Sunnyside Eggs on Potato Pancakes
Adapted from a recipe that came originally from The Splendid Table.
Adapted from a recipe that came originally from The Splendid Table.
There are a million ways to stuff tomatoes. This one is adapted from one offered from the folks at Serenbe Farms.
This is another recipe from Whole Foods.
This recipe makes about 12 little cakes. The recipe is from Whole Foods.
This recipe comes from last August’s Fine Cooking magazine. Do you still have that bag of pink eye peas in your refrigerator? Then combine them with this week’s corn and make that succotash!
And Shirley Yarbrough reminded me this week of two simple ways to preserve the peppers in your box. There’s nothing easier. These ideas work for the banana peppers and jalapenos. Not for the bell peppers.
I loved that they’re still serving tomato water. It was the chef’s darling a year or two ago and has sort of disappeared. I had my doubts when I first heard of it, but it’s actually really delicious.
A recipe from “Cucina del Sole: A Celebration of Southern Italian Cooking” by Nancy Harmon Jenkins.
Here’s a different take on tomato jam.
This recipe (and the next one) comes from Lynne Rossetto Kasper of public radio’s “The Splendid Table.” This recipe will freeze perfectly, great for winter when you just wish you had a box with 3 dozen gorgeous summer tomatoes. Peel the tomatoes or not, up to you.