If we can cook it, you can cook it!

Category: Cherry Tomatoes

STROZZAPRETI WITH A LAMB RAGU

STROZZAPRETI WITH A LAMB RAGU

Hearty Italian Lamb Ragu: A Recipe for Rich, Earthy Flavors This hearty ground lamb ragu from Chef Michael Mina is the perfect pairing for Strozzapreti pasta. Its rich, deep, and earthy aromas make it a must-try for lovers of bold flavors. While ground lamb may…

FOOD IN A FLASH: GREEN GODDESS CHICKEN SALAD

FOOD IN A FLASH: GREEN GODDESS CHICKEN SALAD

Bottled Green Goddess Dressing and Rotisserie Chicken creates a Spring Salad that will take your breath away. This salad is a salute to Spring. Green Goddess Dressing—a mixture of mayo, sour cream, anchovies, lemon juice, garlic, parsley, and chives makes it creamy rich.  But the…

Mushroom Parmigiana Meatless or Not…Your Choice

Mushroom Parmigiana Meatless or Not…Your Choice

  This Sheet Pan Recipe Lets You Choose between Vegetarian or Sausage Versions Mushrooms are a favorite way for Vegetarians to swap out meat.  And the meaty Portobella is our favorite way to do it.  We were delighted to go back to Hetty Mckinnon’s 1994…

Curried Swordfish With Roasted Tomatoes, Spinach and Garlic Toast

Curried Swordfish With Roasted Tomatoes, Spinach and Garlic Toast

Swordfish, the steak of seafood, spiced with Curry Powder and Paprika stars in this dish. We love a great piece of swordfish. And we’re very fortunate because Swordfish in our part of the world is very often a supermarket special.  Ours came from Whole Foods…

Ratatouille with Fairy Tale Eggplant

Ratatouille with Fairy Tale Eggplant

Now is the time to hit the Farmer’s Market and make this wonderful dish. This recipe is a riff on Tyler Florence’s Ultimate Ratatouille that dates all the way back to his 2006 “Tyler’s Ultimate” (Clarkson Potter). It is still one of my recipe bibles.…

Blackenend Swordfish with Fresh Tomato Chutney

Blackenend Swordfish with Fresh Tomato Chutney

Swordfish is wonderful cooked like this. In no time at all, you have something satisfying and truly special. It’s good enough for company and a terrific treat for everyone. We ate it all summer in Nantucket while I was growing up. It was simply grilled…


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