Recipes 17 results
  • Pan-fried Salmon with Onions, Garlic, Capers, Rosemary and Lemon

    This is a dish that I threw together while we were staying in Bonnieux during our long vacation in Provence and the Côte d'Azur in France. I bought the salmon and most of the other ingredients at the weekly market in Villeneuve-lès-Avignon. The ...
  • Grilled Pork and Peaches

    Grilled pork and grilled peaches are just about perfect together. The technique of first brining the meat and then cooking it with the residual heat built up in a heavy cast iron or aluminum griddle preheated on a charcoal or gas grill, which I also ...
  • Roasted Brussels Sprouts and Carrots with Garlic, Rosemary and Pancetta

    Brussels sprouts and carrots are abundant at the farmers market these days, as is fresh garlic; and the rosemary in a pot on our patio flourishes in the southern California climate. Hence this dish. I've made a similar dish of brussels sprouts ...
  • Grilled Eggplant

    Adapted from "Melanzane in Graticola" found in Marcella Hazan's Marcella's Italian Kitchen. This is best with small-to-medium eggplants, up to about 3" in diameter or so. Don't be afraid to be generous with the oil and garlic. The eggplants will ...
  • Garlic and Ginger Shrimp Stir-Fry with Snow Peas

    This recipe is based on one I found in the NY Times Cooking section. It is quick and easy and very tasty. We typically serve it over brown rice, but the dish is also excellent with jasmine rice or just plain white rice. If you prefer less ...
  • Grilled Zucchini and Summer Squash with Basil and Parmesan

    This recipe is my wife's. It's based on a recipe from Bon Appétit (July, 1999). It makes a tasty side dish and is easy to prepare. Luckily, we can get so-called "summer" squashes almost year-round at the farmers' markets near us. Basil grows well ...
  • Multigrain Artisan-Style Bread

    Making crusty artisan-style bread at home is really very easy and doesn't require much of a time investment. A heavy dutch oven, some kitchen parchment, and a large mixing bowl are the only pieces of equipment you need, other than a hot oven. Flour, ...
  • Pasta Puttanesca

    There are several different origin stories about Puttanesca sauce, perhaps all apocryphal. The one most often heard is that it originated with Neapolitan prostitutes at the turn of the 20th century, literally "whore's pasta". One version has it that ...
  • Chicken Breasts with Capers and Tomatoes

    This recipe is adapted from one found at NY Times Cooking, originally developed by Pierre Franey. It is simple, inexpensive, quick, and most importantly, tasty. I have made this with chicken breast cutlets instead of whole breast pieces, but I ...
  • Three Bean Bison Chili

    This recipe developed over time from several chili recipes I have tried. The taste develops as the dish simmers, so don't be tempted to start making adjustments right away. At first it is a little sharp and not terribly pleasing, but eventually the ...