smoky roasted corn soup

adapted from Beekman 1802 ingredients 3 ears corn, husked1 poblano pepper, cut into ¼-inch dice1 small red bell pepper, cut into ¼-inch dice2 tablespoons olive oil5 cups water2 tablespoons unsalted butter2 small shallots, peeled & root end trimmed2 garlic cloves, peeled & left whole¼ teaspoon chipotle or Ancho chile powder½ cup heavy cream method Preheat... Continue Reading →

open-faced eggplant sandwiches with ricotta and pickled onions

If you don't want to make the pickled onions, I suggest subbing sliced pepperoncini or banana peppers. from Bon Appétit. ingredients ½ small red onion, thinly slicedBig pinch of sugarKosher salt3 Tablespoons red wine vinegar, divided1 small eggplant (about 8 oz.), sliced ¼" thick1 Tablespoons plus 1½ tsp. extra-virgin olive oil, plus more for brushingFreshly... Continue Reading →

roasted squash salad with crispy chickpeas

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner. from Bon Appétit. ingredients 1½ pounds sweet potatoes (about 6 small or 3 medium), halved lengthwise 1 delicata or acorn squash, halved lengthwise, seeded, cut into 1"–2" pieces 7 Tablespoons extra-virgin olive oil, divided Kosher salt 1 14.5-ounce... Continue Reading →

cheesy stuffed tomatoes

You don’t have to use mozzarella; other fresh cheeses like ricotta, goat, or feta will work, though you might miss that stretchy molten-cheese effect. adapted from Bon Appétit. ingredients ¼ cup raw pistachios 4 large firm heirloom or beefsteak tomatoes (about 2½ lb.) Kosher salt, freshly ground pepper 1 garlic clove, finely grated 2 Tbsp... Continue Reading →

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