Parmesan Tart with Roasted Tomatoes and Fennel
THE SWEETNESS OF fennel and tomatoes is nicely balanced by the tang of Parmesan. This is an elegant yet simple tart that can be served as a main course or as a starter for a more formal meal. SERVES 4 TO 6 INGREDIENTS 18 ripe plum tomatoes, halved and cored 4 garlic cloves, sliced […]
Onion Tart Niçoise
THIS TRADITIONAL ONION TART from Nice is called a pissaladiere and takes its name from the anchovy paste, pissala, that is often brushed on the tart. It is similar to a pizza but is made without cheese. Unlike pizza, it is best served as an appetizer, although it can hold its own on a buffet […]
Roasted Vegetable Quiche
A TERRIFIC BRUNCH OPTION. This quiche is a great make-ahead dish. You can even roast the vegetables the day before you prepare the quiche. SERVES 4 TO 6 INGREDIENTS Homemade or store-bought pastry for one 9-or 10-inch pie 1 medium-size red bell pepper, diced ½ pound mushrooms, trimmed and sliced ½ pound green beans […]
Fall Vegetable Tart
THIS RUSTIC VEGETABLE TART is one of my favorites, and I make it often—with whatever cheese I happen to have on hand. Fontina is my favorite, with soft goat cheese (crumbled rather than grated) a close contender. Gruyère and cheddar both work, although I find their flavors a little too assertive against the sweet roasted […]
Crab Cake
Crab cakes are served as an appetizer most often served at fancy seafood restaurants. These are very easy to make within minutes and come out incredibly tasty. If you are planning on serving crab to your guests then why not try these amazing crab cakes and impress your guests with this easy yet fancy dish. […]
White Lasagna with Roasted Vegetables
FENNEL IS THE FEATURED performer in this subtle lasagna. Where nutmeg might be expected in the white sauce, chopped fennel leaves add an unexpectedly fresh flair. The eggplant plays the supporting role of “meat,” while the red bell peppers add color. This is a dish that can be made in advance and baked just prior […]
Rich Vegetable Lasagna
THIS RICH-TASTING LASAGNA bears only a passing resemblance to the watery spinach lasagna that is a common alternative to meat lasagna. Roasted vegetables add flavor and texture to the traditional tomato sauce. SERVES 6 TO 9 INGREDIENTS 1 small to medium-size eggplant (1 to 1½ pounds), peeled and cut into ⅓-inch dice 1 medium-size […]
Baked Orzo with Roasted Fennel and Red Peppers
SWEET FENNEL, COMBINED with salty, tangy feta cheese, olives, and capers, makes this a fragrant dish that holds up well—on a buffet table or in a covered dish held for late stragglers to dinner. SERVES 4 TO 6 INGREDIENTS 1 medium-size fennel bulb, cut into matchsticks, stalks discarded, and feathery leaves chopped 1 medium-size […]
Ziti with Roasted Onions
THE SWEET CARAMELIZED ONIONS are perfectly balanced by the tangy Pecorino Romano cheese and dry wine. When you tire of the same old cream-or tomato-based pasta dishes, this makes a delicious change of pace. SERVES 4 TO 6 INGREDIENTS 6 cups thinly sliced onions (1½ pounds) 2 tablespoons butter, melted 2 tablespoons extra virgin […]
Baked Rigatoni with Roasted Zucchini and Eggplant
COULD YOU MAKE this dish by sautéing the vegetables rather than roasting them? Of course you could—but it would require more oil and more attention, and the flavor would be diminished. This is a great make-ahead dish—and it is very easy to throw together. SERVES 4 TO 6 INGREDIENTS 2 small to medium-size zucchini, […]