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Author Notes: We’ve found this all-purpose recipe to be adaptable to almost any cuisine. —bugbitten
Makes one or more servings (or less)
- Go out and get some local food. Or don’t. You might want to try growing some of your own, but that’s up to you. Preheat the oven, or something else, to 375 degrees. Get everything ready in its place or just wing it. Or don’t just wing it this time, however you’d like. Or possibly even dislike in certain cases. Cook the food (if you have some) in a cast iron pan or anything else that’s handy in a way that you like, or in a way that you’ve never tried before, or just skip this step. Tent loosely with foil. Arrange food on a large platter surrounded by more decorative foods, or ladle into chilled or red-hot serving bowls, or don’t. Pass with the orange slices and aioli, or don’t, or substitute key limes in season, or don’t, letting this simple and elegant dish speak for itself.
- This recipe was entered in the contest for Your Best Use of Aioli
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.