Baked tomatoes from an Italian grandma
Fresh, raw summer tomatoes never disappoint -- whether in a zesty salsa, a multicolored gazpacho or sliced and layered with fresh mozzarella and a drizzle of olive oil. Recently, I...
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SERIOUSLY SIMPLE: Nonna’s baked tomatoes
Fresh ripe tomatoes are the essence of Seriously Simple. Whether it is in a zesty tomato salsa, a multi-colored tomato gazpacho, or as a first course, sliced and layered with...
SERIOUSLY SIMPLE: Grilled marinated chicken brochettes with a Moroccan twist
Jeff Koehler has penned a beautifully photographed book that captures his culinary journey to Morocco. In this volume, you can travel to spice-scented markets and practically taste the authentic flavors...
SERIOUSLY SIMPLE: Chill out with a classic Spanish cold soup
I recently returned from Spain. I learned many new things about art, history and of course food. I discovered that there is more to warm weather soups than the Spanish...
Versatile crostini a breakfast blessing
I taught a demonstration recently at an event in Sausalito, Calif., on the topic of crostini. These thinly sliced toasts are a blank canvas for savory and sweet toppings. Though...
SERIOUSLY SIMPLE: Five-Minute Ice Cream Sundae Pie: A no-fail summer dessert
Desserts can be tricky for a Seriously Simple cook, especially as the temperature goes up. Making pie dough or baking a fancy cake isn't what I have in mind in...
SERIOUSLY SIMPLE: Smashed Cherries with Amaretti and Ricotta
The first time I eye fresh cherries at the market, I feel like celebrating. There is something about a big bin of ruby-red gleaming cherries that brings a smile to...
SERIOUSLY SIMPLE: Smashed Cherries with Amaretti and Ricotta
The first time I eye fresh cherries at the market, I feel like celebrating. There is something about a big bin of ruby-red gleaming cherries that brings a smile to...
SERIOUSLY SIMPLE: Asian Gravlax With Ginger Mustard Sauce: A no-cook appetizer for warm summer days
I like serving gravlax during the warm weather since no cooking is required. The fish is actually cooked, or cured, by the marinade. Easy to put together, thinly sliced gravlax...
SERIOUSLY SIMPLE: Hoisin Ginger Baby Back Ribs: A Father’s Day special
I love baby back ribs. Maybe it's because they seem to have more meat and a less pronounced pork flavor. When I was growing up, just hearing that ribs were...