I've been cooking up lots of tomatoes lately in all kinds of ways. I found a recipe for colorful grape tomatoes sautéed in lots of anchovies and garlic then finished with a good dose of vinegar. I've been adding tomatoes to rice and broth for a rich pilaf, and roasting them with herbs to go alongside my weekly roasted chicken. But my go-to recipe lately has been a tomato and eggplant gratin that is simple and comes together really quickly.
Read MoreBut twice, just for fun, I elevated our grilled corn and made elotes locos and both times it added just the dedacence needed for an otherwise simple summer feast. Elotes locos, tomato salad, lettuce dressed with a simple tangy dressing and cornbread - summer in a nutshell. There is less of a recipe here, and more of a method and some tips and tricks I learned along the way.
Read MoreAt the risk of creating the most boring Maggie's Market Guide to date, I thought I'd share my approach to fridge organization. In the last couple of months, in an effort to reduce food waste, I have taken on a new approach to sorting my food and it's working! Leftovers are getting eaten, produce is not languishing and it's been easier to look and see what's for dinner.
Read MoreYou broil or grill split eggplant unless soft and blackened. Then you scoop out the flesh and mix with olive oil, garlic, salt and parsley. Done. That's it! We ate it with feta cheese and a piece of salmon, but it would be a great addition to an appetizer spread or mixed into orzo pasta or smeared on toasted bread.
Read MoreSometimes when thinking about March recipes I am fully in spring-mode, ready for peas and asparagus, light soups and crisp salads. But all this rain and cold weather have me fully planted in late winter and I am craving braised cabbage, beans and greens, and long-cooked broccoli. All of these things take a little time, but the end result is worth the wait.
Read MoreAs I opened my cookbook just the other day (my collection of old print-outs, handwritten and stained pages, clippings from newspapers) I realized my go-to granola recipe was still the same one Lillie posted nearly 12 years ago. Many things have changed since then, but the successful formula has stayed the same.
Read MoreWhen looking up a curd recipe I knew I had to go straight to the queen herself - Mary Berry, British baking legend and judge of my beloved GBBS. She did not disappoint, and her method was easier than others I had made.
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