Pan bagnat, which translates as “bathed bread,” originally made use of stale bread, which was broken into rough chunks and tossed with tomatoes and olive oil. The recipe has…
Summer Recipes
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Since I chose to name my cooking school after this emblematic dish of stuffed vegetables (petit means “small” and farcis means “stuffed”), I needed to come up with a…
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This versatile dough can be used as a base for many different toppings, most famously slow-cooked onions, anchovy, and olives for Pissaladière, or for Tarte à la Tomate, with…
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In the kitchen, as in life, the best surprises often come unannounced. Take, for instance, our BLT Tart, an ingenious twist sparked by necessity and creativity. An overly moldy…
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Imagine sitting on a boat off the Côte d’Azur, the sun setting over the shimmering Mediterranean Sea, as you savor the fresh flavors of the sea. This is a simple…
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This has to be one of the easiest and tastiest cheesecakes around. Ricotta is used in place of cream cheese, making for a much lighter mouthful, however this means…
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This recipe began life in Aran, the bakery I own and live above. It has featured on our mid-summer salad counter for over three years and has always proved…
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Baked rice-filled tomatoes are a classic summer dish in Rome, prepared in the cooler hours and then eaten, at room temperature, later in the day. These toms are usually…
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One of our favorite summer dishes from Puglia is this grilled zucchini and feta salad from Masseria Calderisi. The food at the masseria was fantastic, and this fresh zucchini…
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I first tasted tacos al pastor only a few years ago in LA, where they have some unbelievably good taco vendors. Besides the beauty of the spinning pork adorned…
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Red mullet is often paired with black olives. They bring out its rosy tint and unique delicate flavor. There are olives and sun-dried tomatoes in these mashed potatoes, and…
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I was on the jury of a couscous competition in San Vito lo Capo, near Trapani in Sicily. There was always an annual local festa del couscous, then it…