Spent the last two days pool-side with a good book, and now it’s time for some bubbly and appetizers! Served warm with a drizzle of honey and olive oil, these fig and goat cheese crostini’s are one of my favorite summer hors d'oeuvres. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀ Do you have a cookbook in the works? Looking for someone to help you create beautiful, high-end imagery? As a self-proclaimed foodie, I love working with chefs and cookbook authors for food styling and photography and would love to discuss the details of your project with you!
This Blond Puttanesca is trying out a new summer shade. She knows classic pasta puttanesca is supposed to have tomato sauce, but she will do whatever she wants because it’s hot outside and briny freshness is a better look right now. Get the @coluhenry recipe — ft. tuna!, capers!, anchovies!, arugula! — on #nytcooking. Link in profile. (Photo: @linda.xiao)
Clams, sherry, scapes and favas . . . . . #clams#favabeans#onmytable#f52grams#inseason#unionsquaregreenmarket#thekitchn#thefeedfeed#eeeeeats#foodie#foodporn#forkyeah#forkfeed#eattheworld#eatingfortheinsta#homemade . . _____________________________________ -In a medium pot with a lid, warm olive oil over medium heat. Sauté chorizo (if using) and allow to crisp slightly about 3-5 minute. Add garlic scapes and chili de Arbol. Cook until garlic is slightly softened, about 2 minutes. -Add clams to pot, pour in about 1/2 cup sherry and cover. Cook until clams open, 5 to 10 minutes. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls. (Discard any clams that don’t open.) -Stir in fava beans, parsley into the pan sauce and let cook for 30 seconds. Stir in butter and whisk until butter melts and sauce thickens slightly. -Spoon pan juices over clams. Serve with some crusty bread.