Just after my last column (about chicken Milanese), I received two emails from blogs I follow.
There are very few things more delicious than tomatoes in season.
The healthy noodle market is booming, thanks to low-carb fans, and so it's no surprise that kelp noodles, which used to be a specialty-store item only, are now readily available at the neighborhood supermarket.
Those who love short ribs love them. Those who haven't cooked them at home before might be a little intimidated by them. Let's bridge that gap.
When I first heard about folks grilling romaine lettuce, I was pretty skeptical. Lettuce is supposed to be crisp. Grilling would make it soggy. What's the point?
Cornbread has always had a bit of an identity crisis in our house: Is it savory or is it sweet? Does it replace dinner rolls or dessert?
This is my French-flavored version of peel 'n' eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up.
And then that moment of summer arrives when the green beans are piled so high at the markets, and being sold at such a low price, that you feel like you'd be a fool not to pick up a pound or two or five.
One time many years ago, I was riffling through my grandmother Ruth's box of handwritten recipe cards when I pulled up short at the sight of the title of this recipe for Cheese Sandwich Souffle.
When I was young and foolish in New York, I had a French boyfriend for a time who introduced me to rose wine and veal Milanese.
Here's a ridiculously simple summer dessert -- the happy marriage of blueberry pie and French toast with a little cinnamon sugar sprinkled on top.
Green Goddess dressing was created at the Palace Hotel in San Francisco, an opulent 19th century hotel noted for its celebrity chefs.
Traditional recipes seem to be part of a collective conscience of sorts, and eggplant caponata is no exception.
Farmers' market fans are accustomed to seeking out fresh tomatoes, corn, cucumbers, peas and peaches, but community markets often offer our palates an adventure outside the proverbial box as well.
As its name implies, the tenderloin is one of the most tender cuts of pork, and comes from the full loin.
Check out your grocery store right about now because I'll bet you'll find gorgeous tomatoes everywhere.
I am most definitely not a food or restaurant critic. And I'm not a professional food journalist. I do read a lot of food writing and understand that there is technique, talent and skill involved in it.
Long before I knew that the origin of breakfast tacos were a hotly debated topic, I was eating them and loving them.
This recipe for stone fruit almond upside-down cake works equally well using any kind of stone fruit or a mix of every kind of stone fruit, including plums, apricots, nectarines, peaches and plumcots.
Summer, summer, summer. The word is fat and round and breezy and rolls around nicely on the tongue. And we want our food to be breezy, too.