Tomatoes

I’ve got a problem with dark green leafy vegetables. (There. I said it.) I can “do” spinach. But…just mention the word kale and I…er… turn green. Collard greens? Don’t even go there. Ever. Chard, however, has always been a leafy green vegetable that straddles the…

The leaves are turning. The mornings are crisp and cold. It’s autumn—bean weather.   Need some music to get you in that autumn state of mind? Put on a warm sweater, grab a steaming cup of Darjeeling tea (stirred with a cinnamon stick, of course)…

  When I was a young cook, three-bean salad (sold in a glass jar no less!) was a go-to dish in my repertoire. (My cooking goals were pretty modest then.) This black bean and corn salad is a nod to that original bean salad and…

Musaqa’a. Musaqa’a is a Palestinian eggplant, chickpea and tomato bake with inspired spicing–somewhat reminiscent of Greek moussaka. The recipe I’m using here is adapted from Chef Sami Tamimi’s and Irish food writer Tara Wigley’s new cookbook, Falastin. The recipes are Tamimi’s and the writing is…

    This is not a pizza. I know. I know. It sure looks like a pizza and we all know that old duck test: “If it looks like a duck…” Nevertheless, this is a crostata. A crostata is a rustic Italian baked tart, the…

  Here is a wonderful cream of tomato soup. I’m pretty picky about what I serve to guests and I would serve this soup at a dinner party without hesitation. Absent distracting spices, the flavor of the tomatoes is pure and intense and the fresh…