Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, August 9, 2018

Tomatoes, Basil, and Ricotta

The hot days of summer are here, as are the tomatoes. They’re so good you really don’t need anything more than some extra virgin olive oil, basil, and salt. But give yourself a treat, and next time throw on a big spoonful of Maplebrook, or any local ricotta. Tomato season is a short one, don’t let a day go by without some.

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