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Basic Tomato Sauce
Take me to the lesson... Basic Tomato Sauce This is my go-to tomato sauce. I always have several quarts on hand in my freezer to include in recipes, or for a quick pasta dinner. 1/4 cup extra-virgin olive oil1 medium onion (chop finely)4 cloves garlic (minced)3...
Vegetarian Lasagna with Eggplant Sauce
Take me to the lesson... Vegetarian Lasagna with Eggplant Sauce Vegetarian Lasagna with Eggplant Sauce is hearty without meat. The layer of shredded carrot, spinach, and cheeses is a bit unusual for lasagna, people love it. 4 tablespoons extra-virgin olive oil6 cups...
Asparagus Bundles
Take me to the recipe... Asparagus Bundles An easy dish to prepare ahead and pop in the oven right before serving. 24 asparagus spears1/3 pound piece Emmentaler (cut into 16 strips)Kosher salt and freshly ground black pepper3 tablespoons extra-virgin olive oil8 slices...
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Halibut en Papillote
Take me to the lesson... Halibut en Papillote with Lemon Leek Rice and Herbs A delightful way to prepare fish in beautiful, table-ready, packages. parchment paper 2 tablespoons unsalted butter1 1/4 cups thinly sliced leek -- white and light green parts onlyKosher salt...
Braised Artichoke
Take me to the lesson... Braised Artichokes This is my favorite way to prepare artichokes. The recipe uses all of the edible parts of the artichoke, and you can skip the butter! 6 large artichokes4 cloves garlic -- sliced thin1 lemon -- sliced thin1 bunch mint leaves...