This is an old favorite worth sharing again. Having made it today, I am reminded how simple and hearty it is and how perfect it is for back to school/work/practice weeknights. Add a green salad and you are at the table in no time. Or, make the filling in the morning before work, or on the weekend, and then top it with puff pastry and pop it in the oven when you’re ready to eat. Simple and so satisfying.
I’m under the impression that people think all chefs like to eat everything. That’s not always the case. I, for one, have historically avoided eggplant – until I started growing it. A neighbor once passed along an eggplant seedling for my vegetable garden. Suddenly, I was growing all of the ingredients for ratatouille, and I tell you WHAT. I ate it UP.
I have also learned to love Eggplant Parmesan. For me, the key to this dish is salting the eggplant and letting it sit for one hour to draw the water out from it before doing anything else. I hope you love it, too.
Pizza is one of those things, like quiche and quinoa, that I consider the perfect platform for cleaning out the veggie drawer, using up odd bits of cheese, and other oddballs including pesto, chipotle purée, leftover cooked meat, bacon, pancetta, fresh herbs – you name it. And yes, I consider it a weeknight meal. Here’s how!
The term “stone fruit” refers to a fleshy fruit that has a large stone seed in the center. Familiar examples include apricots, nectarines, peaches, plums, pluots and cherries. With the exception of cherries, which prefer being stored in the refrigerator, stone fruits like to ripen at room temperature. Simply rinse and dry them right before […]
I picked these beauties last week. Golden Sunburst. Warm from the sun, fresh from the vine. They tasted like candy! Summer calls for gazpacho. I have many recipes I adore – Mango Gazpacho, Watermelon Gazpacho and this Golden Gazpacho. I’ve used all kinds of tomatoes in this recipe, so just let it be a guide. […]
Rough-puff is puff pastry for cheaters – and I’m all about it. When the option is thawing puff pastry from a box or making laminated dough from scratch, I typically head for the freezer section. But, when there’s this middlin’ option, where I can make it myself with results that are good (great!) enough for dinner – I’m in. Read more for the recipe!
It doesn’t take much to add color, flavor and dimension to everyday meals using fresh herbs. Fresh herbs are the tender leaves of aromatic plants and they can transform any dish from simple to spectacular. Read more for the complete guide!
I am mildly obsessed with lentils. Low in calories, high in fiber and protein, they are a go-to of mine for soup, salads, and sides. This Lentil Salad requires no recipe. It wants whatever you’ve got and only gets better sitting overnight in your fridge. See below for how I pulled mine together and for […]
Quick bread is my go-to when the weekend rolls around or when guests arrive. It’s so easy to make and serves as a great breakfast, snack, or after dinner treat with tea. I’ve got citrus on the brain and cranberries in the freezer – which can only mean one thing – Cranberry Nut Bread. This is the […]
This salad was a big hit at Flagstone Pantry. I came home from the gym today, saw the Brussels Sprouts in the fridge, and made it immediately. It comes together in minutes. It’s perfect for a day like today but equally up to entertaining. The recipe calls for a Pomegranate Vinaigrette, which is delicious. Today […]