In fact, there's no cream, milk, or half-and-half in this recipe; the rich, smooth texture comes from the addition of silken tofu. Sound intriguingly scrumptious? Wait until you read the recipe, after the break.
I'll pan-fry some pork chops, then deglaze the pan with a combination of cranberries and port wine, for a sauce that's both sweet and tart.
The result? A mouthwatering meal that's full of flavor, not fat. Want to see the recipe? Then read more.
The key to speedy success is to take smart shortcuts. Use already-stewed tomatoes, grated mozzarella, and ready-made polenta for easy layering.
Employ the oven for a final browning touch, and you'll have a dinner that can't be beat on the busiest night of the week. To see the recipe, keep reading.
The insalata Caprese, which literally translates to "salad from Capri," is composed of three main ingredients: fresh mozzarella, vine-ripened tomatoes, and basil leaves. It's a no-brainer to prepare, and takes five seconds to make, so the key is to use top-notch components.
In addition to enjoying the basic Caprese, it's also fun to play around with the recipe. On this day, I chopped up an extra pound of heirlooms, let them sit in a fine sieve until the juice strained through, and whisked the juice with olive oil and seasonings to make a punchy vinaigrette that brought out the savory herbaceousness of tomatoes. Start experimenting when you read more
Chunks of tomatoes are pureed with red wine vinegar and tomato juice to create a simple and pure gazpacho. A fresh mozzarella and prosciutto sandwich is an uncomplicated yet scrumptious dipper. This quick meal can be on the table in minutes, so get the recipe and read more
When the Summer's in full swing, I pretty much live on tomatoes. I eat them out of hand and in salads, drink them in gazpacho — and now, thanks to Michael Chiarello, I can swim in them! In addition to making fresh mozzarella on the spot and singing the virtues of sustainable agriculture, chef Chiarello also introduced the audience to a savory martini made from tomato water, a clear liquid with a delicate, acidic flavor that's produced when tomatoes are strained of their juices. When paired with bocconcini and a chiffonade of basil, this genius non-alcoholic martini resembles a caprese salad in a glass.
This week I'm planning the ultimate high school graduation party. Most high schools host a grad night after the ceremony where students get to celebrate together one last time. To ensure that they won't miss the festivities at either the grad night or their family's gathering, throw the personal party in the days following the graduation. The majority of graduates will have some sort of get together, and guests may be party-hopping, so take that into consideration when selecting a menu. Instead of offering a formal, sit-down dinner, opt for heavy appetizers or a casual, make-ahead buffet. This menu consists of comforting, simple, kid-friendly party food.
You can't go wrong with classics like seven-layer dip with tortilla chips and ranch dip with crudites. Pressed mozzarella and tomato sandwiches get more flavorful over time, and beef sliders with cheese and spicy mayonnaise are hearty enough to satiate the football players. For these crowd-pleasing recipes, read more
Get excited for Summer's bounty of produce with this quick vegetarian recipe. It's a fresh take on classic eggplant Parmesan. Instead of breading the thick-cut eggplant steaks, the bread (preferably country style) acts as a base for the open-faced sandwich. Tomato slices stand in for the traditional marinara sauce.
The entire dish is topped with melted mozzarella cheese and a chiffonade of basil. This crowd-pleasing meal is sure to become one of your staples this season, so get the recipe and read more