Another One-Pan Wonder

You may have noticed I have a thing for stews—particularly, chicken stews—one-pot (mostly), unfussy (definitely) dishes that are simple to assemble, easily scale up or down, take advantage of seasonal produce, and taste as good leftover as they do on Night One. There was the Riesling-fueled, Alsatian riff on Coq au Vin; the Mexican corn-and-poblano take; the Southern-influenced, peach-tomato-okra jumble; and,…

Pesto alla Trapanese

Thanks, Zeppoli. Until dinner there one night last week, I’d forgotten how much I like Trapanese, the Sicilian pesto that subs almonds for the pine nuts in its ubiquitous, basil-laden Genovese cousin. Such a brilliant, simple, fresh dish. I’ve seen lots of variations – in proportions, in peppers (some use vinegar-cured pepperoncini, some use the…

When Life Gives You Blueberries . . .

. . . make blueberry lemonade. And if it’s been a long (11 hours), hot (90+ degrees), perfect-storm, retail workday (pre-holiday weekend + visiting winemaker + last Saturday of our semi-annual sale + quarter-end inventory), you make an adult version. Christened by my good pal, Michael (who swears he will start blogging again soon), the Tonic…

Scaped Potatoes with Basil and Lemon

What do Rachael Ray and Marc Vetri have in common? Not much. But I stole from both of them to get these glorious roasted potatoes. Ray’s mayo-free roasted potato salad includes a generous handful of fresh basil and has become a picnic go-to for me. And Marc’s instructions for Roasted Herbed Fingerling Potatoes (out of…