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Anna's Tomato Tart | Recipes
Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside. On a well-floured board, roll the dough out to an 11 × 17-inch rectangle and transfer it to the prepared sheet pan. Don’t worry if it doesn’t fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes. Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyère on the pastry, reserving ½ cup for the top, and sprinkle with the ½ cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved ½ cup of Gruyère and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes. Cool slightly, cut into squares, and serve warm or at room temperature. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Tomatoes & Burrata | Recipes
Serves 4 | Level: Beginner Photo: Quentin Bacon 2 (8- to 10-ounce) balls of fresh burrata cheese16 to 20 (2-inch diameter) heirloom tomatoesGood olive oilAged balsamic vinegarKosher salt and freshly ground black pepper20 fresh basil leaves, juliennedFleur de sel or sea saltGarlic Toasts (see recipe) 2 (8- to 10-ounce) balls of fresh burrata cheese 16 to 20 (2-inch diameter) heirloom tomatoes Good olive oil Aged balsamic vinegar Kosher salt and freshly ground black pepper 20 fresh basil leaves, julienned Fleur de sel or sea salt Garlic Toasts (see recipe) Cut each ball of cheese in half crosswise and place the halves, cut side down, on 4 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts. Garlic Toasts (Makes 20 to 25 Toasts) 1 baguette1/4 cup good olive oilKosher salt and freshly ground black pepper1 garlic clove, halved lengthwise 1 baguette 1/4 cup good olive oil Kosher salt and freshly ground black pepper 1 garlic clove, halved lengthwise Preheat the oven to 400 degrees. Slice the baguette diagonally into ¼-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices. Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature. Copyright 2014, Make It Ahead by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Tags starters, salad, summer, Entertaining, Weeknight, Make Ahead, Gluten Free, Vegetarian, no-cook, tomato, cheese Share This
Tomato Crostini with Whipped Feta | Recipes
Serves 6 to 8 | Level: Intermediate Photo: Quentin Bacon 6 ounces good feta, crumbled2 ounces cream cheese, at room temperature2/3 cup good olive oil, divided2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper2 tablespoons minced shallots (2 shallots)2 teaspoons minced garlic (2 cloves)2 tablespoons good red wine vinegar2 pounds ripe heirloom or cherry tomatoes, ½-inch-diced3 tablespoons julienned fresh basil leaves, plus extra for serving 20 to 25 (½-inch-thick) diagonal baguette slices, toasted2 tablespoons toasted pine nuts 6 ounces good feta, crumbled 2 ounces cream cheese, at room temperature 2/3 cup good olive oil, divided 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper 2 tablespoons minced shallots (2 shallots) 2 teaspoons minced garlic (2 cloves) 2 tablespoons good red wine vinegar 2 pounds ripe heirloom or cherry tomatoes, ½-inch-diced 3 tablespoons julienned fresh basil leaves, plus extra for serving 20 to 25 (½-inch-thick) diagonal baguette slices, toasted 2 tablespoons toasted pine nuts For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. For the tomatoes, up to an hour before you’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and - teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings. To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve. Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Panzanella | Recipes
Serves 12 | Level: Intermediate Photo: James Merrell 3 tablespoons good olive oil 1 small French bread or boule, cut into 1-inch cubes (6 cups) 1 teaspoon kosher salt 2 large, ripe tomatoes, cut into 1-inch cubes 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick 1 red bell pepper, seeded and cut into 1-inch cubes 1 yellow bell pepper, seeded and cut into 1-inch cubes 1/2 red onion, cut in half and thinly sliced 20 large basil leaves, coarsely chopped 3 tablespoons capers, drained 3 tablespoons good olive oil 1 small French bread or boule, cut into 1-inch cubes (6 cups) 1 teaspoon kosher salt 2 large, ripe tomatoes, cut into 1-inch cubes 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick 1 red bell pepper, seeded and cut into 1-inch cubes 1 yellow bell pepper, seeded and cut into 1-inch cubes 1/2 red onion, cut in half and thinly sliced 20 large basil leaves, coarsely chopped 3 tablespoons capers, drained For the Vinaigrette: 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons champagne vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper For the Vinaigrette: 1 teaspoon finely minced garlic 1/2 teaspoon Dijon mustard 3 tablespoons champagne vinegar 1/2 cup good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. For the vinaigrette, whisk together the ingredients. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Setting a Table Pt. 2
Tuesday, July 8, 2025 I was recently asked what my advice is for assembling table settings, and I tend to keep mine pretty simple. I usually base the color of the setting on the color of the flowers. Not lots of different flowers, but simply one big bowl of something dramatic: orange tulips, hot pink peonies, or white roses with lime green alchemilla. To make the flowers look their best, I’ll use a paler color tablecloth—usually white, cream, or natural Belgian linen. The plates are almost always white (it makes the food look best), and the napkins either pick up the color of the flowers or contrast with them. For the Fourth of July, if I have blue hydrangeas, a white tablecloth, and red and white striped napkins looks great. If the roses are peach and the cloth is cream, a big peach napkin is nice. Next is the flatware and glasses. Mix it up. I have a set of silver that’s half antique and half new, and I think it looks more modern than your grandmother’s silver. For glasses, I like to have an assortment of heights—low water tumblers, footed wine glasses, champagne flutes (if it’s appropriate). Light from votive candles will make the silver and glasses sparkle. Don’t obsess; all the dishes and chairs don’t have to match—if they’re the same color and about the same shape, they’ll look just fine together. Remember, it’s about the friends, not the table setting. Keep in touch! Sign up and I’ll send you great recipes and entertaining ideas!
