Quick, hurry now: before grilling season is over, you must make these scrumptious grilled clams! I've enjoyed them several times in the past few months, but kept forgetting to snap a photo. Luckily, I finally remembered, because with these clams, you're in for a real treat. Even a self-proclaimed clam-hater (my mother) expressed her genuine love for these breadcrumb-filled, finger-licking good, Read more

Basil is the Summer's most beloved herb, and when it's in season, I simply can not get enough of it. While classic preparations like pesto and pizza margherita are great ways to use basil, there are plenty of other methods that highlight the fragrant herb's wonderful flavor. Here are six suggestions for making the most of that basil bounty. Drinks. Unlike some herbs, such as rosemary, basil has Read more

The next time you've got a handful of ripe peaches that need to be consumed, use them to make bellinis. The Italian cocktail that originated in Harry's Bar in Venice combines sparkling wine with peach puree. Traditionally the peaches are white peaches, but it works well with any in-season variety. Although I love the classic bellini, it's fun to jazz it up. One way I like to do that is with the Read more

Savory peach dishes are a Summer favorite, and if peaches can pair well with pancetta and basil as an appetizer, why not throw them all into a grilled cheese sandwich? I did just that on a recent warm evening. The resulting sandwich was absolutely scrumptious! It's a great combination of flavors (salty and sweet) and textures (crispy and gooey). Putting peaches in a grilled cheese sandwich may Read more

During the Summer, I love to use the bounty of in-season basil to make fresh pesto. The combination of basil, pine nuts, parmesan cheese, and olive oil is always delicious. If you don't have time to blitz your own pesto but want to cook with the sauce, simply pick up some from the local market. Although pesto is wonderful tossed with al dente pasta, there are plenty of other ways to make use of Read more

If you've never made a cocktail with herbs before, start with this recipe. It's a simple smash that results in a refreshing concoction with a beautiful color. Since basil is a mild and somewhat floral herb, it doesn't overpower the drink. The sweetness comes from juicy strawberries while fresh, naturally acidic lemons add a nice tartness. The recipe calls for gin, but if you're not a fan of the Read more

Panzanella is an Italian bread salad that's traditionally made in the Summer with day old bread, tomatoes, and basil. However, I love this salad and I make it year-round. So does Michael Chiarello, apparently, because he's got recipes for Spring and Winter panzanellas that incorporate seasonal ingredients. Over the weekend I was invited to a picnic and decided it was the ideal time to experiment Read more

It's been raining incessantly in San Francisco, quite the departure from our stay in Florida, where we were in town for the South Beach Wine & Food Festival. As a San Franciscan who'd never seen the staggering good looks of Miami Beach, I was more than happy to head back home to Fog City and be in my element. However, now more than a week later, I'm longing to be back there. The image that Read more

I herald the potato in every form, but when it comes to Thanksgiving dinner, mashed potatoes are a must. But as someone who's enjoyed basic mashed potatoes for the past several years, I'm ready to try something new. Enter a puree of potatoes, basil, and parmesan, courtesy of Barefoot Contessa: How Easy Is That?, Ina Garten's new book. If you're a pestophile, you won't be able to get enough of Read more