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Introducing: A Very Good Tomato Sauce

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Frizzled Chickpea Salad

I’d eat these not quite fried, not quite caramelized onions and chickpeas with salty, creamy feta and lots of herbs (leafy, spriggy, coarse!) literally any time of day—an ideal side no matter the meal.

Clam Pasta with Spicy, Toasted Breadcrumbs

This pasta is my favorite pasta, bar none. For me, clam pasta is a decidedly summery meal, and you should be making it at least once before summer is over.

Tomatoes Dressed in Toasted Fennel and Anchovy

The anchovy-fennel-chili-infused oil is good on quite literally anything, but is especially great drizzled over the sweetest little tomatoes you can find.

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Simple Fruit Tart

If you’re looking for a way to use your summer fruit bounty, I love this basic, elegant, classy tart. It’s reserved and restrained, it’s prim and proper, it’s creamy and delicious.

Pasta Salad with Zucchini, Sizzled Scallion, and Parmesan

The capers and lemon give it the bright brilliant tanginess that pasta salad craves, but what truly makes this one special is the mix of textures.

Chile-Butter Chicken With Vinegared Potatoes

A deceptively simple sheet-pan dinner, potatoes get tossed with tangy distilled white vinegar and topped with a chicken slathered in a garlicky chile butter (while you’re at it, let the potatoes have some, too).

Parsley Salad With Fennel and Horseradish

This salad is an obvious nod to the Seder plate, including both parsley (bitter herbs) and fresh horseradish, except it’s less ceremonial and more just a very delicious salad. I love, love parsley and think a well-seasoned bowl of it is something that most tables can benefit from, especially if thos

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“The filling is juicy, salty, tangy, tender and full of so many…tomatoes. Add some garlic and capers and a bit of crushed red pepper flake, if you like. There’s also olive oil, salt and pepper, and when you take it out of the oven, a small tiny splash of vinegar. That’s really it.”

from Tomato Tart with Garlic and Capers

featured in The best tomato tart you'll make all year

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Join me in one of my absolute favorite places: the grocery store. Whether you’re stocking up for the holidays, replenishing for the week, or just need a break in the day - here’s the way I approach a trip to the store.

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Introducing: A Very Good Tomato Sauce

Today is , and you need something to cook

Frizzled Chickpea Salad

Clam Pasta with Spicy, Toasted Breadcrumbs

Tomatoes Dressed in Toasted Fennel and Anchovy

More Recipes

Simple Fruit Tart

Pasta Salad with Zucchini, Sizzled Scallion, and Parmesan

Chile-Butter Chicken With Vinegared Potatoes

Parsley Salad With Fennel and Horseradish

More to explore

More to explore

A Little Newsletter

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What to buy

Le Creuset Oval Dutch Oven

Le Creuset Stainless Steel Saucepan

All-Clad Stainless Steel Stockpot

Williams Sonoma Microplane

All Newsletters

Blueberry Olive Oil Cake

Feeding You

If You’re Going to Maine

I have a new book coming out this fall

“The filling is juicy, salty, tangy, tender and full of so many…tomatoes. Add some garlic and capers and a bit of crushed red pepper flake, if you like. There’s also olive oil, salt and pepper, and when you take it out of the oven, a small tiny splash of vinegar. That’s really it.”

If you’re watching