Like a lot of people, I’ve had to make an effort to reconnect with Brussel sprouts. Leave those stinky memories behind, because this dish is completely yummy.
This is why I love having a garden: just as I’ve hit tomato overload, it’s time to clear some room to plant for fall.
In honor of her 100th birthday, I’m sharing a classic recipe from Miss Child that exemplifies the summer season and her flair for flavor. Santé Julia!
Over the years, I have made crostini in many different ways: in the broiler, in the over oven, and on the grill. The thing is, you don’t want to overcook the bread so it’s hard to bite into, but you also don’t want to cook it so lightly that it falls apart or is soggy. I’ve discovered that my favorite way to cook crostini is with my grill pan.