I saw this technique in the March 2013 issue of Sunset and loved the idea. This recipe is attributed to David Tanis (a Chez Panisse alum) from his cookbook One Good Dish: The Pleasures of a Simple Meal.
I perused through this book on Amazon and a few recipes caught my eye (and . . . → Read More: Marinated Cheese in a Jar
This month’s Food ‘n Flix feature is “A Good Year.” Please check out this recipe to make your own marinated olives. . . . → Read More: Herbed Olives and “A Good Year”
You will need lots of rosemary and LOTS of thyme for the aromatic herb salt. . . . → Read More: Rosemary and Thyme Spicy Herb Salt
Using a new herb from the garden and a great light summer meal. . . . → Read More: Holy Basil Chicken
Need another side for the Fourth? Here ya’ go. . . . → Read More: Dilly Potato Salad
Getting ready for the Fourth? Top your grilled corn on the cob with this great butter (or put it on burgers, steaks, BLTs…) . . . → Read More: Oregano-Tomato Butter
A perfect summer salad for this month’s Secret Recipe Club. . . . → Read More: Veggie and Pearl Couscous Herb Salad
We have a couple of restaurants we frequent in Tulsa. One is The Tavern on Brady (that I have posted about a lot—see end of post for more details). The other is Edward Delk’s.
We love the hummus and olives at Delk’s.
We relish the burger, deviled eggs, olives and most specials that are on . . . → Read More: Herbed Olives
Check out my healthy option for a whole wheat pumpkin muffin with just a hint of butter and sage. . . . → Read More: Pumpkin Sage Whole Wheat Muffins for SRC
Laurie Colwin (along with a visit from mom and homegrown tomatoes) prompts some reminiscing about eating alone. . . . → Read More: Cook the Books: Eating alone…