salmon puttanesca, in pan

Currently obsessed with Puttanesca, whether tossed with pasta, cooked with wild king salmon, spread onto flatbread, massaged into my temples… whatever. Puttanesca is always some ratio of garlic, anchovies, olives, and capers in tomatoes. This is a good starter recipe for Puttanesca, from which you can make adjustments to suit your taste. I almost always amp the garlic and anchovies. And the olives and capers. And the red pepper and salt. So in the end, I am basically making anchovy olive caper stew. It is delicious.

Recipe for SALMON PUTTANESCA below, cooking Notes and shopping Resources follow. [click to continue…]

lemon olive oil cake with fresh berries
A dead-easy, lemony Lemon Olive Oil Cake, which is one of like three things I actually bake because I can’t bake to save my loaf. In fact, the only other recipes for baked goods on this site are essentially variations on this Olive Oil Cake (links to those recipes included), and banana bread.

At some point I will bake an olive oil banana bread.

Recipe for LEMON OLIVE OIL CAKE below, cooking Notes and shopping Resources follow. You can watch a short video of my making the cake here. [click to continue…]

cauliflower parm parmesan - plated
No complicated three-step breading process. No messy, splatter-y stovetop deep-frying. Just melty mozzarella cheese, toasty panko breadcrumbs that stay crisp, and cauliflower instead of chicken.

Recipe for a perfect Cauliflower Parm below, cooking Notes and shopping Resources follow. [click to continue…]

green olive salsa verde on whole roasted salmon

Italian salsa verde, that potent mix of garlic, herbs, capers, and anchovies of which everyone has their own version, has become something of a “mother sauce” in this house. Mine is always heavy on the parsley, sometimes with baby spinach to add subtle volume, sometimes with arugula for a bitter bite, sometimes with basil for the faint familiarity of pesto.

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spicy cucumber salad with avocado din tai fung copycat
What’s my favorite food season?

First of all, how dare you.

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cioppino san francisco seafood stew with sourdough bread in bowls
What better way to celebrate National Tomato Day, April 6, than with a Classic Cioppino, an Italian-American tomato-based fish and shellfish stew, born in San Francisco. This version has Alaskan Cod and West Coast Shellfish, and stars Pomi Tomatoes, which are 100% fresh Italian tomatoes. Pomi Finely Chopped Tomatoes are peeled and crushed so they’re ready to go right out of the box. Classic Cioppino recipe with Pomi tomatoes below, cooking notes and resources follow. [click to continue…]

Pinot Noir Prune Jam on Cheese Board

Say hello to your new cheese board obsession, Pinot Prune Jam.

We’re all familiar with that squat little jar of fig jam that appears in some format on almost every cheeseboard, and while there’s nothing wrong with fig jam, there is SO MUCH RIGHT with Pinot Prune Jam, a subtly sweet fruit spread based on sun-ripened prunes and infused with red wine. The jam is super easy to make with only a few ingredients: California-grown prunes, California Pinot Noir wine, and if you prefer something sweeter, a little extra sugar or honey.

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