My parents buy their groceries in bulk. I found a box of Perdue smoked chicken breasts in the fridge and they turned out to be the perfect salad ingredient. This recipe is also good with leftover roasted chicken. I had a zucchini in the fridge which I thinly sliced and then I tossed a small ...
My friend Stacie, who is Greek, taught me how to appreciate feta cheese. Feta is traditionally made from goat or sheep’s milk. It’s salted and brined and dries easily when drained. It’s the crumbly texture that makes it a perfect dressing for a tossed salad. I combined some feta cheese I bought with some beefsteak ...
This is one of my favorite dishes to make in the summer when all kinds of tomatoes are in season. For this recipe, I use beefsteak tomatoes, a round and bigger type, because they’re not as juicy as the heirloom ones. I toss them with pasta shells to mimic the shape of the sliced tomatoes ...
Basil was abundant in Vermont so the boy made pesto for our pasta meal. It’s amazing how easy it is to make dinner with just the right, fresh ingredient. Back in New York City, I replicated the dish. Can you guess which one is mine? Ingredients: half a box of penne 1/2 pound of fresh ...
I first heard of ramps while eating at The Tasting Room. I found out later that they are only available in the spring. Ramps belong in the leek family and they taste like onion and garlic combined. A co-worker told me she used to eat them raw as a child growing up in Virginia. We were in ...