"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

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Have you ever been to the supermarket and not found a tomato? Probably not. We live in a seasonless era where produce exists year-round. You can buy peaches in the dead of winter and strawberries in the fall, but they never taste good. The same goes for tomatoes. These sci-fi versions with their lipstick red hue and taut skins are more decor than food.

I’ve become used to perennial produce, just like many, and I buy those out of season fruits (mostly tomatoes, because, I just really, really want one in my sandwich) only to eat them and feel deep disappointment.

It’s now late summer and the proper time to eat tomatoes, finally. There are so many beautiful, sun-ripened, juicy ones available you might have a hard time selecting among them, but they’re only around for a short while so eat as many as you can and store the memory of their proper flavor in your mind and belly until next season.

A favorite way we have of eating them is the most simple: salt and pepper, maybe some olive oil, good bread, and whatever cheese you may have, like mozzarella or goat cheese or sharp cheddar (try a cheddar, tomato, and mayonnaise sandiwich!).

We also love this take on a BLT with pork belly and herbs, and a vegetarian ensemble with green and yellow tomatoes, fresh mozzarella, cucumbers, and basil.


1 1/4 pounds pork belly
Salt and freshly ground black pepper
1 tablespoon dry mustard
1/2 cup ketchup
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons malt vinegar
1 tablespoon sharp mustard
1 cup water

– Adjust an oven rack to the middle position and preheat the oven to 350°F.

– With a sharp knife, score (gently cut) the top of the pork belly in a cross-hatch pattern. Season with salt, pepper, and the dry mustard.

– Whisk the remaining ingredients together in small saucepan and bring to a boil. Place the pork belly in a small baking dish and pour the sauce over it (it should come up at least halfway up the sides of the belly, otherwise, transfer to a smaller container). Cover with foil and transfer to the oven. Bake 1 hour until tender.

– Cool the belly completely (preferably refrigerated overnight) and slice into 1/2-inch thick slices. Cook the slices in a large skillet over medium heat until crisp. If you like, you can simmer the cooking sauce and use it to glaze the pork.

– For the sandwich, spread toast with mayonnaise or mustard, then top with the pork belly and ripe, salted tomatoes. Add herbs like lemon thyme and basil and serve.

Finally, eggplant and tomatoes in a version of caponata. Caponata is a Sicilian classic, with myriad interpretations, but mostly it starts with eggplant cooked until tender. Other ingredients include the aforementioned tomatoes, onions, and celery, plus carrots, capers, olives, pine nuts, and herbs. The flavor is agrodolce (sweet-sour) and all of these ingredients combine to hit your palate in multiple locations at once.

This edition is a bit loose, having been made quickly from what was on hand. The dish, as you can see in the photo, is meant to look like a thick, fruit-heavy compote. Our caponata starts with eggplant and includes bits and pieces of fresh tomatoes. It’s actually a great way to rescue leftover bits of tomatoes you might have from having made a sandwich or a salad. You can use anchovies, or sardines as this recipe does—don’t worry, they won’t be “fishy” but will impart a heady dose of umami.


Olive oil
2 black-skinned eggplant (2 to 2 1/2 pounds), cut into 1 1/2-inch cubes
Salt and freshly ground black pepper
1 large yellow onion, chopped
3 garlic cloves, minced
Aleppo pepper or red pepper flakes
6 ripe tomatoes, cored and coarsely chopped
1/2 cup pimento-stuffed olives (chopping optional)
1/3 cup capers, rinsed and drained
2 sardines packed in oil
1/3 cup raisins (optional)
2 rosemary sprigs
Lemon juice
Red wine vinegar
– Heat 1/4 cup olive oil over medium-high heat in a large skillet. Add the eggplant and onion and season generously with salt and pepper. Cook, stirring occasionally, until the eggplant begins to soften and the onion is translucent, about 20 minutes. It’s ok if the eggplant turns a bit brown, but do lower the heat if any excess charring begins to happen.

– Add the garlic and a pinch of Aleppo pepper and cook 2 minutes. Stir in the tomatoes and any juices and continue cooking, stirring, until the mixture is becoming homogenous and thick. Stir in the olives, capers, sardines, raisins, and rosemary and cook for 10 minutes longer.

– Stir in 1 tablespoon lemon juice and 2 tablespoons red wine vinegar. Taste and adjust seasoning with salt, pepper, and vinegar.

– Cool to room temperature and serve as an appetizer with garlic toast or alongside grilled fish or chicken.

Our bodies are about half water, making us, essentially, land-friendly fish. Makes you think, right? Those 8 glasses of water a day are a must, but we like to give them a little more oomph. Delicately flavored and iced waters are livelier, lovelier, and more refreshing than plain Jane tap. A few of our standards are watermelon cubes and fresh mint sprigs, cucumber and lime slices, lemon rounds and green apple slices, and mint tea. The construction is not difficult: ice, the fruits, vegetables, or herbs you prefer, and cold water. Stir gently and allow to chill thoroughly. Another cool suggestion: add iced coffee to your fridge and morning routine, and for an extra wake-me-up, a swipe of chilly toner on your face is a must-try.



