Creamy Artichoke Soup
Brittany is known for its artichokes, and they are in season here during all but the coldest and hottest times of year. When they aren’t, I turn to frozen artichoke bottoms ( [...]
Fennel Tapenade
Take two favorite foods—braised fennel and olive tapenade—put them together, and what do you get? Total lusciousness in a cocktail spread. The braised fennel blends up creamy [...]
Virginia Crab Dip
When I was 14/15, I spent Saturdays working at a seafood store in Richmond alongside my best friend (her parents owned the store). Making crab dip was one of my favorite task [...]
Old-Fashioned Clam Dip
I made gallons of this during when I was a teenager and had a part-time job at a seafood store. It is as retro as it gets…and so very good! (I used to "clean" the bowl I used [...]
Preserved Lemon Yogurt (or Labneh) Dip
When I made a big batch of preserved lemons last spring, I wondered how I’d ever use them all up. Now that I have discovered this preserved lemon labneh/yogurt dip, I worry I [...]
Catalan Tomato Bread
Pan con tomate/pa amb tomaquet, literally bread with tomato, is a rustic tomato toast from Catalonia (in northern Spain...Barcelona is the capital) that popped up on my radar [...]
“Gin Martini” Green Olive Tapenade
Southern France, meet the American South, or at least the South I know where summer evenings smell of heat, humidity, freshly-mown grass…and gin. When I was little, the gin s [...]
Tempest Day Tomato Soup
1 Tbs. olive oil ½ cup diced onion 1 Tbs. tomato paste 2 tsp. red wine vinegar 1 15-oz. can crushed tomatoes 2 tsp. sugar 1 clove garlic, minced (1 tsp.) ½ tsp. Italian se [...]
Artichoke Tapenade
1 13.75 oz. can artichoke bottoms or frozen artichoke bottoms prepared according to package directions 1 10-oz. jar artichoke hearts preserved in oil, drained, oil reserved 2 [...]