We're not sure what took us so long to get on the frittata band wagon. Now that we're starting to get the hang of making them, we finally understand what a quick and satisfying weeknight meal they can...
The fried zucchini served in restaurants so often suffers from being both greasy and mushy that it isn't something we had ever considered making. But this recipe in the July issue of Olive magazine ch...
In the June 2009 issue of Food & Wine, Nate Appleman (of A16 and SPQR restaurants in San Francisco) recommends using mayonnaise-based marinades for grilling. Just a few pages later, Melissa Rubel ...
It’s no surprise that baked beans are a new favorite subject among food bloggers: they are incredibly cheap, laughably low-maintenance, and perfect for a summer barbecue or camping trip. I always ma...
So you know we've been getting into beer recently, and we've even started using it more in our actual cooking. We'd also like to start getting a better handle on how to go about pairing the beers we l...
There’s a restaurant near my husband's office called Rice that makes—you guessed it—really good rice. There’s one thing that I always get and it comes with this amazing black rice with...
Soupe au pistou, the classic Provençal summer soup made with the freshest summer vegetables, shell beans, and pasta and finished with a dollop of basil pistou, will always carry a special place...
This week, Dana reflected on influences, particularly those restaurant meals which inspire us in our own kitchens. This is a dish influenced by my own recent visit to the Porthminster Café, a b...
We've been semi-obsessed with pearl couscous; it's so attractive in early summer. It feels lighter than pasta, yet more substantial than traditional couscous, and it's the perfect base for one-dish me...
Last week I told you about an idea to serve little bowls of varied prepared vegetables to start a meal and gave the recipes for some minty peas with prosciutto and some asparagus and pecorino cheese. ...
Last week we ate at Mario Batali's pizzeria, Otto and promptly afterward I decided to tell you about my vegetables sides tucked in little bowls. Last week's email gave the recipe for some minty Englis...
We kept running across Vicky Bhogal's inviting new cookbook, FLAVOUR: A World of Beautiful Food, during our recent trip to the UK and were anxious to try some of her simple-to-prepare yet sumptuous-lo...
Tuesday night we ate at Mario Batali's pizzeria, Otto. The not-so-secret secret to enjoying this place is to order a bunch of the sides and just munch. And so we did. Minty English peas and prosciutto...
Fava beans are, in our opinion, one of the very best things about spring. So, when we set out to follow a Martha Stewart recipe for orzo with peas but couldn't find English peas at the farmers' market...
I've been cooking for ten all this week as the full-time staff of Apartment Therapy gathers for a retreat. Some of you are getting ready for your final project of the Kitchen Cure: Hosting a Dinner Pa...
Weird but wonderful, the morel mushroom makes its appearance for a very short season each year in mid-Spring. This incredibly tasty member of the mushroom family is all but impossible to propagate, so...
We know, we know. There has been a lot of stuffed artichoke talk around here lately. We reminded you of these that we made last year. Then there was this comparison of a recipe from The New York Times...
We could - and have! - eat a plate of sweet potato fries for dinner and nothing else. They're creamy, a bit crunchy, and very satisfying. We like them kicked up with a light dusting of spicy chili pow...
We grew up eating broccoli salad that had raisins, peanuts, a sweet mayonnaise dressing, and toasted Ramen noodles on top. It's a delight, which you know if you've had it. But every time we look up a ...
A recent conversation with friends about guacamole revealed myriad techniques and preferences. Lumpy versus smooth, lime versus lemon, cilantro lovers versus haters ... There seem to be as many variat...
Here's an ultra-quick dinner vegetable that you can literally throw together and cook in under ten minutes. It takes two late-winter, early spring vegetables: peppery watercress, and cool and crunchy ...
This is another installment from the wedding shower/cocktail party we threw last week (where we also served those tomato skewers). We've already made these little pizzas again, they're so easy and goo...
Last week Emma urged us to make our lunches ahead — having a big bowl of something you can easily take to work is one of the best ways to make sure you eat a homemade lunch instead of going out ...
This is a quick weeknight meal that can feed a crowd—and it's even easier if you have a batch of our Italian Chicken Salad already made. We had the ingredients on hand the other day but wanted a big...
Snap peas and mint from the farmers' market, a Meyer lemon from a friend's yard, and a couple of basic pantry ingredients – quick to prepare and speaking wholly of spring. I hesitate to call thi...
© 2009 Apartment Therapy
