Hi Friends, After dining at Ops in Brooklyn several summers ago, I returned home dreaming about the salad, the sole salad on the menu, an artful arrangement of Little Gems and radicchio drizzled with a roasted red pepper dressing. Ops, I learned, uses a mix of peppers, several vinegars, and herbs in their dressing, and I worried recreating it at home would be a challenge. Much to my surprise, it was not, thanks to the roasted red peppers, which lend so much depth of flavor on their own — both...

Hi Friends, Last week, in this salsa post, I shared a photo of three-ingredient grilled chicken tacos and promised to share "the recipe" soon. I've hesitated to share it sooner because it's hardly a recipe — it's taco seasoning + olive oil — and the last time I shared a recipe calling for taco seasoning, I received a comment from a woman who said, among other things, that my blog was "no longer relevant" to her. Simplified in a factory, she wrote, thanks but no thanks. Pointing to the "high...

Hi Friends, I started making this salsa last July. It's a simplified version of this fresh enchilada sauce recipe, and when the tomatoes are at their peak, it is irresistible, the kind of sauce you want to spoon over everything. And last summer and fall, as a family, we did: we spooned it over tacos, mostly these, but also over a variation made with grilled chicken (the recipe for which I will share soon as it's so fast and delicious ... see photo below). We drizzled it over rice and bean...