Tomato Pesto with Courgette (Zucchini) Spaghetti
Chicken Enchiladas with Roasted Red Chile Sauce
Mahimahi with Bacon-Tomato Butter
The Splendid Table
"The most delicious things that we make are often things that are grown in and around our world. It's not necessarily fancy or hard to get; it's just a question of sourcing it," says chef Mario Batali, co-author of America Farm to Table.
“Two secrets bring success -- spacing and some tasty olive oil.” Lynne Rossetto Kasper
“Two secrets bring success -- spacing and some tasty olive oil.”