Eggs, garden tomatoes, arugula and cloaked in a light mayonnaise sauce…what could be better to start off a meal? Or for lunch, with good bread? I was reminded of this bistro favorite, in an article in The New Yorker, and I’m so very glad it nudged my memory. This is a delicious way to kick off a summer meal, when the tomatoes are prime and the temperature peaks. Continue reading
Oeufs Mayonnaise (Eggs Cloaked in “Almost Homemade” Mayonnaise)
16 Thursday Aug 2018
Posted in Appetizers, Eggs, Gluten Free, Make Ahead, mayonnaise, Salads
Peas are taken for granted. They are served on the side of something else and well, they’re green and most people like them. You know, we really need to take another look at peas. This soup is superb for a hot summer night. It beautiful. It’s refreshing and more importantly, it is delicious. 
I purchased some lacinato kale the other day. I know. I know. I’ve ranted about how tired I am of kale in everything, but chocolate pudding. And I am tired of it, but I’m a puzzle. Okay? I do enjoy sautéed greens every now and then. 
Fans are so summery, aren’t they? And eggplant fans, well, what can I say? I can make an entire meal on eggplant alone. They’re so meaty, it picks up flavors like the little sponges that it is…and are, well, just delicious. It was a 
This is one of those sauces that is as good with pork, as it is with chicken and it’s equally delicious with salmon or shrimp. Okay…so it’s good on pretty much anything. I haven’t tried it on a burger, but I think on a pork burger it could be stupendous. 
Flavored hummus seems to be all the rage these days. And with good reason. It’s very tasty stuff. Peas and mint are a natural combination. The lovely cool green just screams summer. 
Sweet potatoes are just as good in summer as they are for Thanksgiving. Maybe they’re even better in the summer. You can put this mixture on the grill, wrapped in foil. This works as a perfect bed for 
The other day is was lunching at a local restaurant, and their daily special was a pork schnitzel sandwich, topped with their applesauce aïoli. It was really quite a lovely combination, so I decided it was time to explore the rich deliciousness, that is an aïoli. And then there’s the alliteration thing, Applesauce-Allspice Aïoli. What can I say? 
The Goddess was out and about today in search of yarn. That’s right. She doesn’t live by cooking alone! Anyway, she was planning on have lunch at Torange. And sadness…they’ve closed. They were such lovely people and the food was wonderful. They were even nice enough to sell her sumac and barberry, which, if you aren’t familiar with either of these, you need to find them and start using them. So, in memory of Torange, she decided to make this chicken. 
This is a nice little vinaigrette to have in your fridge. It’s spring-y and wonderful and just perfect to dress the deliciously spring-filled 