Category Archives: Recipes (Savory)

Baked Peppers With An Unexpected Ingredient

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Not the usual cheese, rice or ground beef, but tofu gets stuffed into these peppers.
Not the usual cheese, rice or ground beef, but tofu gets stuffed into these peppers.

As my husband readied the grill for Italian sausages the other night, he looked at me dumbfounded as I pulled out a box of tofu from the fridge.

Yes, silken tofu is the surprising ingredient in these otherwise Mediterranean-influenced stuffed peppers.

Leave it to the one and only Nigel Slater to come up with this simple and inspired riff on a classic, replacing the usual rice, ground meat or cheese in stuffed peppers with custardy-soft tofu instead.

“Baked Peppers with Tofu and Olives” is from the noted British food writer’s newest cookbook, “A Cook’s Book” (Ten Speed Press), of which I received a review copy.

The 500-page book is a collection of 150 recipes along with evocative stories from this home cook’s home cook. These are unfussy recipes, many with 10 or fewer ingredients, full of an appealing carefree spirit.

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Summer Slaw with Hot Honey Shrimp

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Summer was made for this main dish salad that's full of crunch and flavor.
Summer was made for this main dish salad that’s full of crunch and flavor.

This salad has it all — honey and spice, and everything nice.

Not to mention an excuse to crumble up tortilla chips to use like croutons.

“Summer Slaw with Hot Honey Shrimp” is just what you want to tuck into at this time of year.

It’s from “Salad Seasons” (Rizzoli), of which I receive a review copy.

It’s by Sheela Prakash, a food and wine writer who is the senior contributing editor at The Kitchn.

As the title implies, this cookbook is chock full of savory and sweet salad recipes to take you through the entire year.

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All Hail Caesar — As In Popcorn

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You won't be able to stop eating this Caesar salad-flavored popcorn.
You won’t be able to stop eating this Caesar salad-flavored popcorn.

There’s something fishy about this popcorn.

And lemony and cheesy, too.

That’s because it has all the great taste of Caesar salad.

“Caesar Popcorn” is a fun recipe from “Tin to Table” (Chronicle Books), of which I received a review copy.

Written by New York’s Anna Hezel, senior editor of Epicurious, this book contains more than 50 recipes that highlight tinned fish and seafood, that most versatile of pantry staples.

With tinned seafood on hand, a snack or a meal can be ready in a flash with recipes such as “Smoked Trout Dip,” “Smoked Salmon Deviled Eggs,” “Sardine Banh Mi,” and “Spaghetti with Fancy Clams and Fancy Ham.”

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Cook’s Ilustrated’s Easier, Faster Version of Stanley Tucci’s Spaghetti with Zucchini (Plus Winner of the Food Gal Giveaway)

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So thankful to come across an easier yet equally delicious version of this Stanley Tucci favorite.
So thankful to come across an easier yet equally delicious version of this Stanley Tucci favorite.

You may not remember that last year I made Stanley Tucci’s famed “Spaghetti Con Zucchine Alla Nerano,” the captivating dish spotlighted on his CNN show, “Searching for Italy,” and in his memoir, “Taste: My Life Through Food.”

But I sure do. How could I forget every minute of carefully frying batch after batch of zucchini slices in a big pot of oil over a hot stove in summer for what seemed an interminable hour?

Don’t get me wrong; I absolutely adored the resulting pasta dish. But I haven’t made it since, even though, I’ve longed for its taste again. Heck, can you blame me?

That’s why I’m so happy to have discovered Cook’s Illustrated’s version that I could have hugged and never let go of its 2022 July/August issue that it published in.

In this rendition, there no deep-frying involved. Let me repeat that: No. Deep. Frying.

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Fire Up The Grill For Buttermilk Pork Tenderloin and Grilled Cherry Salad

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You won't believe how easy and fast it is to make this grilled pork tenderloin with cherry couscous salad.
You won’t believe how easy and fast it is to make this grilled pork tenderloin with cherry couscous salad.

Pork has a thing for fruit.

No matter its form, shape or preparation, pork’s wiles prove irresistible to most any fruit, resulting in a most magical coupling.

If you still have some of this season’s cherries at your fingertips, use them to make “Buttermilk Pork Tenderloin and Grilled Cherry Salad” to get the gist.

This simple grilling recipe is from the new “Pulp: A Practical Guide to Cooking With Fruit” (Chronicle Books), of which I received a review copy.

It’s by Abra Berens, a Michigan-based chef and former farmer, who definitely knows a thing or two about fruit.

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