Recipes Archives - Page 46 of 143

Sweet Corn Risotto with Blistered Shishito Peppers

August 28, 2022 No Comments

Corn is one of those foods I feel very ho-hum about most of the time. I, of course, always have a bag of frozen corn in my freezer to add to chili or rice or whatnot. But it’s rarely the main event. But when corn season hits, it’s a whole different vibe. I want corn with every meal. Too much corn? No such thing! In season, fresh off the cob corn is, like, a different species. It’s sweet, it’s juicy, it’s crunchy. And when it teams up with butter it’s game over for you. When corn is at its peak it’s tempting to just eat cob after cob with a little butter and salt for the entirety of the season. But corn is capable of so much more than that. Take today’s Sweet Corn Risotto with Blistered Shishito Peppers for instance.

Sandwiches & Wraps, Vegetarian

Peach Caprese Party Sub with Burrata

August 22, 2022 No Comments

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Okay, I know everyone and their dog is putting burrata on everything right now. And I realize this blog needs another burrata recipe like I need another hole in my head. But I just can’t say no to this beautiful, luxurious cheese. It’s so magical and visually impactful – it’s basically a food stylist and recipe developer’s dream. And in the summer? Well, come on, name me a more summer-friendly cheese. And yes, I realize burrata’s most frequent companions are tomatoes and peaches and here I am with all three on a giant sandwich. What can I say? I’m basic and so is this Peach Caprese Party Sub. But being basic doesn’t mean you can’t be delicious.

Breads & Rolls, Sides, Snacks, Starters

Apricot and Olive Focaccia with Honey & Pistachios

August 18, 2022 1 Comment

Apricot and Olive Focaccia with Honey and Pistachios

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Summer may be winding down but I’m going to keep the picnic and patio food coming. As a Canadian, I am hearty when it comes to cold weather. I will gladly sit on a patio deep into November. And if apricots were in-season that far into the fall, I would happily eat this Apricot and Olive Focaccia while I did it. This bread is studded with fresh apricot wedges and Kalamata olives before being baked to golden perfection. It is then glazed with honey while it’s still hot and sprinkled with crushed salted pistachios. Focaccia may be traditionally billed as a starter but this focaccia eats like a meal. In fact, I ate half of this for dinner and it was a solid choice all around.

Salads, Sides

Puttanesca Potato Salad

August 15, 2022 1 Comment

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Today I bring you a briny, creamy hybrid of a dish, that I’m almost shocked worked out so well. Say hello to the Puttanesca Potato Salad. What you’re looking at here is tender baby potatoes dressed with a sauce of blistered cherry tomatoes accented with anchovy and dry vermouth and studded with black olives and capers. The salad is finished with a dollop of mayo and fresh parsley and dill. The result is a pitch-perfect mash-up of a rudely named pasta dish and a much beloved and indulgent BBQ side. This is such a good one, so let’s dive right in.