recipes

  • alton brown’s slow-roast tomatoes
    Again, we were in a predicament where we had too many tomatoes and not enough time to eat through the whole batch before it went bad. We had the Exploratorium’s Science of Cocktails event in a few days, then we were flying out to NYC the very next day. This recipe is so simple, we whipped it up from memory. The measurements and herb mix don’t have to be precise; we usually make do with whatever we have on hand. The tomatoes keep for a month in the fridge and keep forever in the freezer. Our favorite way to eat these are with a piece of baguette. We simply cut the baguette to size, slap on some goat’s milk butter, throw on a slow-roast tomato, and then warm the whole thing in the oven. Since the tomatoes roast for about 10 hours, we usually prepare this before going to bed. Adapted from Alton Brown’s book I’m Just Here for the Food: Food + Heat = Cooking. tomatoesolive oilsugarfresh minced herbskosher saltblack pepperbaguette or other crunchy bread
  • cherry tomatoes and garlic
    This is a really easy, versatile dish that we cook whenever we have cherry or grape tomatoes on hand. We found this in a Real Simple magazine years ago, and it was described as a sauce that you can spoon over fish or chicken. We have used it as prescribed but have also whipped it up as a quick side or even served it as a tapa with fluffy, buttered pita wedges that we dip into the sauce. Sometimes we even serve is as a cocktail snack. Leftovers can be tossed into an omelet the next day. This recipe has stayed with us through the years. We cooked it for our engagement photos and included this recipe as part of our wedding cookbook. Adapted from a 2007 issue of Real Simple magazine. olive oilgarliccherry tomatoesfresh thymesaltpepper
  • cook's illustrated basil pesto (doubled)
    This is the first pesto recipe that we've really liked. Other recipes were either bland or had too much olive oil. The flavors in this one are super fresh! Adapted from Cook's Illustrated. Parmesan cheesegarlicfresh basilparsleyextra-virgin olive oilpine nutssaltsalt and pepper
  • easy hand blender salsa
    We'll often whip up this salsa when we have extra fresh tomatoes. The ingredients will often vary and are often subject to what we have on hand, so it is a surprise every time, but it always turns out good. Proportions are never exact for this, so none are listed in this recipe. We use the hand blender to mix up the cumin, garlic, and veggie scraps that we then combine with the salsa for a rich, saucy texture. After all the salsa is gone, we'll often combine leftover salsa juice with tequila for a quick bloody maria. cuminlime juicegarlictomatoonionjalapenocilantrogreen onionfish saucepepperketchuptortilla chips
  • Egg Flowers
    Visually stunning and simple to prepare, this lovely dish always brings a smile. Use Omega-3-rich organic eggs from pasture-raised chickens if available. Any color of bell pepper will work, but try to select 4-point bell peppers instead of 3-point. They taste better. bell peppersolive oileggssea saltfreshly ground black pepperfresh herbs
  • green bean salad with red onion & salsa dressing
    This is such a tasty way to enjoy lean green beans. This dish can be enjoyed the night it's prepared, and leftovers can be tossed into a salad the next day. Minimal cooking is involved - the green beans cook in the microwave! This can be prepared in advance and would be great for a picnic. green beansvegetable oilsalsalime juicecilantrosalt red onion