Sunnyside Cook

Sometimes giving a vegetable very simple treatment is the way to let it shine. This asparagus recipe, adapted from Yotam Ottolenghi’s “vibrant vegetable” cookbook Plenty, has few ingredients, basic preparation steps, yet wows with its flavor.  Although the ingredient list is short, making sure those–Read more

The day that my bag of shelled pistachios met a pile of bittersweet chocolate was a very good one.  I was looking for a dessert to cap off a spring dinner out on the deck, and this pistachio and chocolate tart answered my call. As–Read more

There is something very comforting about having a pot of chili on the stove.  Wisps of cumin- and chili-scented steam escape from the pot, promising a bowl of warmth and cheer. With March Madness in full swing, I thought I’d cook up a batch of–Read more

There’s nothing like walking into a kitchen and smelling the comforting scent of tomatoes, peppers, and golden cheese.  The aroma wafts from a bubbling dish of Mediterranean Stuffed Peppers in various colors working as vessels for a tasty mixture of beef, vegetables, and bulgur wheat.–Read more

Imagine a Valentine’s dessert that’s warm, spicy and the color of an old-fashioned Cupid’s heart.  That’s where my brain went to when I saw Ina Garten’s recipe for an oven-roasted applesauce flavored with fresh raspberries in her latest book, Cooking for Jeffrey.  Ina is famous–Read more

This pear tart is a magic trick.  You take fresh pears, 5 other ingredients, about 10 minutes of prep time, bake it for half an hour and poof! A beautiful dessert is on your table, waiting for a round of applause. I have often made this pear–Read more