Grilled Eggplant Rolls & Caper-Basil Cream

To make these grilled eggplant rolls, brush the eggplant slices with olive oil and grill until soft, not crisp. You could also fry them in olive oil if preferred. Transfer them to a paper-towel-covered plate and lightly dust with grated pecorino romano or ricotta salata. Soften a…

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A Quest For Perfect Pumpkin Soup

Maybe quest is a slightly romanticized word for what I’ve been doing over the past month—trying to create the perfect pumpkin soup. No matter. A happy outcome is all, achieved today with the discovery of a recipe courtesy of Life’s a Feast . I think what really…

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Fresh Fig & Blue Cheese Crostini

Today I was reading about pairing herbs and fruits, which turned into the inspiration for today’s lunch. Let the cheese warm to room temp. If it’s a very hard and crumbly blue, cream it together with some mascarpone or crème fraîche until it’s spreadable but still…

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Zucchini Butter Crostini with Flowers

I came across this recipe for zucchini butter today courtesy of Jennie Cook’s column ‘Weeknights with Jenny’ at Food52, a class act food and recipe resource you should definitely know if you don’t already. I modified Cook’s recipe only slightly (and halved it), then served…

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