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You could think of it as a pizza without the tomato sauce. But it's so much more than that. A classic from the south of France, the traditional Pissalidière, has lots and lots of very slow-cooked onions, briney anchovies and … Continue reading
I love tuna. I hate over-cooked tuna. This is best with good sushi-grade tuna that is quickly seared on both sides and cool or just barely warm in the center. If you get regular tuna you will need to cook … Continue reading
Looking for an easy make-ahead snack for the Big Game? Or anytime? Try these little frittatas or egg muffins. Make them bite-size for easy appetizers for a crowd…. Make them 'cupcake' size (as in the recipe) for a first course … Continue reading
I actually made pasta from scratch this week, with hopes of an impressive entry for Presto Pasta Nights. Alas, my pasta skills apparently are a bit rusty after almost 12 years of neglect. While the ravioli tasted delicious, it was … Continue reading