Caviar Dip | Recipes
Makes 2 cups | Level: Beginner Photo: James Merrell 8 ounces cream cheese at room temperature 1/2 cup sour cream 2 teaspoons freshly squeezed lemon juice 2 tablespoons freshly minced dill, plus sprigs for garnish 1 scallion, minced (white and green parts) 1 tablespoon milk, half-and-half, or cream 1/4 teaspoon kosher salt Freshly ground black pepper to taste About 31/4 ounces (100 grams) good salmon roe 8 ounces cream cheese at room temperature 1/2 cup sour cream 2 teaspoons freshly squeezed lemon juice 2 tablespoons freshly minced dill, plus sprigs for garnish 1 scallion, minced (white and green parts) 1 tablespoon milk, half-and-half, or cream 1/4 teaspoon kosher salt Freshly ground black pepper to taste About 31/4 ounces (100 grams) good salmon roe In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in three quarters of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill. Serve with chips, toasts, or crackers. Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved Share This
Fresh Crab Nachos | Recipes
Serves 8 | Level: Beginner 6 ounces cream cheese, at room temperature½ cup good mayonnaise, such as Hellmann’s¼ cup sour cream12 ounces fresh jumbo lump crabmeat (see note)¾ cup minced scallions, white and green parts (4 to 5 scallions)1 (4-ounce) can diced green chilesGrated zest of 1 limeKosher salt and freshly ground black pepper12 ounces sturdy yellow corn chips, such as Garden of Eatin’6 ounces freshly grated extra-sharp white Cheddar6 ounces freshly grated Monterey Jack4 ounces canned pickled jalapeño pepper slices, drained5 large plum tomatoes, seeded, cored, and small-diced1 cup minced yellow onion3 tablespoons minced fresh jalapeño pepper, seeds removed2 tablespoons freshly squeezed lime juice1 tablespoon good olive oil1 large ripe Hass avocado, pitted, peeled, and ¹⁄₃-inch diced3 tablespoons minced fresh parsley or cilantroJuice of ½ lime, for serving 6 ounces cream cheese, at room temperature ½ cup good mayonnaise, such as Hellmann’s ¼ cup sour cream 12 ounces fresh jumbo lump crabmeat (see note) ¾ cup minced scallions, white and green parts (4 to 5 scallions) 1 (4-ounce) can diced green chiles Grated zest of 1 lime Kosher salt and freshly ground black pepper 12 ounces sturdy yellow corn chips, such as Garden of Eatin’ 6 ounces freshly grated extra-sharp white Cheddar 6 ounces freshly grated Monterey Jack 4 ounces canned pickled jalapeño pepper slices, drained 5 large plum tomatoes, seeded, cored, and small-diced 1 cup minced yellow onion 3 tablespoons minced fresh jalapeño pepper, seeds removed 2 tablespoons freshly squeezed lime juice 1 tablespoon good olive oil 1 large ripe Hass avocado, pitted, peeled, and ¹⁄₃-inch diced 3 tablespoons minced fresh parsley or cilantro Juice of ½ lime, for serving Preheat the oven to 375 degrees. In a medium bowl, stir together the cream cheese, mayonnaise, and sour cream until smooth. Gently stir in the crabmeat, scallions, chiles, lime zest, 2 teaspoons salt, and 1 teaspoon black pepper and set aside. Distribute half of the corn chips on a large (12 × 18 × 2-inch) ovenproof serving platter (or a sheet pan). Spoon half of the crab mixture over the chips in dollops and then sprinkle with half of the Cheddar, half of the Monterey Jack, and all of the pickled jalapeños. Sprinkle with the remaining chips, then distribute the remaining crab mixture and cheeses on top. Bake for 20 to 30 minutes, until the cheese is melted and bubbling. Meanwhile, prepare the topping. In a large bowl, combine the tomatoes, onion, jalapeño pepper, lime juice, olive oil, avocado, parsley, and 1 teaspoon salt. Spoon onto the nachos, sprinkle with lime juice, and serve hot. NOTES: I prefer jumbo lump crabmeat instead of shredded because you can really taste the crabmeat. Pick through the crabmeat to remove any shells. Be sure to wash your hands after handling the chiles and pickled jalapeños so you don’t get the spicy oils in your eyes. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved Share This
Charcuterie Platter | Recipes
