Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first. The optional layer of seaweed (available from most fishmongers) imparts a salty ocean essence and keeps the potatoes off the bottom of the pot.
A simple swap is all it takes to reimagine panzanella. This Italian summer salad usually features cubes of day-old rustic bread and tomatoes, tossed with basil leaves and a simple vinaigrette. But slices of ripe, juicy peaches in place of, or in addition to, the tomatoes bring a different (but entirely welcome) sweetness to the mix.
Garlic bread, Spanish-style: Rub baguette slices with garlic cloves, brush with extra-virgin olive oil, and grill to a crisp, then rub with cut plum tomatoes -- that's the traditional version of these Catalan toasts. Here, they're given the special-occasion treatment with oven-dried tomatoes, fresh herbs, and other toppings, all inspired by the flavors of the region.This recipe originally appeared in Martha Stewart's Appetizers (Clarkson Potter).
Is it a dressing or a dip? Who cares? Green goddess dressing, the beloved California creation, doubles as a dip for a summertime crudite platter. The creamy concoction is studded with chopped fresh herbs and scallions, and it pairs particularly well with the season's bounty -- here, baby carrots and yellow squash, tender peas and beans, and little tomatoes -- but let the greenmarket (or your own garden) be your guide.This recipe originally appeared in Martha Stewart's Appetizers (Clarkson Potter).
The golden globes of the fruit world make tart-sweet "cups" for dollops of tangy creme fraiche, creating a delightful union of flavors. Serve these as a snack or starter -- anytime you want a bite (or two) of sunshine.