Archive | Recipes

Dad’s Famous Cannolicchi with Roasted Red Pepper Cream Sauce

From ‘It’s Pasta Friday, it’s Pasta Friday!’
By Allison Arevalo | Photos by Denise Woodward


When Allison was growing up in New York, her father, Richard Lanzilotta (left), was the household chef.


My father, Richard Lanzilotta, was the chef of the house. He grew up on Long Island, right next to JFK airport, and learned to cook by watching his mother and grandmothers prepare meals for their big extended family. Every meal he made, even on weeknights, would have courses: the antipasti with anchovies and sausage, the pasta, the salad.

Dad’s red pepper sauce was one of his specialties. Creamy, sweet, and spicy all at the same time, it was everyone’s favorite. Our friends from the block all wanted to eat over when he was cooking it.

I tinker with his recipe a bit whenever I make it, but it never quite comes out like Dad’s. One difference is that I use Rustichella D’Abruzzo’s cannolicchi—a short, twisted tube pasta named after the razor clam, and there wasn’t anything quite like that at our market, so Dad used penne. In fact, any hollow tube that will hold the sauce can work.

Recently, both my parents flew out from New York for a visit.Read More

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Philip Gelb’s Polenta Peach Cake and Peach-Pecan Ice Cream

From the story  The Peachy Time of Year


These recipes and Hannah Kaminsky’s photos from Philip Gelb’s Vegan Underground are reprinted with permission. Learn more about the book and Gelb’s Sound and Savor Masumoto Peach Dinners at

Yield: one 9-inch cake

2 ripe peaches

Dry mix:
1 cup coarsely ground cornmeal
1 cup flour
½ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon baking soda

Wet mix:
1 cup almond milk
½ cup maple syrup
½ cup olive oil
Oil, for brushing

Place a 9-inch cast-iron pan in the oven as you preheat oven to 350°.

Meanwhile, slice the peaches into eighths.

Whisk together the dry ingredients in a large bowl and the wet ingredients in a small bowl. Combine the wet ingredients with the dry ingredients, gently mixing until combined.

Remove the hot cast-iron pan from the oven, and brush the bottom and sides with oil. Pour the batter into the pan and cover batter with the peach slices.

Bake in the center of the oven for 25 minutes, or until a toothpick inserted into the center comes out clean.


Peach-Pecan Ice Cream

Yield: about 1½ quarts

For the simple syrup
1 cup sugar or palm sugar
3 cups water
1 vanilla bean, split, seeds scraped out
(use seeds and pod)

For the ice cream mix
2 cups raw cashews
1 cup raw pecans
1 cup water
5 ripe unpeeled peaches, pitted and sliced
½ teaspoon cinnamon
2 teaspoons vanilla extract

Make a simple syrup by simmering the sugar, water, and vanilla seeds and pod in a saucepan, stirring until sugar is fully dissolved.… Read More

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Stephanie’s Egg Custard

From Got A2 Milk? by Colleen Riordan


Photos courtesy of Alexandre Family EcoDairy Farms


After bringing home this recipe from an Eat Local Potluck, Stephanie Alexandre modified it to use her farm’s milk and chicken eggs, backyard lemons, and local honey. “When we had a group of 14 for lunch, I baked the custard in the little milk sample jars that dairy farmers used back in the days before plastic,” she says. Any ovenproof custard cups or canning jars will work just as well.

4 eggs
2 cups milk
¼ to ½ cup local honey
Pinch salt
1 teaspoon grated Meyer lemon rind
1 teaspoon vanilla
1/8 teaspoon grated nutmeg

Scald the milk in a saucepan over low to medium heat, but do not let boil. While this is heating, place a roasting pan into the oven, pour in enough water to make a water bath for your filled custard cups, keeping in mind that they will displace a lot of the water. Preheat oven to 325°.

Remove milk from heat and stir in the honey and salt. While the milk cools, beat eggs in a bowl. Then, going slowly so as not to curdle the milk, beat 1 tablespoon at a time of the warm milk mixture into the eggs until milk is incorporated.… Read More

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Romney Steele’s Heirloom Tomatoes and Peaches with Burrata

From the story The Peachy Time of Year

Photo by Cheryl Angelina Koehler

This salad recipe, adapted from my second cookbook, Plum Gorgeous, is one I look forward to serving each summer at The Cook and Her Farmer, my restaurant in Oakland. I continue to adore the salad for everything it is—simple, elegant, and full of bright flavors, and for everything it’s not—fancy, fussy, and difficult to put together. It features burrata, a buttery soft, fresh cheese akin to mozzarella but filled with cream, which pairs beautifully with the peaches and tomatoes. It’s also one of the best ways I know to show off old-fashioned peaches like the Elbertas we picked at Masumoto Farm in 2006.

—Romney Steele, The Cook and Her Farmer, Oakland,

Serves 4 to 6

1½ pounds assorted heirloom tomatoes, sliced into even-sized pieces
3 ripe peaches, pitted and sliced into wedges
8 ounces burrata cheese (about 1 ball), at room temperature
A handful of basil leaves (opal or piccolo verde fino),
whole or sliced into chiffonade
2 sprigs of tarragon, leaves only
2 teaspoons champagne vinegar or white balsamic vinegar
3 to 4 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper

Arrange tomato and peach slices on a platter or in a shallow bowl.… Read More

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HANIF SADR’s Kuku Sabzi

(Persian Herb Frittata)

Illustration by Maro Rivera-Weiss


This is Hanif Sadr’s adaptation of a kuku sabzi recipe by Roza Montazemi. Sometimes called the Julia Child of Iran, Montazemi not only codified the measurements and techniques of traditional Persian recipes, she also included recipes from French and other cuisines in her book, Art of Cooking, first published in 1964. An expanded edition of the book is now in its 50th printing.

