SAFCOL Chunk Light Tuna with Lemon and Pepper in Spring Water, 6-Ounce Cans (Pack of 12)
SAFCOL Chunk Light Tuna with Lemon and Pepper in Spring Water, 6-Ounce Cans (Pack of 12)
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A meal at Oleana isn’t complete without a dessert from pastry chef Maura Kilpatrick. Since the restaurant opened in 2001, Kilpatrick has created thoughtful, nuanced desserts that balance textures and flavors and are a natural complement to chef-owner Ana Sortun’s savory dishes. Nougat glace ($12) “is always on the menu,” she says. Fans of Oleana’s baked Alaska might disagree, but …
Farfalle with five herbs and cherry tomatoes
Serves 4 1 pound farfalle, fusilli, or other pasta shape that will catch the herbs 1/2 cup olive oil 4 cloves garlic, slivered 1/8 teaspoon crushed red pepper, or to taste 1 teaspoon salt 1 pint cherry tomatoes, stemmed 1/2 cup lightly packed Italian parsley leaves 1/2 cup lightly packed fresh basil leaves 1/2 cup lightly packed fresh spearmint leaves …
Passover: Fig and Olive Tapenade | Submitted By: Anne
This is an easy gourmet appetizer. I’ve brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
Plum tomatoes
If you grow your own tomatoes, they’re probably sitting on the windowsill, crowded together like too many diners at a narrow table. New Englanders wait all year for native tomatoes, which are terrific sandwiched between slices of crusty bread with a little mayonnaise and salt. In fact, there isn’t another sandwich quite as good. Still, after a week or so, …
Off the land and into the pan
Route 7 Grill sits on a quiet stretch of the road for which it’s named, just past the center of Great Barrington in the Housatonic River Valley of the southern Berkshires. It’s a self-consciously bucolic area of stone walls, hay fields, country inns, antique shops, and good rich soil for the many small, sustainable family farms. When …
Spicy gazpacho
Serves 8 1 green bell pepper, cored, seeded, and chopped 1 red bell pepper, cored, seeded, and chopped 1/2 small red onion, chopped 2 stalks celery, chopped 1 cucumber, peeled, seeded, and chopped 2 cloves garlic 1/2 jalapeno pepper, seeded and quartered 3 cans (14 1/2 ounces each) diced tomatoes 1/2 teaspoon ground cumin Salt and black pepper, to taste …
Two lobster pounds are better than one
All that comes between Bruce Brown and Tom Markey is Route 286, a quaint two-lane road that runs less than four miles from Salisbury Plains, Mass., to Seabrook Beach, N.H.
A whimsical American take on French food
The Art Deco-style blog header on Lucy’s Kitchen Notebook promises Lyon, France, stories, essays, photos, and cooking. A tiny, hand-drawn heart at the end of her list hints at the motivation behind the blog. It’s not renown, as Lucy Vanel doesn’t participate in international blogging events like Wine Blogging Wednesday or Leftover Tuesday. And it’s certainly not dollars — or …
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