Eggs poached in white wine peppered with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. Served over smashed avocado on toasted bread.
A beautiful fattoush recipe and a preview of Yotam Ottolenghi and Sami Tamimi's new book, Jerusalem.
A vegetarian TLT sandwich inspired by the classic BLT sandwich. This version includes chipotle-marinated tempeh alongside oven-roasted cherry tomatoes, a bit of shredded lettuce, and a generous avocado slather on a thin slice (or two) of great bread.
Inspired by a trip to Argentina, small crackers topped with an apple-zucchini relish, a tiny kiss of goat cheese, and a couple flecks of black pepper.
A spring twist on a panzanella recipe. This panzanella features asparagus, spinach, and peas with hearty, garlic and time toasted bread cubes.
A stunning, delicious sweet strawberry panzanella recipe. Bread cubes are tossed with a sweet brown sugar glaze, strawberries are mashed into a dressing, and it is all served family style.
Vegan Caesar salad recipe from best-selling authors Isa Chandra Moskowitz and Terry Hope Romero - no eggs, no dairy. Delicious, creamy lemon-caper dressing and garlic croutons.
The egg salad sandwich recipe I turn to multiple times a week. Light on the mayo, with good quality eggs, chopped celery, and a sprinkling of chives on thinly sliced whole grain bread.
My dad's garlic bread recipe - garlic, lots of butter, chives, and lemon zest slathered on a wide baguette. A garlic-studded, golden crusted masterpiece.
One-inch wide slabs of toasted, cheesy, heirloom tomato filled deliciousness slathered with a basil-chive ricotta spread.
Actually two different takes on hummus. One with an Italian twist, and one a lovely shade of green from the incorporation of a bit of sauteed spinach.
A twist on a classic onion soup recipe adapted for cry-babies (like me). Caramelized onions, white wine, butter, vegetable stock, and grated cheese.
This has become one of my favorite crostini recipes - goat cheese, black beluga lentils, and chives on garlic-rubbed crostini.