If you prepare the onion frittata with roasted tomatoes I posted about a month ago, you’ll likely have some ricotta left over. Don’t let it go to waste! Use the surplus cheese to make these orange ricotta scones with dark chocolate chunks.
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Corn and Tomato Tart (from The Findlay Market Cookbook)
I can’t believe it’s been over three years since I bumped into fellow food blogger Bryn Mooth and received a signed copy of her first cookbook. And I’m embarrassed to admit it has taken me this long to finally use the gift….
Italian Pasta Salad
Sometimes I’ll come across a recipe and want to recreate it ASAP. Such was the case with this Italian pasta salad. Shortly after spotting a photo of the dish online, I hit up two grocery stores to procure the ingredients … and then threw together the mix in minutes….
Vegetarian Tofu Curry (and Weekend Highlights)
No surprise, I had so much fun at BottleRock Napa Valley over the weekend. The highlights? Dancing with the crowd while The Killers and Bruno Mars performed, watching Masaharu Morimoto and Trisha Yearwood work their magic on the Culinary Stage, and sipping on JaM Cellar’s California Candy Rosé and Butter Chardonnay….
Lamb Kleftiko
I’m so excited! I’m attending BottleRock Napa Valley for the first time this weekend. Last year, I bought a one-day ticket to the event, but then fractured my fibula and couldn’t go. So I never got to see Maroon 5 perform or my hero, Martha Stewart, take the Culinary Stage.
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Onion Frittata with Roasted Tomatoes
A friend kindly gifted me three dozen fresh eggs from Hidden Villa about a month ago. I scrambled and fried quite a few, and hardly made a dent in the supply. So I decided to whip up a simple onion frittata with roasted tomatoes and a side of caramelized fennel (inspired by a Rachael Ray Every Day recipe)….
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