This recipe is based on one that appeared in Bon Appetit this spring for an Easter menu. That soup was served hot, but fresh peas and mint seemed to call out for the cold soup treatment. This summery combination also benefits from the addition of cumin, a riff on a side of sugar snap peas [...]

Once you make hummus at home, you may be disappointed you haven’t been making it yourself all along. This Middle Eastern standard is incredibly easy to whip up in a food processor, and it lasts for about two weeks in the fridge. The best recipe I’ve found is Mark Bittman’s from his excellent cookbook The [...]

Mayonnaise is the one ingredient that has the biggest effect on calories and fat content in salads like this one. Unless you have high cholesterol, however, there’s no reason to cut it out completely. Organic mayonnaise like Trader Joe’s contributes a lot of flavor and creamy texture even in small amounts. Just mix the salad [...]

This traditional New Orleans dish is great during a heat wave – or an average 95-degree summer day in Louisiana. Almost all the work is done by the food processor. It’s a favorite at Galatoire’s, where locals come in from the noonday heat to feast on cold seafood salad.

This recipe has been slightly northern-ized and [...]

One of the specialties at Pulino’s is the pizze e uove (”pizza and eggs”) on their breakfast menu. The pizza arrives from the wood burning oven with an egg magically cooked into the pizza on top, much like the pane frattau pizza that first made an appearance at Otto.

It’s really not that hard, however, to [...]