Orzo Minestrone with Fresh Corn, Zucchini, and Pesto


My husband Daniel calls this “summerstrone” and it’s easy to see why. Filled with sweet corn and fresh cherry tomatoes bathed in pesto, it’s on the lighter side of minestrone, and perfect for those cool September evenings when there’s still loads of fresh corn in the markets but it’s not too hot to want to simmer up a pot of soup. Or, use frozen corn to make this in the icy throes of winter. It will be a happy reminder that summer will, eventually, return.
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Crispy Lemon Chicken with Potatoes, Oregano, and Capers


This lemony, herby dish might be my favorite way to cook chicken and potatoes in one pan. The potatoes get a head start in the oven while chicken drumsticks and thighs marinate, absorbing the flavors of lemon zest, garlic, oregano, and red pepper flakes. Then the pieces are plopped on top of the potatoes so they can render their glorious fat while everything roasts and crisps. It all emerges glistening, golden, and richly flavored.
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