Sautéed Corn + an End of Summer Salad

veggies

I'm spoiled. Really spoiled. I live in a place where even tomatoes still taste good this time of year. I'm not trying to rub it in, just expressing my gratitude. I do realize, however, we are approaching mid-October and already the idea of cool, … [Continue reading]

Rosemary Shortbread + Cute Parchment Paper Packages

rosemary shortbread, so so delicious

Careful. These are addictive. They've got that sweet-salty dynamic, but also a hint of rosemary, a savory touch that might lead you to eat ten of them, as you would a cracker. Try not to do that. Man these are so good. I'm never crazy about … [Continue reading]

Chicken Legs Baked with White Wine, Olive Oil & Parmigiano Reggiano; Making the Most of a Whole Chicken Part Two

Parmesan Chicken

Can you remember one-third cup? That's really all you need to know in order to make this recipe: one-third cup olive oil, one-third cup white wine, one-third cup freshly grated Parmigiano Reggiano. Garlic and thyme are nice additions but optional. … [Continue reading]

How to Make the Most of One Whole Chicken, Part One: Broiled Tarragon Breasts

Broiled Breasts

I'll be honest. If I saw a recipe for broiled chicken breasts on a blog, I'd probably stop reading. The words chicken breasts never make my mouth water. Sorry. Blame Liza. I was conditioned at an early age to favor dark meat. But there's something … [Continue reading]

Nectarine Pizza with Fresh Basil and Reduced Balsamic

mise en place

I ate this whole pizza tonight. All of it. By myself. Not one slice remains for me for my breakfast tomorrow. I tried to refrain. No dice. So, if you're still in summer-bathing-suit mode, avert your eyes. This combination is so good. I believe the … [Continue reading]