Recipes

Sicilian Pesto

Sicilian tomato pesto, also known as "Pesto alla Trapanese" is a bright, summery and refreshing version of the beloved Italian condiment.

Chicken Tikka Masala

We live in Kirkland, Washington, and when we first moved here, there was a restaurant that we loved that served the best chicken tikka masala ever. We loved it so much we would order carry-out almost every week. Unfortunately, the restaurant (Shamiana) closed down years ago and we had not been able to find a local restaurant that made our favorite dish as well. My wife found this recipe and we tried it this week - and wow! It was fantastic. Note: I realize that the addition of butter in this recipe might put it close to the category of Butter Chicken, but the original recipe is definitely Tikka Masala, and I find the butter brings back the memory of Shamiana.

Pistachio Chocolate Snacking Cake

This is one of our favorite new cake recipes. It is moist, not-too-sweet, and the pistachio frosting puts it over the top. Recipe is courtesy of Food & Wine.

Olive Poppers

We've been making these olive poppers for 20+ years, inspired by Palace Olive Poppers from Tom Douglas' Seattle Kitchen. They appear on Douglas' Palace Kitchen menu, and are always a crowd favorite at our house. They are a bit manually intensive to make, so we often make a large batch and freeze them for easy thawing and cooking down the road.

Midnight Pasta

Midnight pasta, often referred to in Italy as spaghettata di mezzanotte, is a beloved Italian culinary tradition and a go-to, quick meal for late-night hunger. It is fundamentally a "pantry pasta"—a quick, simple dish made from staples usually found in the kitchen, often featuring garlic, olive oil, and red pepper flakes. We found two versions on NYT Cooking - one with a simple olive oil base, and this one with tomato paste added. Note: we modified the recipe to include green olives and capers.

Shrimp Scampi Pasta

We've been making this recipe for 20+ years, and it is always a crowd-pleaser. It started when we got Ina Garten's Back to Basics cookbook and found a recipe for Baked Shrimp Scampi. We tried it once, as it was intended as a main dish. But then we said, what if we put this over linguini? And a star was born. Credit Food Network for the recipe.

Pistachio Lemon Bars

We needed to bring something to a potluck on our street in Kirkland, WA, and the night before, I found this recipe on NYT Cooking and decided to try it. They turned out so well and were so popular at the potluck that I felt the need to share the recipe here.

Pickled Fresno Peppers

This recipe is a direct result of my habit of watching "Beat Bobby Flay". The chef uses pickled Fresno chiles frequently in competition, for their bright, sweet-tart flavor and gentle heat, which he says adds a vibrant and versatile acidic kick to a variety of dishes, from tacos and sandwiches to salads and more. This simple recipe is inspired by the chef's recipe and includes red wine vinegar, sugar, and salt, showcasing the pepper's ability to add both spice and complexity to a meal.

Street Corn with Tomato and Feta

This recipe has evolved over time, starting with one or more Mexican street corn recipes that we've tried over the years. One of our favorite additions is tomatoes fresh from our backyard, especially when we have the small "currant" tomatoes that we often plant in our raised bed garden.

Pan Bagnat - French Tuna Sandwich

Pan Bagnat, pronounced "pahn bah-nyah," is a classic French sandwich originating from Nice. It's like a Salade Niçoise served inside a crusty bread roll, traditionally a pain de campagne. The name "pan bagnat" translates to "bathed bread," referencing the bread soaking up the flavors of the vinaigrette and other ingredients.

Chimichurri

Cherry Almond Cake

It is cherry season in Washington State, so when I saw this recipe pop up, I had to give it a try. I'm glad I did. Recipe courtesy of Katiebird Bakes.