Browsing the next page of Dana Jacobi.
With the crop reaching its height, it is time for my annual paean to sun-warmed, vine-ripened, local tomatoes. Add a little variety without too much fuss — chop up a few tomatoes and season them to spoon on top of bruschetta.
Chinese cooking calls for thoughtfully combining the artistic and the practical. This dish balances sweet, tart, earthy and bright seafood flavors in foods that are crisp, tender, chewy and juicy with just enough salt to enhance them all.
Easter usually falls around my birthday, and so Easter eggs have often been part of my birthday celebrations. We also came up with creative uses for the eggs, like this…
Tuscan cooks make everything green taste great, including Brussels sprouts. The Tuscan approach is a simple one and usually involves olive oil.
On St. Patrick’s Day, the air will be rich with the aromas of cabbage, corned beef, crusty Irish soda bread and perhaps a stew studded with potatoes and carrots. These traditional Irish dishes, nostalgically enjoyed by Irish-Americans and other Americans feeling Irish for the day, are a far cry from what is on many Irish tables today.
If you think food that celebrates St. Patrick’s Day means corned beef and cabbage with boiled potatoes, it’s time to update your thinking about Irish cooking.
For Valentine’s Day, I have moved from producing elaborate candlelight dinners to sharing simpler culinary seductions. This year, honoring the tradition of red for romance, I am making a less-traditional fruit-based dish.
This colorful dinner combines contrasting textures and bold flavors that are comforting and healthy.
This lean, flaky fish is a mainstay of the New England fishing industry. With a mild, sweet flavor, cod is perfectly suited for the bold Mediterranean flavors it is paired with in this recipe.
At least sixty percent of us learn kinesthetically, that is, by doing. In addition, performing meaningful tasks, especially unfamiliar ones that a novice cook is likely to encounter in the kitchen, builds confidence. Lack of confidence is a barrier that keeps many people out of the kitchen in the first place.
Offering a final burst of colorful life, farmers’ markets and home gardens are currently overflowing with deep purple eggplant, red and green bell peppers, heaps of summer squash, juicy tomatoes and basil in bunches as big as bushes. Which, of course, can only mean one thing: It’s time to make ratatouille.
Spanish cooks who endured hot Mediterranean summers combined bread, vinegar, oil and garlic to create a refreshing dish to help cool off. I was inspired to add horseradish, giving this version of Gazpacho the zesty kick of a bloody Mary.
We are bombarded on a daily basis with news about the latest “Super foods” and the remarkable health benefits of the Diet du Jour. But when it comes to my health, I prefer sticking to tried and true research-based advice from respected health organizations.
One of my all-time favorite dishes illustrates how, using the right combination of ingredients, simple dishes can be outstanding. It is a dish I discovered while traveling in Italy and it is made using just four ingredients.
