Tonnato (Tuna) Sauce and Dip

This classic Italian dish is basically tuna mayonnaise

Tuna + mayo? Primo flavor pair.

This classic recipe makes it even better with capers and anchovies. Then smoothes the mixture into a velvety sauce.

Tonnato sauce is great on veal (and other meats, too). If you thicken it a bit, it turns into an excellent dip for crudités or chips.

Mayo-nificient.

Italian Braised Short Ribs

Richly flavored comfort food that’s easy to make ahead

Ready for some fall fare? This deep-flavored dish will take the chill off.

Long, slow cooking tenderizes short ribs and extracts maximum flavor from them. And this dish is best if you make it a day or so ahead of time, then reheat it right before serving. That makes it perfect for company.

So get those dinner invitations ready. No engraving required.

Green Goddess Dip, Dressing, and Sauce

A classic favorite with bright, tangy, herbal flavor

You’re probably thinking salad dressing. And why not? Green Goddess gets greens.

But this recipe also works well as a dip or sauce. Maybe even better.

Fresh herbs are the key to Green Goddess. They provide the green hue – not to mention the terrific flavor. That means summer (when herbs are at their peak) is the perfect time to make it.

So serve up some Green Goddess. Then graciously accept adoration from your guests.

Caesar Salad

A Remake of a 20th Century Classic

Everyone has heard of Caesar Salad.  But you may not know that it was invented in 1924 by Caesar Cardini, who operated a restaurant in Tijuana, Mexico (just across the border from San Diego, California).  At the time, Prohibition was in full swing in the US.  So many people in southern California took a drive to Tijuana to slake their thirst with a cocktail.  Or two.  While there, they generally got something to eat.  Enter Caesar Cardini, and his famous salad.

The original was different from what is today served as Caesar Salad.  The 21st century iteration tends to be heavy on anchovies and garlic, and the dressing may be a creamy one with Dijon mustard or mayonnaise.  By contrast, the original salad had a more low-key profile.  Garlic infused the croutons that accompanied the salad, but not the salad itself.  The dressing contained only olive oil, lemon juice, raw egg, salt, pepper, and some drops of Worcestershire — which contains a tiny bit of anchovy.  That was it.

The original version is good (I'll give you the recipe for that, too).  But I much prefer the umami-rich Caesar Salad that’s more often prepared today.  It may not be “authentic,” but the flavor is much better. 

And it’s easy to make at home.  So you don’t need to visit Tijuana.

Chopped Kale Salad with Creamy Lemon Dressing

This Caesar-Style Salad Is Perfect for Fall and Winter

Kale tastes better after it’s been exposed to frost — which is why we see so much of it in our markets starting in October and extending into winter.  Its peak flavor and growing season arrive just when other locally grown greens become scarce. 

Though kale is typically cooked, it can also make a terrific raw salad.  The trick is to finely chop or “shave” the fresh kale. 

Because kale has big, bold flavor, you need to use a dressing that is equally rambunctious.  What could be better than a riff on the classic Caesar dressing?  Here I use extra virgin olive oil and lemon juice to mellow sharp Dijon mustard and pungent anchovies.  This combo creates a dressing that, when tossed with kale, creates a lively flavor combo that dances on your tongue.  Add some sharp cheese and you’ll be blissed out, guaranteed.

This salad is easy to make.  And it’s equally at home served with soup and bread, or as the first course of an elegant meal.  With fall and winter entertaining season here, this is a timely dish you’ll soon learn to love.

Pasta Puttanesca

This Classic with the “Naughty” Name is a Great Summer Dish

Although I enjoy Pasta Puttanesca year round, it always seems particularly wonderful this time of year. That’s because the dish is best when cooked for only 15 or 20 minutes — ideal when you don’t want to heat the kitchen with a long-simmering sauce.

And the naughty name? I’ll get to that.