I’m what you’d call a tomato purist. Yep, you know the type: picking tomatoes off salads three quarters of the year, throwing expletives when restaurants dare use mealy, tomatoes in the summer, then eating my weight in caprese salads and tomato tarts and roasted tomatoes and BLTs (heavy on the Ts) all August long.
And of course, there’s tomato sauce — lots of it. If the stuff is made with summer tomatoes, it’s pretty hard for it to be bad. But the best way to highlight summer tomatoes is with three simple ingredients: tomatoes, garlic and olive oil.
I know, not exactly revolutionary. Throw these guys in a pot together haphazardly and you’re likely to get something pretty delicious. But with a little extra care — slivering the garlic, softening it in olive oil, chopping and seeding the tomatoes — it turns into something spectacular, and spectacularly addictive. Here’s how you make it.
Continue Reading The Best 3-Ingredient Tomato Sauce
My earliest food memories involve salsa in every form. Hot, not-so-hot, chunky, cooked, raw, you name it – if it could be made, we ate it. This version, usually called pico de gallo or salsa fresca, is a raw salsa made from ripe tomatoes, onions, garlic, jalapeños, lots of freshly chopped cilantro, a squeeze of lime juice and a dash of salt.
It is a versatile condiment, one I’m pretty sure I’ve eaten on just about every food imaginable during my lifetime. Nothing is as good as scooping a freshly fried and salted corn chip into pico de gallo, but this salsa isn’t just for snacking. I kick up the garlic and use it over grilled fish, sprinkle it over kebabs and tuck it inside tacos made with sizzling fajitas. It’s also a fantastic filling for the hollowed-out half of an avocado.
Continue Reading Matt’s Salsa Fresca
Today's TV Dinner: Giada's Chicken and Orzo Frittata
Breakfast for dinner is still hot in the world of food trends but I like that you can enjoy this for dinner and still have great leftovers for breakfast (and lunch if you’re feeling lazy)…
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Fresh Okra - Photo Courtesy Souvlaki for the Soul
I love having a CSA. Every week, my farmer delivers fresh-picked tomatoes, peaches, herbs and as many squash as I can carry. But then, there’s the okra situation. For the last month, my CSA box has included a big bag of okra. “I hope you’re not tired of okra,” my farmer says each week. I vaguely smile. I’m not tired of okra — I’m stumped by it.
Continue reading Solving: The Okra Situation
Peach Gnocchi from 101 Cookbooks
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
I got a little peach-happy at the farmers’ market last weekend. They looked and smelled so amazing that I bought way more than I needed and couldn’t help but bite into one on the way home. There is really nothing like a fresh summer peach. But when you have so many at the peak of ripeness, what to do?
Instead of loading up on desserts, try incorporating fresh peaches into your dinner. Get inspired by this gorgeous Peach Gnocchi from 101 Cookbooks—just one successful example of peaches gone savory. If gnocchi from scratch is too time-intensive for your summer supper, we’ve got plenty more ideas…
Continue Reading Summer Fest: Savory Stone Fruit
- Laura’s Savoury Swiss Chard Tart, a rich, comfort food favorite perfect for using summer greens.
This weekend Laura Calder is cooking up easy, contemporary versions of traditional French comfort foods in French Food at Home. Today at 11:30am ET, Laura cooks up “Cozy” foods but adds some contemporary twists, like Savoury French Toast with herbes de Provence. Laura skips the maple syrup, topping instead with tomato jam – I tracked down a terrific looking recipe from White on Rice Couple.
Continue Reading Laura’s French Comforts
Spice Goddess, Bal Arneson, prepping a dish
Beginning in July, Cooking Channel will be rocking a brand-new Spice Girl. Her name is Bal Arneson and she is our Spice Goddess…
Continue Reading Spice Goddess — 7 Things To Know
David Rocco takes a break as food bloggers have at it
No Roman holiday in the cards for your summer? How about a quick weekend staycation with three tribute recipes that are about as irresistible as Mr. Rocco himself…
Continue Reading Food Bloggers Cooking: David Rocco
Tomato and Chorizo Salad - Bill Granger, Bill's Holiday
Need a light dinner idea that beats the heat and the clock? Watch Bill Granger make his hearty Tomato and Chorizo Salad at 12:30pm ET today and then make it yourself for dinner…
Continue Reading TV Dinner: Tomato and Chorizo Salad