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Tomato Tart with Garlic and Capers

I knew I wanted this to be a quick, throw-together affair. That meant no “salt the tomatoes to draw out the moisture,” no crust that needed to be chilled or rolled out, nothing to delay me from having crisp, cheesy crust with a simple layer of softened, jammy, garlicky tomatoes as soon as possible.

Vinegar Chicken With Crushed Olive Dressing

This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water.

Extra Coconut Cake

Coconut cakes are, by definition, extra. They should be tall and fuzzy like an obnoxious angora sweater. Part of the charm of the coconut cake is in the layering—I’m a big fan of slicing each layer of cake horizontally to expose the inside, which then gets covered in frosting.

Tomato Tart with Garlic and Capers

More Recipes

Clam Chowder with Corn and Bacon

This clam chowder is more of the brothy, soupy, light and ethereal variety, ideal for the end of summer and beginning of fall, but would happily take you into the winter months, too.

Pork Chop with Capers and Caramelized Cabbage

This recipe is simple, really existing to make the case that high quality meat, seasoned sparingly with salt and pepper is a true luxury.

Baked Shells

Less intensely indulgent than classic Baked Ziti and a lot less fussy than lasagna, in my old age this is sort of the only baked pasta I’m making these days. It’s got all the hits: pasta, cheese, sauce, but feels casual in a way that makes it possible to throw together for dinner tonight.

Chocolate Banana Bread

This version of banana bread is more cake than bread, and I wouldn’t be able to get away with saying “There’s banana in it, so it’s basically breakfast!” because no, this is not breakfast.

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Soups & Stews

Dessert

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It’s time to make Something From Nothing

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Le Creuset Oval Dutch Oven

Le Creuset Stainless Steel Saucepan

All-Clad Stainless Steel Stockpot

Williams Sonoma Microplane

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“The filling is juicy, salty, tangy, tender and full of so many…tomatoes. Add some garlic and capers and a bit of crushed red pepper flake, if you like. There’s also olive oil, salt and pepper, and when you take it out of the oven, a small tiny splash of vinegar. That’s really it.”

from Tomato Tart with Garlic and Capers

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Join me in one of my absolute favorite places: the grocery store. Whether you’re stocking up for the holidays, replenishing for the week, or just need a break in the day - here’s the way I approach a trip to the store.

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The New Cookbook

Today is September 25th, and we have a new website

Tomato Tart with Garlic and Capers

More Recipes

Clam Chowder with Corn and Bacon

Pork Chop with Capers and Caramelized Cabbage

Baked Shells

Chocolate Banana Bread

More to explore

More to explore

It’s time to make Something From Nothing

Subscribe to A Newsletter

What to buy

Le Creuset Oval Dutch Oven

Le Creuset Stainless Steel Saucepan

All-Clad Stainless Steel Stockpot

Williams Sonoma Microplane

All Newsletters

Buttered Oat Cake with Summer Fruits

Feeding You

If You’re Going to Maine

I have a new book coming out this fall

“The filling is juicy, salty, tangy, tender and full of so many…tomatoes. Add some garlic and capers and a bit of crushed red pepper flake, if you like. There’s also olive oil, salt and pepper, and when you take it out of the oven, a small tiny splash of vinegar. That’s really it.”

If you’re watching