charred cauliflower salad with fregola


It’s official – today the James Beard Foundation predicted cauliflower is “the new kale” on its list of top food trends for 2017. Depending on your feelings for cruciferous vegetables, that should be fantastic news.

Here on this blog, my cauliflower recipe posts have been among my most popular for a couple of years now, so it doesn’t surprise me one bit that cauliflower has reached a popularity peak. [Read more…]

spaghetti with squid and cherry tomatoes

This is one of my favorite ways to cook squid, using a method I often use when I want to simplify things — one-pan roasting. The beauty of it (aside from cleaning up fewer pans) is that the tomatoes and squid cook quickly, at the same time, and create a delicious garlic and chili-scented pan sauce for the pasta.

The toasted breadcrumb topping is key: as much as I love (and crave) pasta showered with cheese, the contrast here between the crunchy crumbs, al dente pasta and springy squid rings is really wonderful. It’s super traditional — almost verboten — for Italians to serve seafood with an aged cheese like Parmigiano or Pecorino, because its salty sharpness can overwhelm the delicate nature of fish or shellfish. Although I tend to push the rules a bit when I cook, in this case tradition wins.

[Read more…]