My new-found love for avocados has me making fresh guacamole at least once a week, but I’ve been wanting to try something different. One hot summer morning, I found ripe avocados, tomatoes, and a few ears of fresh corn in the pantry and a recipe was born. I roasted two ears of corn in the
This vegan variation on pesto joined my recipe rotation out of necessity. Given how labor-intensive gnocchi is (to a pasta-making novice such as myself), I figured a no-cook make-ahead sauce would be a great timesaver. But my ricotta basil gnocchi shares two key ingredients with my original pesto recipe—fresh basil leaves and parmesan cheese—and I
New York summers are usually uncomfortably hot and humid, so I often turn to salads for summertime meals to avoid spending too much time in the kitchen. I bake boneless chicken thighs for this but if I can get my hands on a rotisserie chicken from the market, I don’t have to turn on the
