Asparagus are wonderful roasted, sautéed (especially with a pat of butter), braised or even puréed in soups — but they’re also delicious raw!
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French toast is one of those comfort foods that’s always hard to pass up, but when it’s made with Challah or buttery brioche, resistance becomes utterly futile.
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Grilled cheese sandwiches are simply addictive—even when they’re as basic as a slab of cheese melted between two pieces of bread. But I love to play with the classic recipe and give it an unusual twist or two.
Here the grilled cheeses are stuffed with sautéed broccoli rabe (what better way to eat your greens?!) and layered with a bit of aged Gruyère, just enough to bind the sandwiches together as the cheese melts.
As a last touch, I like to serve the sandwiches with this tomato coulis with shallots and white wine—a deliciously tangy dipping sauce for a delectable grilled cheese!
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Making focaccia is extremely fun and rewarding. You don’t need to throw the dough in the air like a master pizza maker, nor do you need special skills to shape it in its pan. All you’ll need is to practice your kneading technique, which I personally find a very relaxing thing to do. Indeed, I could knead bread all day long!
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This recipe makes a stunning and succulent hors d’oeuvre or appetizer. It’s a fabulous dish for a crowd, and serving it on a large platter makes it easy and fun for everyone to assemble their own bruschetta.
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