Level: Beginner These are certainly only suggestions for what I put on my charcuterie platter but please be creative and choose the products you like best! Salami, slicedSharp Cheddar, such as CabotTriple crème cheese, such as Mount Tam (Cowgirl Creamery)Sliced Italian prosciutto di ParmaFresh figsCheese straws, such as Macy’sSalted, roasted Marcona almondsDried apricotsClementinesCoarse mustard, such as MailleChutney, such as Stonewall KitchenBreads, for serving Salami, sliced Sharp Cheddar, such as Cabot Triple crème cheese, such as Mount Tam (Cowgirl Creamery) Sliced Italian prosciutto di Parma Fresh figs Cheese straws, such as Macy’s Salted, roasted Marcona almonds Dried apricots Clementines Coarse mustard, such as Maille Chutney, such as Stonewall Kitchen Breads, for serving Place the large items, such as the cheeses, salamis, and cheese straws on a flat wood board large enough to hold everything. It helps to have the large items spaced out so you can fill in between them with the smaller things. Spoon the mustard and chutney into small bowls and place them on the board, also nicely spaced. Then fill in the board between everything in large blocks of color – all the figs together, all the almonds together, etc. flowing between the cheeses and salamis. Don’t be tempted to put things like apricots or figs in several places – it will make the charcuterie board look too busy. Group like things together and the display will look simple and elegant. Serve at room temperature with cheese knives and with a basket of breads. Copyright 2020, Ina Garten, All rights reserved Share This
Spanish Pea Soup with Crispy Ham | Recipes
Serves 6 | Level: Beginner Good olive oil½ cup chopped shallots (2 large shallots)1 tablespoon minced garlic (3 cloves)4 cups chicken stock, preferably homemade2 pounds frozen peas, such as Bird’s Eye Sweet Garden Kosher salt and freshly ground black pepper6 thin slices Spanish Serrano ham or Italian prosciutto Good olive oil ½ cup chopped shallots (2 large shallots) 1 tablespoon minced garlic (3 cloves) 4 cups chicken stock, preferably homemade 2 pounds frozen peas, such as Bird’s Eye Sweet Garden Kosher salt and freshly ground black pepper 6 thin slices Spanish Serrano ham or Italian prosciutto In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and sauté for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Purée with an immersion blender until coarsely puréed. (I like it to have some texture.) Alternatively, use a blender to purée the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and - teaspoon pepper to give the soup a very bright flavor. Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp. Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot. Copyright 2012, Foolproof, Clarkson Potter/Publishers, All Rights Reserved Share This
Creamy Hummus | Recipes
Combine the chickpeas, baking powder and 6 cups water in a large saucepan, cover, and bring to a boil over high heat. Uncover, lower the heat, and simmer for 25 minutes, stirring occasionally. Meanwhile, combine the garlic and 1/3 cup lemon juice in a small bowl and set aside. Drain the water and the chickpea skins that float to the top, leaving the chickpeas in the pan. Add cold water, stir vigorously to loosen more skins, and drain off the water and skins that float to the top, again leaving the chickpeas in the saucepan. Do this 5 or 6 times, until most of the skins are drained off. Drain the chickpeas, setting aside 2 tablespoons for the garnish and place the rest in the bowl of a food processor fitted with the steel blade. Add the garlic mixture, Tabasco, the ¼ teaspoon paprika, ¼ cup warm water, 1 tablespoon salt, and 1 teaspoon pepper and process until very smooth. Add the tahini and 2 tablespoons of olive oil and puree for one full minute, until creamy. Add 2 to 3 tablespoons of extra lemon juice (to taste), 1 teaspoon salt, and enough warm water (1 tablespoon at a time) to make the hummus the consistency of thick yogurt. Using a rubber spatula, spread the hummus on a large (12-inch) flat, round serving plate, leaving a 2-inch border. Sprinkle the reserved chickpeas and almonds (if using) evenly on top. Drizzle with extra olive oil, sprinkle lightly with extra paprika, and serve with toasted pita triangles. Notes: Grate the garlic very finely on a rasp. Before starting the recipe, I transfer the entire contents of the tahini can to the food processor fitted with the steel blade, puree it, then pour it back into the can. To toast the pita, place it on a sheet pan and bake for 10 minutes at 350 degrees.
