Cooking with Color: A Golden Caprese with Nectarines, Pickled Onions and Green Fregola

Nectarine Caprese

A caprese salad is a perfect example of cooking with color; more specifically, cooking with the colors of the Italian flag in the form of tomatoes, basil and fresh mozzarella. Italians have other versions of the “tricolore” salad, like Mozza’s made with arugula, frisee, endive, and anchovy vinaigrette. That recipe is in heavy rotation at [...]

A Jewel Toned Side Dish For Fall: Roasted Kabocha Squash with Maple Ricotta, Fried Sage, Crispy Speck & Pomegranate Glaze

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Kabocha squash is one of the many magical vegetables that appear in autumn at the farmers markets. Like butternut squash and pumpkin, it’s flesh has a vibrant orange color, a sign of the rich nutrients within. Roasted slices of kabocha squash make a perfect canvas for fall flavors, and there are many creative ways to [...]