Lemon-parsley rice pilaf with beef and summer vegetables

Like the convenience foods of my childhood, but gussied up: light and herbal, but still being deeply satisfying, with a garden’s worth of colorful vegetables

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Salt-crusted potatoes with peach-basil dipping sauce

Cooking new potatoes directly in heavily salted water leaves them creamy on the inside and crispily salty on the outside. Combine that with a sauce that balances sharp garlic and vinegar against sweet peaches, leavened with aromatic herbs, and I’m in summer heaven.

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