Full summer means abundant produce, and nothing is more welcome than ripe tomatoes. Tomato sandwiches, panzanella, bruschetta, fresh tomato sauce for pasta—this is also the time when I love a fresh tomato cheddar tart. Often, I prebake a tart shell and then fill it with alternating slices of fresh tomato, basil and mozzarella. Because fresh mozzarella can be tough when heated, I bake the tart only long enough to warm everything without cooking too much.

Charlie calls this combination Priscilla Boursin. It’s Fresh Garlic Parsley Scallion Cheese Spread you can use as a centerpiece on a  charcuterie board. If, like me, you crave fresh foods during Eating Season, consider making this simple spread to serve with raw and blanched vegetables, stuffed in cherry tomatoes and baby sweet peppers or spread on sandwiches. Jump to Recipe This creamy spread comes together in a few minutes using a stand mixer or stiff

Salty, buttery, crunchy with a hint of spice, that’s the way I like a nibble before a meal. These Anchovy Sticks are the kind of light but satisfying snack to offer at dinner or in a picnic basket packed with cheese, salami and fruit.  Made with purchased puff pastry and a jar of anchovies, these can be fresh for guests within an hour. The recipe consists of rows of anchovies sandwiched between two layers of

A specialty of Provence in France, pissaladière is an onion tart topped with interwoven strips of red pepper, anchovy fillets and olives. Most of us adore its slightly sweet and salty flavor. (When I bring pissaladière to our boules parties, it’s the first thing that gets gobbled up.) There is nothing difficult about making this dish but a few astuces (tips) will ensure that your pissaladière is crisp not soggy. Some pointers: The tarte consists

Among our pantry friendly favorites is this Tuna Mousse. It is creamy, salty, savory and delectable.  You whip it up in a few minutes in a food processor then slather it on crackers. I once consumed an entire can of tuna fish prepared this way. One hundred percent credit for this Tuna Mousse recipe goes to David Shalleck, author of Mediterranean Summer.  He published the recipe in his 2008 memoir about his culinary education cooking