Delicately flakey, flavorful and ready in less than 10 minutes, this pan-fried sole makes for the perfect weeknight dinner. To start, liberally season your fillets with salt and pepper, cut them in ...
By David Cohen
Five years ago, I never saw a Persian cucumber on a supermarket shelf. Now they’re everywhere. How’s that? While I have no idea how these baby cukes climbed to the top of the ...
By David Cohen
Spring is here! And what better way to spend a sunny spring morning than doing brunch while the slopes and trails soften up? Invite a crowd and then serve up The Sweet Spot’s veggie ...
By David Cohen
A no-cook three-ingredient sauce, now that’s my kind of cooking. And no worries about finding the Korean chili paste. Mehuron’s has it. And you’ll want to use it for lots more ...
By David Cohen
This pasta dish is reason enough to always have capers, anchovies, garlic, breadcrumbs and pasta in the pantry at all times. While you’re bringing your pasta water to a boil, saute ...
By David Cohen
Spring, the season for all things asparagus. And with crispy tips and shallots, what could be bad about this pesto. Cut approximately 2 inches from the tip ends of 1 pound of ...
By David Cohen
This tangy roasted cauliflower is a favorite at East Warren Community Market and here’s how they do it? Preheat your oven to 425 degrees and cut your cauliflower into individual ...
