Jun 30, 2009 -
In terms of classic culinary combinations, there is nothing quite as comforting as a bowl of tomato soup paired with a crisp grilled cheese sandwich. This satisfying duo is a staple during colder months and now, with this recipe, it can translate to Summer.
Chunks of tomatoes are pureed with red wine vinegar and tomato juice to create a simple and pure gazpacho.
- 7 Comments
Jun 24, 2009 -
A friend of mine recently gave me some fresh eggs from her backyard chicken coop, complete with the hugest, yellowest yolks I've ever had the pleasure of eating. Since I love a sweet and savory breakfast sandwich, I got out the strawberry and meyer lemon marmalade that had done me so right before and combined it with crisped prosciutto and my favorite English muffins.
Though this is technically a breakfast sandwich, I had it for dinner.
- 9 Comments
Jun 05, 2009 -
Looking for a satisfying yet healthy way to jump-start the weekend? Consider this salad: it includes everything but the kitchen sink!
Not your grandma's chicken salad, this vegetable-filled variation has crispy prosciutto, tangy blue cheese, and a refreshing lemon vinaigrette.
- 0 Comments
May 13, 2009 -
Prosciutto and melon is a classic Italian appetizer, but right now, the abundance of juicy, summery mango is too tempting to resist. Combined with the salty, cured ham, this tropical fruit works just as well, especially when freshly cut mint from your garden (or grocery store) is added to the mix.
To balance out the bold trio of mango, prosciutto, and mint, I went basic with the rest of the ingredients: bitter arugula to cut the sweetness, simple hollowed-out ciabatta for the bread, and mild mozzarella to meld it all together.
- 10 Comments
Mar 11, 2009 -
Traditionally a raw egg yolk is used to make Caesar salad dressing. However, this ingenious recipe places a fried egg on top of the salad. When the yolk is left runny, it coats the lettuce leaves, resulting in a similar effect.
- 11 Comments
Jan 02, 2009 -
If you shy away from saltimbocca because you don't eat veal, then do yourself a favor and try this twist on the classic Roman dish, which uses chicken in place of beef. The sage and prosciutto fulfill the recipe's promise to "jump in the mouth."
Dredging the chicken in flour creates a delicate, velvety texture, and a wine broth keeps the meat from being too dry.
- 2 Comments
Dec 16, 2008 -
In between attending holiday parties and making edible gifts, I've been laying off the heavy meals, opting regularly for fish instead.
This dinner of cod wrapped in cured Italian ham looks both light and filling at the same time. Since white fish tend to be mild in taste, I'm looking forward to the boost of flavor that paper-thin prosciutto will provide.
- 3 Comments
Nov 29, 2008 -
During the holidays, it seems I just go from one rich, multi-course family meal to another, so the day after Thanksgiving, I wanted a light but satisfying lunch that would impress even the harshest of family critics.
This salad was just the thing. The pears, grapes and dried cherries added a natural sweetness to the salad that contrasted well with the aged balsamic vinegar and pecorino cheese.
- 4 Comments
Oct 25, 2008 -
When I learned that today is World Pasta Day, my imagination began to run wild. What should I make to celebrate? The options were endless: baked ziti; pasta alla norma; linguine with white clam sauce.
- 5 Comments
Entertaining at home is one of my favorite activities of all time, but as with all hobbies, it requires lots of thinking ahead and decision-making, from planning a prep schedule to coordinating the menu. In this series, I'll present a dish and ask you to share what you'd serve alongside it.
Here's the scenario: You're hosting a birthday party for a close friend, and you've purchased fresh asparagus from the farmers market.
