A Parade of Pestos

By Katie Barreira

The classic Italian pesto is a mixture of fresh basil, pine nuts, garlic, Parmesan cheese and olive oil that is crushed together (pesto is Italian for “pounded”) to make a fresh sauce. Since its inception in Genoa, Italy, pesto has taken many forms; these riffs, known as “pestos” are, along with the original, a fabulously easy, no-cook way to add big flavor to your summer cooking.

Here’s a recipe for my new favorite pesto and a few ideas for fun combinations that you can experiment with, whirring-up at home.

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Ratatouille – a Provençal Taste of Summer

By Sandy Hu

In the summer, I dream of Provence – the dry-hot heat, cicadas thrumming, fields of sunflowers and lavender, and farmers’ markets filled to bursting with fresh produce of the region. One day, I want to rent a little house in the country and spend a few weeks reading, puttering about, shopping with my straw basket on market days and cooking leisurely meals while I sip delicious Provençal rosés.

I was in a Provençal state of mind, when I invited my Twitter friend from Hawaii to dinner last Wednesday night. So I made a simple meal starting with tapenade and crostini. Steve grilled a butterflied leg of lamb marinated in olive oil and garlic. And to complete the menu, I roasted some new potatoes, made ratatouille and baked lemon tart for dessert.

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On Vacation!

By Sandy Hu

All this week, Special Fork bloggers will be sharing recipes for vacation cooking. And to celebrate summer vacations, Special Fork is giving away a beautiful, English-style picnic basket fitted with service for four by Picnic Time. It’s easy to enter the sweepstakes.

Does anyone REALLY like to cook on vacation? I do! I love to visit local farmers’ markets, meandering around stalls, sampling regional produce and buying fresh-from-the-farm ingredients to take back to a vacation home or condo.

Cooking on vacation isn’t the same as everyday, after-work cooking. You have more time and greater flexibility. No need to be on a schedule: dinner is ready when it’s ready. If anyone is hungry, pass the wine and cheese!

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BLT Pasta for One

By Lori Powell

With the hope that spring is actually on its way I turn to food that incorporates fresh herbs and veggies. However it is still winter so I am bridging the gap with a BLT pasta for one.

The combination of bacon, lettuce and tomato is undeniably a delicious combo and can take many forms. There is even a cookbook named simply The BLT Cookbook by Michele Anna Jordan.

Who doesn’t like bacon? Apparently a lot of us do – otherwise, why would there be so many bacon-of-the-month clubs? And who knew there were so many flavors...peppered, applewood-smoked, honey, BBQ, some made with heritage pig breeds such as Berkshire, Tamworth or Duroc. Yummmm!

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Brown Bag Blues? Try this Quick and Easy Pasta Dish

By Sandy Hu

In these economic times, it makes sense to brown bag your lunch to save money. But packing a sandwich every day can get pretty boring.

For a change of pace, invest 15 minutes to make a simple vegetarian pasta dish. Even if you’re not a vegetarian, do give this healthy and delicious meal a try. Garlic, basil and sun-dried tomatoes add so much flavor, you’ll never miss meat.

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