A peek at spreads from The Kinfolk Table, the new cookbook from Nathan Williams celebrating small gatherings. From it I made a Roasted Squash, Chile, & Mozzarella Salad tangled with spicy arugula.
My favorite tomato salad this year - made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives.
Big bowl of green - broccolini tossed with big croutons, tons of scallion slices, mozzarella, toasted almonds, and a hit of serrano pepper.
My favorite lasagna recipe. Dozens and dozens of whisper-thin sheets of fresh pasta brushed with the most vibrant red tomato sauce imaginable all intersecting layer after layer of warm, oozy, fresh mozzarella.
One-inch wide slabs of toasted, cheesy, heirloom tomato filled deliciousness slathered with a basil-chive ricotta spread.
I'll never make lasagna any other way. Impossibly thin layers of feathery-light pasta with just enough sauce and cheese between each layer to keep it moist and flavorful.