Zucchini and other summer squashes are truly versatile veggies. But I rarely think of baking them—perhaps due to the scorching heat when they’re in season locally. While some baked goods seem invented to hide the stuff rather than celebrate it (zucchini “bread”?) you can really get your fill on its flavor by slicing into layers upon layers of zucchini inside this savory tart’s shell. Its texture becomes something almost like custard inside, and a crust of cheese to top it all off can’t hurt … Read More
Really, now? Fennel pie? Are you going to eat (and cook) that? I asked myself these same things, too. And while I was making this pie, at the Photojojo Food Photo Safari on Sunday, I heard many similar concerns from lookers-on. (I told you winter was a tricky time of year for finding seasonal pie fillings!) But, the great thing about cooking, especially in the name of fun with friends, is that nothing worse than a pile of dog’s dinner … Read More
First of all: Holy heatwave! Bake at your own risk! I was kind of wondering when New York City weather would pull its annual trick of mutating overnight into a festering hotbox of city smog, in turn whipping us into hapless victims of stench. I’m still racking my brain for that clean water-saving alternative to showering twice or thrice daily.