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Montclair, NJ, 07042
United States
2019601323
Adventures in food for curious cooks.
Filtering by Tag: 2017
A fresh, raw salsa that adds a burst of flavor to almost anything, from tacos to scrambled eggs.
Originally created for our Mexican Cooking Fiesta class, this recipe was featured in our Mostly Plants series.
Read MoreCauliflower grilled crispy and brown, then dressed in a rich garlicky-buttery sauce.
Read MoreThe simplest way to cook up summer squash such as zucchini or yellow crookneck on the grill.
Read MoreTomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Read MoreThis is an altered version of my traditional pie crust pastry (pâte brisée) recipe, with less butter (and more food processor). This version is designed to be a little sturdier and easier to roll out and handle, so that children and other beginners in my classes can learn the basics of handling dough without it falling apart or becoming too sticky for them to work with. It also works well in any recipe that demands a bit more durability from the pastry, such as Pumpkin Pasties.
Read MoreCreamy, cheesy, pasta-y and really doesn't take much longer than the boxed version.
Read MorePasta with ricotta cheese, sauteed Tuscan kale, cherry tomatoes and lots of love. Quick, satisfying weeknight dinner or side.
Read MoreJuicy tomatoes, grilled corn kernels, red onions and cilantro, with a squeeze of lime and just a hint of mild pepper. Simple to make and full of flavor (plan to lick the bowl).
Read MoreQuick and easy way to cook corn on the grill.
Read MoreA seasonal vegetarian crowd-pleaser of a soup that is a super-delicious meal in a bowl.
Read MoreJuicy, ripe peaches, crumbly topping studded with pecans, all drizzled with sweet whiskey-cream. Oh yeah.
Read MoreGrilled pizza topped with grilled summer veggies - zucchini, eggplant, tomatoes, onions, peppers and herbs - strewn over herbed goat cheese that's been slathered onto crisp pizza crust.
Read MoreClassic Mexican shredded meat, slow steam-roasted until it's falling off the bone for one of the best tacos you will ever have. Served with its own braising juices as a soup. Made here with lamb (see notes for substitutions).
Read MoreGrilled swordfish with a topping of grape tomatoes and sea beans, a fresh, crunchy-salty seaweed found at farmers markets and specialty shops. See recipe notes for more about sea beans, and how you can still make this if you can’t find them.
Read MoreSweet, juicy peaches with basil and a hint of cinnamon, mounded onto mascarpone-slathered sourdough toast.
Read MoreCutting the kale into thin chiffonade helps it to mingle with all the other flavors and textures of this delicious salad.
Read MoreMinced carrot-tops with basil, garlic and parmigiano-reggiano make the perfect dip for carrots - or any other veggie!
Read MoreQuesadilla stuffed with squash blossoms, mushrooms, tomatoes, serrano chile and cilantro.
Read MoreWhite wine-honey sauce is infused with basil, then drizzled over grilled nectarines. Crumbled ricotta salata is then sprinkled on top for a creamy, slightly-salty finish.
Read MoreGrilled sea scallops drizzled with a green garlic-infused brown butter sauce and topped with spring onions, fresh sorrel and a squeeze of lime.
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