Sponsored by Cronig's Market and The Net Result
I had the urge to make fresh tomato sauce on Saturday. I popped down to Morning Glory Farm and wrangled a slew of ripe Romas. And I do mean a slew. I got so many that I had enough leftover to make Oven-Roasted Clams in a Garlicky Tomato Pan Sauce on Sunday.
Here we go, headlong into the harvest season. Hurrah!
Grilling pizza is one of those a ha! moments in your cooking life. Try it this weekend, along with a better way to grill corn.
A dessert recipe that's fun from start to finish - plus what to do with that eggplant.
A frozen graham and chocolate base turns into a quick and fun dessert when topped with marshmallows and broiled.
Already this August we’ve been eating a lot of bruschetta. We don’t wait for a party — we just make it and eat it, usually as a side dish with dinner. We’ve even made a green version with my favorite fruity tomatoes, German Greens.
Choose your steak, choose your side.
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