a quality baguette that's a day old, as stale bread makes for crustier panzanella than fresh bread does.
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A great thing about Fall fruits, specifically pears, is that they can be used as an ingredient in both sweet and savory dishes. In this case, the pears are a crisp addition to a scrumptious salad. The classic pairing is pork and apples, but pears complement the peppered protein as nicely as their crunchy counterpart.
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During the period of transition from Summer to Fall, you may find that while you see a lot of Fall produce in the market, the weather isn't quite cold enough for stews. This turnip salad is the perfect dish to make during this brief season. Although it's uncommon to see recipes with uncooked turnips, they're actually delicious eaten raw, with a dense, crunchy texture, and a flavor similar to radishes.
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Eating this uncomplicated, vegetarian meal is like taking a trip to the French countryside. With its crisp potatoes and oozing egg, this salad is simple, elegant, and pure deliciousness. Feel free to substitute your favorite green for the frisée.
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Today is the first official day of Fall, and it's finally time to put away those light Summer recipes and start using Fall's favorites! Over the weekend, I combined butternut squash and pomegranate to make a scrumptious, hearty salad. With the creamy squash, crisp pomegranate seeds, and tart roasted-walnut vinaigrette, each bite was perfectly balanced.
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If you love the taste of balsamic vinegar, get excited, this recipe is for you! Thin boneless, skinless chicken breasts are marinated in a store-bought balsamic vinaigrette. Fresh garlic and crushed red pepper flakes add a spicy punch to the marinade.
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For my Fashion Week party, I'm putting together a menu full of iconic New York treats. I'll be hosting the party at my place, but since I want to kick back and have fun too, my dinner menu will be composed primarily of passed items.
Homemade pretzels and dill-pastrami bites are not only great snacks, but they're also quintessential New York eats.
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A few weeks ago, I raved about a new Italian cookbook called A16 Food + Wine that has a delicious (and unique) meatball recipe. Well, I'm still learning great things from it. This week, I made a panzanella with tuna and capers, another item on the menu at the launch party.
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A delightful alternative to the classic caprese salad, these skewers are bite-sized pieces of heaven. The recipe couldn't be easier, and the simplicity highlights the pure flavor of ripe tomatoes and fresh cheese. To make these easy appetizers, I tossed pieces of bocconcini, or mozzarella balls, with homemade pesto.
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If fried mozzarella sticks with marinara sauce is one of your favorite bar foods, you're going to love this recipe! Smoked mozzarella is breaded and pan-fried in a shallow pool of oil.
A fresh tomato-basil mixture replaces the marinara sauce.
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