Posts Tagged ‘easy’

Corn & Tomato Salad

If there’s one simple, scrumptious salad that screams “summer”…that people will beg you to bring to BBQs and picnics…that you will never tire of, it’s this Corn & Tomato Salad. The recipe is inspired by a dish at Alforno, one of our favorite restaurants in Providence, Rhode Island.

It’s the goodness of summer on a plate: sweet, crunchy kernels of fresh local corn; juicy sun-ripened tomatoes; crispy-chewy bread with a slight char; a sharp burst of pungent red onion; and a hint of delicate floral basil. We eagerly await that July day when the first early field tomatoes show up in a basket at our favorite farm stand, and the piles of corn beckon. From then…


Spicy Apricot Grilled Chicken

Just like I’m a sucker for a fabulous roast chicken, I’m also enchanted by delectable grilled chicken. There’s something so irresistible about flavorful crispy char that gives way to velvety, slightly smoky meat. It screams summer.

Over Memorial Day weekend, we were one of the happy families who managed to score fresh chickens from the Iacono’s chicken farm in East Hampton. They raise, kill and prepare the birds right there at their home/farm stand, and especially on holiday weekends, you need to reserve early because once the birds are spoken for, ain’t no mo’. And once you’ve had chicken that was walking around the day before yesterday, anything that’s wrapped…


Every once in a while, I have a stuffed mushroom craving. There’s something so “cocktail culture” about them, and besides being flavorful and a satisfying mix of textures, they’re a snap to make.

While I’ve seen mushrooms stuffed with things like crabmeat and sausage, nothing fancy for me, thankyouverymuch. Just a simple savory breadcrumb stuffing, enhanced with some salty romano cheese, a zippy touch of garlic, and a couple of herbs. It’s the perfect bite every time!

Stuffed Mushrooms Adapted from a recipe by Giada DeLaurentiis

Ingredients

    • 1/2 cup Italian-style dried bread crumbs
    • 1/2 cup grated Pecorino Romano
    • 2 garlic cloves, peeled and minced
    • 2 tablespoons chopped fresh Italian parsley leaves
    • 1 tablespoon chopped fresh mint leaves
    • Salt and freshly ground black pepper
    • 1/3 cup extra-virgin olive oil
    • 28…

It’s official: grilling season is underway!

I pulled out one of my long-lost, all-time favorite grill recipes last weekend, and apparently I haven’t made pork tenderloin in years, because the boys told me they’d never had it before. And they were kinda peeved that I had held out for so long because they all loved this easy, yummy entré!

Pork tenderloin isn’t the most flavorful meat on its own, but the simply blender marinade adds some tangy citrus flavor and a hint of spice from the cayenne. Truth be told, I don’t always have both variations of chile powder in the pantry, and I often just double up on whatever’s on hand. It’s always good. The recipe calls for…


It feels like spring today, which makes me fantasize about the yummiest salad I’ve eaten in ages. I was paging through the salon’s copy of House Beautiful a couple of weeks ago while some of my kids were having haircuts, and I stumbled upon this fresh and swoonful recipe. I made a mental note, and 24 hours later when I decided I absolutely had to make it, I had no luck finding the recipe online (it has since been uploaded). So off I went to try to track down the magazine, and luckily at my second stop, there was the lovely green cover of the March issue.

The recipe was provided by Chef Gabrielle Hamilton of…


Fine, I’ll admit it. I had a hankering for cake batter a couple of weeks back. Not cake-cake batter. Yellow cake batter to be exact. A few licks of a batter-coated rubber spatula, I reasoned, and I would be a happy woman. Simple pleasure. And then it dawned on me that one of my kid’s birthdays was the next day…so I actually had a legit excuse to mix up some batter, do some covert spatula-licking, and wind up with a birthday cake in the process!

First recipe I thought of called for buttermilk, which is not something that I happened to have in my fridge. And I wanted the cake batter licking to commence as soon…


Swedish Meatballs

When a Swedish Meatball recipe says it serves “4 Vikings or 8-10 regular people,” I know I’ve found a recipe for my crew. Despite the fact that they each devour an entire box of chicken nuggets as an after school snack, my guys are all once again ravenous by dinnertime. And since there’s no telling just how many Swedish Meatballs my bottomless pits would put away, I boldly doubled the recipe. That’s a lot of Vikings!

Swedish Meatballs bring me back to days of groovy plaid bell bottoms, a smokin’-hot Dorothy Hamill ‘do and oversized eyeglasses with stylish side pieces that started at the bottom of the glass frame and made two 90-degree turns to reach my ear….


(Optional) Chopped Salad

This is what I would very loosely call a recipe for the salad I’ve been making all summer, and I’ve named it “(Optional) Chopped Salad” because all the ingredients are optional, depending on your taste and what’s available that day. I’ve brought it to BBQs and served it to company, and everyone wants the “recipe,” which makes me giggle. It’s just what you like and what you’ve got, all chopped up nicely in a bowl.

Don’t like olives? Fugettaboutem! Have a few Kirby cukes around? By all means. Rather use goat cheese or no cheese at all? Be my guest. The key is to wind up with a fresh, crunchy, lightly-dressed salad that makes you happy and is…


Oh my. I have gone and spoiled myself forever. I have stumbled upon the most perfect breakfast/brunch dish and now I want to eat it every day. And I don’t even like eggs!

I don’t remember where I first saw a version of this recipe, but for some reason it stuck in my head. Ratatouille. Yum. Eggs. Not-so-yum, but Iacono chicken farm is right near us in East Hampton, and the farm-fresh eggs continually beckon to me. I eat them occasionally because I think they’re good for ya and I just should-always poached-but there’s nothing enjoyable about it for me.

But the idea of masking an egg with ratatouille? Brill. I looked at a bunch of recipes…


Bagna Cauda Salad

This salad gives me a big dilemma. Honestly, I can’t decide whether it’s more pretty or more delish. (“Less filling!” “Tastes great!”) But I do know it’s one of the best recipes I’ve come across in a long time. I had seen it on Food52, Amanda Hesser’s website, over a month ago, printed it immediately and stashed it in my recipe binder. And then I promptly forgot about it. Last weekend, I was flipping through the binder for my go-to spaghetti with clams recipe, and there was the Bagna Cauda Salad, staring me in the face. Hmmm, I thought, what could be bad about adding a nice crunchy salad dish to our garlicky pasta dinner? Bagna cauda…