Tomato Salad with Pickled Walnuts and Blue Cheese   INGREDIENTS – Serves 4 1/2 cup candied walnuts, coarsely chopped 1 tablespoon plus 1 teaspoon sherry vinegar 2 teaspoons Dijon mustard 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 pounds assorted heirloom tomatoes—thickly sliced, quartered or halved if small 2 small celery ribsContinue reading

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Oatmeal Soufflé  INGREDIENTS 1 cup extra-thick rolled oats 3 cups whole milk 2 tablespoons turbinado sugar Pinch of kosher salt 3 large eggs, separated 2 cups mixed raspberries and blueberries 1/2 teaspoon finely grated lemon zest Confectioners’ sugar, for dusting Pure maple syrup, for serving (optional) PREPARATION: Preheat the oven to 350°. Butter a 2-quartContinue reading

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Charred Onion Petals INGREDIENTS: SERVINGS: 8–12 3 sweet onions (such as Vidalia; about 2½ pounds total) 2 tablespoons grapeseed oil or vegetable oil Flaky sea salt PREPARATION: Preheat oven to 300°. Halve onions through root ends (do not trim tops). Remove outermost papery layers from each onion. Heat a large cast-iron skillet over high. Add oil and swirlContinue reading

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Linguine with Green Olive Sauce and Zesty Breadcrumbs INGREDIENTS: SERVINGS: 4 1 tablespoon plus ½ cup olive oil ¼ cup panko (Japanese breadcrumbs) Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh dill 1 teaspoon finely grated lemon zest 12 ounces linguine or other long pasta 4 oil-packed anchovy fillets 1 small garlicContinue reading

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