After indulgence in Aspen and before any July 4th eating sprees, I've been attempting to enjoy healthier dishes that profess more delicate flavors. This weekend, I can't wait to make a simple, straightforward, yet elegant recipe from Italian culinary expert Marcella Hazan.
It's simply swordfish, drizzled with infused herb oil — no salty rubs or creamy sauces required. Serve it with lightly dressed greens, like watercress, and that other Sicilian favorite, caponata. Get the recipe when you read more
I've been lucky enough to attend the Food & Wine Classic in Aspen twice now, but I've never been to the Food Network's annual bash in Miami's South Beach. One's in the mountains, and the other is at the beach: if you could attend only one festival, which would you prefer?