Father's DayFather's DayThis Father’s Day focus on spending time with your dad rather than slaving away in the kitchen.  It’s summer — time to get the grill out.  These beef skewers are easy to make, casual to serve, and completely satisfying, especially when paired with our chimichurri and homemade mayo.

It’s really a nonrecipe: start with good steak, like NY strip or ribeye. Upgrade with dry-aged steaks— a bit more expensive but extra-flavorful, just like a steakhouse. Cut the steak into 1 1/2-inch cubes and skewer them (if you’re using wooden skewers, remember to soak them for at least 15 minutes prior to using so they don’t burn on the grill), alternating with assorted mini-peppers and cipollini or pearl onions still in their skins. Season the skewers on all sides with salt and freshly ground black pepper and brush them with vegetable oil. Grill until nicely charred.

Serve them with grilled crusty rolls and a generous dose of chimichurri.

To make Homemade Mayo (it’s super-duper easy!) all you need do is whisk together 1 large egg yolk, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Very slowly, start whisking in 1 cup vegetable oil. Whisk, whisk, whisk, and voilá! MAYONNAISE! It really is superb, but, of course, we are very partial to Hellman’s :)


5 of May

Here’s a drink that’s hot and just the right amount of spicy for this week’s celebrations and the upcoming summer months.

A spicy, smooth, and sassy cocktail from our latest book,  Summer Cocktails !

Makes 1 (or make several batches for a crowd)

2 tablespoons coarse salt
1/2 lime
2 ounces Chiquila*
1 ounce triple sec or Cointreau
1 ounce freshly squeezed lime juice
1 ounce honey syrup**

To make our signature “Chiquila,” add 3 morita chiles (dried smoky chilies available in the Latin American section of most supermarkets) to 1 (750-milliliter) bottle of silver or gold tequila. Allow the tequila to steep for at least 8 hours and up to 2 days. Strain the tequila, discard the chiles, and voilà! All done.

For the Honey Syrup: Bring to a boil 1/2 cup honey and 1/2 cup water. Stir until honey is dissolved. Remove from heat, cool completely, and use or store, refrigerated.

– Spread the salt on a saucer. Dampen the rim of the glass with the lime and dip it in the salt. Fill the glass with ice.

– Combine the tequila, triple sec, lime juice, and honey syrup in a shaker with ice. Shake vigorously and strain into the prepared glass. ¡Salud!

Breakfast is the most important meal of the day, they say, and we concur. It’s coffee and food just after waking for us, but this classic Irish breakfast ups the ante on the weekday yogurt-and-granola staple.

This breakfast is protein heavy, containing Irish bacon and sausages, black and white pudding, and sunny side-up eggs. In addition, there are fried tomatoes, beans (white in a sweet tomato sauce not unlike American baked beans), sautéed tomatoes, soda bread, and naturally, a pint of Guinness.

Please note that it does take some effort to gather the makings of this breakfast, but Irish products are available, and they are well worth seeking out, particularly the bacon, which is more like a slim pork chop rather than the American bacon strips.

Happy St. Patrick’s day, and sláinte!

Oh, Valentine’s Day. Mostly I associate it with the not getting of the “Be Mine” card in my school desk in grade school. What sort of holiday is this where the frizzy haired and bespectacled girls get snubbed? Boooo!!! Hiss!!! BUT! You know, I love pink and red and it seems like those are the colors of that Valentine guy. AND! Dessert. Seems to be the thing that either you enjoy on a date or binge on if you don’t have one. Go for it,  eat it like a hot dog. xoxo


Makes 6

Once cooled, you can freeze leftover éclairs in a zipper-lock bag. When ready to use, warm through in a preheated 350°F oven, then allow to cool to room temperature.

For the Eclairs
1 cup water
4 ounces (1 stick) unsalted butter, cut into pieces
1 tablespoon granulated sugar
1 cup all-purpose flour
4 large eggs, beaten plus 2 egg yolks, at room temperature
1 tablespoon heavy cream

Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.

In medium saucepan, combine the water, butter, sugar, and ¼ teaspoon salt. Bring to a boil, stirring until butter melts. Stir in flour all at once, and continue cooking, stirring constantly and vigorously, until the mixture forms a smooth ball of dough, 4 to 5 minutes. The bottom of the saucepan should be clean.

Remove from heat and transfer dough to a large bowl. Using a wooden spoon, add the eggs and stir until they’re fully incorporated. With a soup spoon, scoop dough out into 6 logs.

Beat the yolks, a pinch of salt, and cream in small bowl. Brush tops of dough with egg wash. Bake for 15 minutes, then reduce oven temperature to 350°F and continue baking for about 30 minutes, or until the dough is puffed and golden golden. Transfer éclairs directly to cooling rack and cool completely.

For the Glaze
1 ½ cups fresh raspberries
½ cup confectioners’ sugar

Pulse the raspberries in a food processor until completely puréed. Strain the raspberry sauce and discard the seeds. Whisk in the sugar.

For the Filling
1 ½ cups heavy cream, chilled
¼ cup confectioner’s sugar, sifted
2 cups fresh raspberries

Beat the cream and sugar together in a large bowl with a large whisk or an electric mixer until soft peaks form.

To assemble, cut the éclairs in half lengthwise. Spoon in whipped cream and tuck in raspberries. Drizzle glaze over the éclairs.


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