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Place at the Table

Exploring the ways that food connects and disconnects us.

Tag: olive oil

Dinner, Entrée, Lunch, My Recipe, New American

Dill Pickle Pizza for Two

I recently revisited this recipe with a new dough and the same ingredients for a 12” pizza for two people. Continue reading Dill Pickle Pizza for Two

jonathantnApril 11, 2021April 12, 2021Leave a comment
Bread, Brunch, Dinner, Hors d'oeuvre, Lunch, Middle Eastern, My Recipe, Side Dish, Snacks and Appetizers

Confit of Baba Ganoush with Sourdough Flatbread

You can buy baba ganoush and a variety of flatbreads at most supermarkets, but this recipe will make you want to forget this easier option. Continue reading Confit of Baba Ganoush with Sourdough Flatbread

jonathantnMay 7, 2020May 7, 2020Leave a comment
Bread, Dinner, Entrée, Italian, Lunch, My Recipe

I was too good for Papa John’s

The manager at Papa John’s declared me an “artist.” I preferred to be called an artisan, but she wasn’t intending to pay me a compliment. Continue reading I was too good for Papa John’s

jonathantnApril 18, 2020April 18, 2020Leave a comment
Borrowed Recipe, Bread, My Recipe, Side Dish

Loaf Pan Sourdough Bread

Olive oil adds flavor and promotes a moist interior texture and crisp crust in the new recipe. Sesame seeds bring nutty depth and crunch. Continue reading Loaf Pan Sourdough Bread

jonathantnApril 11, 2020May 2, 2020Leave a comment
Creole, Dinner, French, Lunch, My Recipe, Salad, Wine

Creole Salad

In this spicy salad, acidic marinade tames and softens the shallot and celery, olives provide a meaty flavor and texture, cucumbers add fresh crunch, and feta brings a creamy tang. Continue reading Creole Salad

jonathantnMay 18, 20191 Comment
Dinner, Entrée, Hors d'oeuvre, Italian, Jewish, Lunch, My Recipe, Snacks and Appetizers, Vegetarian

Dill Pickle Pizza . . . Seriously!

The garlic, dill, olive oil, acidic juices from the pickles and the crunchy pickles themselves really taste great together on an airy, crisp crust with melted mozzarella. Continue reading Dill Pickle Pizza . . . Seriously!

jonathantnSeptember 20, 2018December 28, 201815 Comments
Dinner, Entrée, French, Lunch, My Recipe

Braised Chicken Thighs in Mushroom Cream Sauce

The mushrooms add plenty of rich braising fluid for the chicken as they cook. Heavy cream and Dijon mustard add another depth of flavor. Continue reading Braised Chicken Thighs in Mushroom Cream Sauce

jonathantnAugust 19, 2018Leave a comment
Brunch, Dinner, Entrée, French, Lunch, My Recipe, Snacks and Appetizers, Turkish

Ratatouille Tart with Red Pepper Paste

The visual success of this recipe depends on sourcing vegetables which can be sliced into similar-sizes and arranged into patterns. Roma tomatoes, Asian eggplant, and leeks can be found in diameters which approximate that of most zucchini. Continue reading Ratatouille Tart with Red Pepper Paste

jonathantnJuly 3, 2018July 3, 2018Leave a comment
Brunch, Dinner, Entrée, French, Lunch, My Recipe, Salad, Wine

Salade Lyonnaise ou Niçoise?

My recipe mashup starts with standard ingredients for a Lyonnaise salad and with haricots verts and red potatoes added from a Niçoise salad Continue reading Salade Lyonnaise ou Niçoise?

jonathantnOctober 4, 2017October 4, 20172 Comments
Borrowed Recipe, Dinner, Lunch, Place at the Table, Salad, Vegan, Vegetarian

Ample Applause for Apple Cider Vinaigrette

I made this apple cider vinaigrette dressing recipe last weekend for an arugula salad with roughly chopped, honey-roasted almonds for dinner guests who loved it. Continue reading Ample Applause for Apple Cider Vinaigrette

jonathantnMarch 28, 2017March 28, 20171 Comment

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