This recipe hits the spot when you're craving a pizza, but don't have one in the freezer! An ideal five-minute snack or quick lunch that doesn’t involve much cooking!
These are superlative, indoor, make-ahead ribs that yield stunning results, if I must say so myself. You can season them up to 3 days ahead, and if you’d like, you can cover and chill them after steaming and broil them a couple of days later. If you love to grill, glaze and char (after steaming) over medium-high direct heat instead of using the broiler. To simplify the spice rub, omit the mustard powder, MSG, and coriander and leave the other measurements the same.
There’s so much to say about this cake, that I don’t think I can. It leads a double life. On the surface, plain; and beneath, anything but. It has a taste that can’t easily be defined - sweet, but savory, herbaceous, fragrant, and warm. Nostalgic, in a way too. It reminds me of my grandmother. It seems like an odd choice of words to describe it, but try it and you’ll know what I mean.
My first meeting with pastry chef Melissa Weller began when I showed up at her doorstep and made myself at home in her kitchen. It wasn’t trespassing; it was journalism - the kind where you scribble some notes and eat lots of baked goods. That afternoon, the one thing I was unable to try was her zucchini bread. She’d filled it with summer savory, oregano, thyme, olive oil, and walnuts. I had become allergic to those nuts the summer I turned seventeen. But I loved the idea of putting olive oil and fresh herbs in there, and I wanted a loaf I could eat. If you’re not allergic, I won’t be offended if you try it her way.
One of the staples of my pantry is a classic herb salt fragrant with rosemary, sage, and garlic that is used all over Northern Italy. I learned the recipe - or I should say approach - years ago while traveling in Tuscany and have never grown tired of it. It is good on just about anything.
These generous wedges of red onion marinate in wine, olive oil and herbs, then turn crusty on the grill. Outstanding as a side dish, they could also be a meal unto themselves. We always make enough for leftovers because the onions make such a good lunch the next day with bread and cheese.