Ingredients
This recipe takes its inspiration from France’s classic onion tart, pissaladière. I was stunned by my first taste of that classic and the idea that onions could be a main event. In this simple recipe, a mix of onion varieties -- red, white, and green scallions -- are tossed with olive oil, thyme, and salt, then layered on a crust gilded with smoky cheese and finished with a dusting of Parmiggiano – Reggiano and a drizzle of heavy cream. The cooked cream tames the edges of the onion and thickens as it cooks.
I love this method of cooking zucchini. It is the one I return to time and again.
I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta.
This delicate, mint-scented soup is one of the first recipes we return to when spring arrives in Minnesota each year.
This vegan quiche is gorgeous and full of summery tomato-basil-olive flavor.
Fill a medium pot with water and bring to a boil. Add salt until it tastes briny like the ocean. When the water returns to a rolling boil, add the couscous and boil until al dente, about 7 minutes. Add the peas and cook for 1 minute longer. Drain the couscous and peas in a colander and run under a stream of cold water to stop the cooking process.
Vegan: Omit the cheese from the pesto recipe.
Gluten-free
Ingredients