Tomato sauce: Straight from the garden
I look forward to the burst of tomatoes on the vines towards the end of summer, but it can be overwhelming if you don't don't have a game plan. My first strategy for managing the …
extra virgin olive oil
Zuppe di Pesce at the Beach
By Erica Zollo As part of the editorial team at seasonedfork, my research often consists of tasting food, trying out recipes and drinking wine. So when our chef-editor, asked me to share my …
Salad with melon, berry, and goat cheese
By Molly Downey Summer is a wonderful time to explore everything nature has to offer and in the life of a first-time intern on the North Fork, at the Greenporter Hotel, I am overcome by the depth …
Penne pasta with zucchini, ricotta and garden herbs
Una ricetta buona, facile, veloce, economica, vegetariana e pure “light” da fare. This meatless Monday recipe is one that I learned from my landlord when I spent a summer in Sicily as a graduate …
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Chimichurri Sauce
Buenos Aires is packed with outdoor restaurants and street vendors serving beef any which way. Wherever you find yourself, you hear the sound of the sizzle of fat on grills, the smell of the garlic in …
Trimmer Tuesday with Veal Scallopine with Charred Cherry Tomato Salad
The treatment of livestock has evolved as a result of so many small, sustainable farms exercising a new brand of agriculture and relationship with mother earth and all her children. There are many …
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Chicken Breasts with Artichoke hearts, lemon and fresh chopped herbs
Spring is here and artichoke season is around the corner. A casserole dish with artichokes, chicken and fresh herbs showcases the season in the most delicious way without too much fuss. Getting to …
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Poached Eggs with Winter Greens, Baked Feta and Olives
Eggs are a great source of protein and if you are lucky enough to live near some chickens, there is nothing like freshly laid eggs with farm stand greens, garnished with pantry staples like olives and …
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Trimmer Tuesday: Simple Octopus with fresh herbs and vinaigrette
For years, octopus was something I always ordered in restaurants because it was something I thought I couldn't make at home. I rarely saw it in supermarkets and I thought it was too difficult to cook. …
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