From Moreton Neal's Remembering Bill Neal (2004). The recipes in this book are wonderful, none more so than Bill Neal's Ratatouille. What a treat it is to find ratatouille in our fridge. It can be served warm or cold. 1 large eggplant, peeled and cut into 1-inch cubes 2 … [Read more...]
Slow Pizza Dough
Adapted for food processor and upsized from Sam Sifton's New York Times recipe for Roberta's Pizza Dough. This dough needs to rise for 3 to 4 hours at room temperature, or 8 to 24 hours in the refrigerator. I am pretty easy to please when it comes to pizza dough, but this recipe … [Read more...]
Corn Elote on the Cob
This corn elote is even more delicious than the first Corn Elote we shared here, which calls for corn kernels. The recipe came from Blue Apron in the summer of 2016, when it accompanied Summer Squash Quesadillas. The quesadillas were fabulous but the corn outshone them! 4 ears … [Read more...]
Tomato Pie
From Paula Deen. This delectable pie is like queso poured over juicy tomatoes and baked. If some of your guests don't like onions, you can leave out the green onions and the pie will still be unforgettable. 4 tomatoes (about a pound and a half), peeled and sliced 10 fresh … [Read more...]
Roasted Cauliflower
From the New York Times. Roasted cauliflower bears no resemblance to the oversteamed stuff that was first presented to me as cauliflower. 1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices extra virgin olive oil, to coat sea … [Read more...]
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