All posts filed under: Seasonal

Roasted Cheese-Stuffed Spiced Tomatoes

There’s a roasted caprese I love to make for the family: campari tomatoes stuffed with ciliegine, basil, and topped with seasoned bread crumbs. While I was craving them last weekend, I was also craving sambousak, a buttery, sesame pastry filled with muenster cheese. Lori serves them whenever she cooks a Syrian feast. In fact, it’s how we begin one. While she works the stuffing, I am usually put on sesame seed duty. Dipping and pressing each pastry into a bowl of seeds, then lining them up on a baking sheet and popping them into the oven. The aroma of that moment is what I’m after. In a perfect world, I would’ve made both. But it’s finally truly warm out and I wanted to fully embrace “less is more” on a Sunday afternoon. The only solution was this: stuffing tomatoes with muenster cheese, leaning more towards Syrian cuisine by using familiar spices, swapping out the basil for parsley, and then topping each tomato with sesame and nigella seeds before they get popped into the oven and, …

Citrus Braised Beans, Ramps, Tomatoes, and Olives

You wouldn’t believe me if I told you someone else ate the whole pot of beans before I could even fully enjoy a bowl of them. Well, they did. The day that I was recipe developing, I took photographs of the wildly Spring contents, then ran out to Brooklyn to spend some time with Danny, thinking there’d be enough for me to try when I return. (It serves 4 people, people!) How wrong was I. I received a text: “they were delicious! I finished them off with a baguette.” Ha! There’s a serving suggestion for you, am I right? And so I made it again the next day, each spoonful creating a sigh, hiding in my room with the pot til I was ready to share. The heirloom beans are called Jacob’s Cattle Beans. And I love them. I eyed their small and spotted bodies at a farmstand at Union Square, where I also bought everything else that wound up in this recipe. Ramps. Tomatoes. Olives. Garlic. Dill. As usual, I had no idea they’d …

Market Haul Lo Mein

True story. The evening before I went away for a week, my beautiful (but food-picky) mom requested I make a big batch of lo mein just for her. None for her hubby. None for you. She wanted to make sure there was enough in the house to last at least 4 days. Mind you, I had just made some less than a week before then but who am I to argue (she’s taking care of my fur-baby, and her love for this one-pot meal is adorable.) That is to say, I totally get it. Gently spiced noodles with a bunch of seasonally fresh veggies and greens just handpicked from the farmers market is quite appealing, and if I can feed my mother  (who would prefer cakes and candies over a solid meal) something more substantial, I’ll make it twice a week if I have to. And I probably could! It comes together quite quickly and each serving is unique. Unique enough to not get real bored real quick. Let this be a loose guideline for …