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Introducing: A Very Good Tomato Sauce

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Shrimp Scampi

To me, Shrimp Scampi is decidedly about the shrimp. The important thing here is that you have a lot of saucy, glossy businesses all over whatever you’re serving it on or sopping it up with.

Polenta with Corn (Corn on Corn)

Close your eyes and you can see it now: a bowl of perfectly tender, creamy polenta with plenty of black pepper and just the right amount of Parmesan, topped with some buttery, lightly spiced, just-cooked corn.

Spicy Green Beans with Lemon and Garlic

If you’re going to skip a salad, at least you have these green beans. They’re long-ish cooked till tender, but never lose their vibrant punchiness thanks to a not-insignificant amount of lemon* and garlic (sliced and cooked with the beans then finely chopped added raw at the end).

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Old-Fashioned Strawberry Cake

This is the time of year for the juiciest, sweetest strawberries, and there’s no better application than this easy, delicious cake.

Quick-Seared Short Ribs With Charred Scallion Salsa

To serve, thinly slice the meat and top it generously with a mixture of fresh and charred scallions and tomatillos. Set it out with warmed tortillas and hot sauce for a D.I.Y. taco experience, though it’s also great over a bed of peppery greens or crunchy romaine.

Tomato Tart with Garlic and Capers

I knew I wanted this to be a quick, throw-together affair. That meant no “salt the tomatoes to draw out the moisture,” no crust that needed to be chilled or rolled out, nothing to delay me from having crisp, cheesy crust with a simple layer of softened, jammy, garlicky tomatoes as soon as possible.

Lemony White Beans With Anchovy and Parmesan

These white beans could potentially be a whole meal, but they are also great alongside another protein since they pull double duty as both starch and salad.

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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

Shrimp Scampi

Polenta with Corn (Corn on Corn)

Spicy Green Beans with Lemon and Garlic

More Recipes

Old-Fashioned Strawberry Cake

Quick-Seared Short Ribs With Charred Scallion Salsa

Tomato Tart with Garlic and Capers

Lemony White Beans With Anchovy and Parmesan

More to explore

More to explore

A Little Newsletter

Subscribe to A Newsletter

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