Tomato & Avocado Salad | Recipes
Serves 4-6 | Level: Beginner ¼ cup plus 2 tablespoons freshly squeezed lemon juice,divided (2 lemons)2 firm, ripe Hass avocados2 pints cherry or grape tomatoes, halved through the stem½ cup medium-diced red onionGood olive oilKosher salt and freshly ground black pepper3 ounces baby arugula ¼ cup plus 2 tablespoons freshly squeezed lemon juice, divided (2 lemons) 2 firm, ripe Hass avocados 2 pints cherry or grape tomatoes, halved through the stem ½ cup medium-diced red onion Good olive oil Kosher salt and freshly ground black pepper 3 ounces baby arugula Pour ¼ cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut in ½-inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again. In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, ¼ cup olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1½ teaspoons salt and ½ teaspoon pepper, and toss well. Taste for seasonings (you want the salad well seasoned!) and serve at room temperature. Copyright 2018, Cook Like a Pro, Clarkson Potter / Publishers, All Rights Reserved Tags sides, salads, tomatoes, summer, avocado, Entertaining, Weeknight, Easy, Light, Vegetarian, gluten-free Share This
Butternut Squash & Ricotta Bruschettas | Recipes
Preheat the oven to 425 degrees. Place the squash, 2½ tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, and the red pepper flakes on a sheet pan, toss, and spread out in one layer. Roast for 25 to 35 minutes, until very tender and starting to brown on the edges, tossing once with a metal spatula during roasting. Set aside. Meanwhile, heat the butter and 2 tablespoons olive oil in a medium (10-inch) sauté pan. Add the onions and cook over medium to medium-low heat for 12 to 15 minutes, tossing occasionally, until golden brown. Add the vinegar and maple syrup and simmer over medium heat for 4 to 6 minutes, until the liquid is reduced. When the squash is tender, add it to the sauté pan with the onions and mash it lightly with a dinner fork. If the mixture is a little dry, add a few tablespoons of apple cider to moisten. Taste for seasonings and reheat over low heat, if necessary. To assemble the bruschettas, spread a thick layer of ricotta on each toast and spoon the squash mixture on top. Sprinkle with salt and serve warm. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved
Tomato & Goat Cheese Crostata | Recipes
For the pastry, place the flour and ½ teaspoon salt in the bowl of a food processor fitted with the steel blade and pulse to combine. Add the diced butter and toss carefully with your fingers to coat each piece of butter with flour. Pulse 12 to 15 times, until the butter is the size of peas. While pulsing, add the ice water all at once through the feed tube. Pulse to combine, stopping just before the dough forms a ball. Turn the dough out onto a well-floured board and form it into a disk. Wrap in plastic and refrigerate for one hour. Meanwhile, preheat the oven to 450 degrees. Heat the 4 tablespoons butter in a large (12-inch) sauté pan over medium to medium-high heat. Add the leeks, thyme, 1 teaspoon salt, and ½ teaspoon pepper and sauté for 8 minutes, until the leeks are tender and starting to brown. Set aside. Place the tomatoes on a plate, sprinkle them with salt and pepper, and drizzle lightly with olive oil. Set aside. On a floured board, roll the dough to an 11-inch circle, then place it on a sheet of parchment paper. Turn a sheet pan upside down and transfer the paper to the inverted pan. Spread the leeks on the pastry, leaving a 1½-inch border. Crumble the goat cheese evenly on top. Arrange the tomatoes over the goat cheese, overlapping the slices because they will shrink. Turn the edges of the pastry up and over the tomatoes, crimping so they lie flat. Brush the pastry with the egg wash. Bake for 25 to 30 minutes, until the pastry is nicely browned. Allow to cool on the pan for 5 minutes, sprinkle lightly with the fresh herbs and salt, cut in wedges, and serve warm. Copyright 2020, Modern Comfort Food, Clarkson Potter/Publishers, All Rights Reserved