Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
The Sauce of Summer {New} + 7 Recipes to Make with It + Homemade Dilly Ranch Dressing
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Hello Friends, Last October, at the tail end of tomato season, when the sungolds were still arriving in droves at our little co-op, I made this sauce on repeat. It calls for minimal prep, a handful of ingredients, and a quick roast at high heat, but produces a sauce that tastes like so much more: sweet and bright and fresh all at once. Truly, summer in a sauce. If you’ve made these roasted broccoli steaks, you know this sauce. In that recipe it’s referred to as “tomato butter,” and it calls for cherry tomatoes. I love this sauce so much for its low-effort and high-reward, I included it in Pizza Night, and when I am pressed for time, it’s the one I make most often. Here, I’ve doubled the amount of tomatoes and, as noted, used yellow tomatoes, which produce a beautifully golden-hued sauce. At the height of sungold season, this sauce is exceptional, but it tastes nearly as delicious with off-peak tomatoes, too, so don’t be afraid to use what you can find. I love tossing this sauce with pasta and shaving lots of parmesan over the top ... ... and I love it as a pizza sauce, too: But use it, of course, in any of your favorite recipes calling for tomato sauce. As always, I hope you love it!
PS: It's zucchini bread season! Banana bread season, too 🎉 7 Recipes to Make With Your Liquid Gold
Chez Panisse's Pasta with Caramelized Onions and Eggplant
Crispy (Oven-Fried) Eggplant with Tomato Sauce
Virtual Cooking ClassOn Thursday, August 1st from 6-7:15 pm, I’ll be teaching a virtual cooking class on Sicilian and Grandma-style pizzas. I’ll be making three recipes from Pizza Night. This class is part of Milk Street’s summer pizza series, which includes classes taught by Peter Reinhart and J. Kenji Lopez-Alt. Use PIZZANIGHT15 for 15% off my class. Dilly Ranch Dressing (+Pickles on Pizza?)
In Friday's pizza newsletter, I shared a recipe for a dilly ranch dressing, an adaptation of the herby ranch dressing in Pizza Night. I also wonder if you'd ever dare to put pickles on pizza? Get the recipe here:
Thank YouThank you to all who have ordered Pizza Night.
5 Free Resources Available to You
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Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Friends, hello! Somehow summer is over, the kids are back to school, the hockey carpool has resumed, and, well, I find myself asking: how?! This summer in particular felt like a blink. Alas. Today, I have three things to share with you: First, corn on the cob: at some point in the middle of the summer, I stopped making it. Three of my children have braces, and as I noticed them night after night struggling to strip the kernels from the ears on their plates, sending corn flying everywhere,...
Hello Friends, A couple of weeks ago, I returned home to find Caroline Chambers' new book, What to Cook When You Don't Feel Like Cooking, at my door. Its arrival could not have been more timely: we had just returned from England, and in addition to feeling jet lagged or perhaps because of the jet lag, well, I didn't really feel like cooking. As I flipped through, I noticed the chapter organization — "15-ish Minutes," "30 Minutes," "45 Minutes," etc. — and immediately felt inspired. Surely I...
Friends, hello! Yesterday my copy of Jenny Rosenstrach's new book, The Weekday Vegetarians Get Simple, arrived, and about 30 minutes later the above-pictured tart, the book's cover photo, emerged from my oven. It was one of the fastest dinners I've ever assembled in a very long time and a reminder that a handful of good ingredients — good puff pastry, excellent tomatoes, deliciously creamy blue cheese — go a long way. Three years ago, Jenny wrote The Weekday Vegetarians, in which she shared a...