Sadr, whose grandmother was close friends with Montazemi says, “Hers was the first Persian cookbook written in the modern era, and continues to be one of Iran’s best-selling books of any genre; often selling 20,000 copies a year.” Montazemi self-published the book and her family has continued that tradition since her death in 2009. Sadr imagines that 60 years ago, no one thought a cookbook, especially by a woman, would ever be so popular.

In Persian, sabzi means herbs and kuku means frittata. Other popular kuku versions feature potato or eggplant. Herbs, both fresh and cooked, are important to Persian cuisine and are eaten at every meal. Sadr suspects that no cuisine anywhere in the world uses herbs to the same extent as they are used in Persian cooking.… Read More

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Cinnamon Peach Toaster Pastries

From A Potent Brew by Rachel Trachten

Photo courtesy of SolidariTEA

Mom insisted on only healthy snacks in the house, so SolidariTEA cofounder Caroline Sandifer grew up with no Kellogg’s Pop-Tarts in the cupboard. After indulging in the forbidden packaged toaster pastries during college, Caroline started experimenting with her own healthier versions, coming up with recipes mom would be proud of, like this one made with whole wheat and SolidariTEA Cinnamon Peach Tea.

For the dough
1½ cups whole-wheat flour
1½ cups all-purpose flour
12/3 cups cold salted butter, chopped into chunks
1 egg, lightly beaten
1/3 cup cinnamon peach bottled black tea

For peach filling
1/3 cup cinnamon peach bottled black tea (plus a few tablespoons more as needed)
2½ cups chopped ripe peaches (or chopped and thawed frozen peaches)
¼ cup packed brown sugar
½ teaspoon cinnamon
½ teaspoon ground ginger
1 teaspoon cornstarch
1 teaspoon vanilla extract

For basic topping
1 egg white, lightly beaten with
½ teaspoon water
1 tablespoon brown sugar mixed with
½ teaspoon cinnamon

For a more decadent glaze topping
5 teaspoons butter
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 cup powdered sugar
1–3 teaspoons cinnamon peach bottled black tea

To make the dough: Place the whole-wheat and all-purpose flours into a large bowl.… Read More

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Cocktail Recipes using SolidariTEA

Recipes by  Cassandra Clark 

A Blueberry Rooibos tea twist on the classic Cuban daiquiri.
  • 1.5 oz Appleton white rum
  • 1 oz Blueberry Rooibos SolidariTEA
  • ¾ oz lime
  • ½ oz simple syrup
Shake, strain, serve up in a coupe with half lime slice (on edge of glass).
Kentucky Rose
A rosy, refreshing summer bourbon cocktail.
  • 1.5 oz Four Roses bourbon
  • 1 oz Black Rose SolidariTEA
  • ½ oz lemon
  • ½ oz simple syrup
  • 2 dashes Angostura bitters
Shake, strain, serve up in a coupe with lemon peel garnish.
Old Spice
A spirit-forward, cinnamon-spice old-fashioned with peachy overtones.
  • 1.5 oz Four Roses bourbon
  • 1 oz Cinnamon Peach SolidariTEA
  • shy barspoon simple
  • 2 dashes Angostura bitters
  • 2 dashes peach bitters
Stir with one large ice cube & serve in chilled spirit glass with orange peel garnish.
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Barbara’s Fresh Fig Salsa

Recipe by Barbara Kobsar

Grilled chicken, pork, tofu, tempeh, and fish gain a little gusto when topped with this snappy fig salsa.

Makes 3 cups

2 cups diced fresh figs (about 1 pound or
10–12 figs)
2 Roma tomatoes, seeded and chopped
¼ cup diced red onion
1 jalapeño or serrano pepper, ribs and seeds removed, diced
Juice of 1 lime
2–3 tablespoons chopped fresh cilantro
Salt and freshly ground pepper

Mix all ingredients in a medium-size bowl. Let stand at room temperature for about an hour (if possible) to meld flavors. Store leftovers in the refrigerator.

Illustration by Charmaine Koehler-Lodge

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Eric Tucker’s Grilled Peach and Quinoa Dolmas

From the story  The Peachy Time of Year


Sweet, tart, savory, tangy, and spicy, these peach dolmas with their tasty condiments hit all the bases. You could serve the filling as a salad without wrapping in the grape leaves, but consider offering large lettuce leaves that your guests can use as wraps, spooning on the condiments. Choose a firm but ripe high-acidity peach variety such as Summer Zee, O’ Henry, or June Lady.

—Eric Tucker, Millennium Restaurant, Oakland

For wrappers
12–16 large fresh fig or grape leaves (substitute brine-packed grape leaves, but omit the blanching process)
2 tablespoons cider vinegar
1 tablespoon salt
3 cups water
For grilled peaches
2 peaches, sliced in thick wedges
1 teaspoon agave nectar
½ teaspoon olive oil

For filling
2 cups cooked quinoa (or other whole grain of choice)
1 tablespoon olive oil
2 teaspoons brown mustard seed
3 tablespoons chopped parsley
3 tablespoons chopped spearmint
½ cup chopped toasted hazelnuts (reserve some for garnish)
Juice of ½ lemon
Salt and pepper to taste
Olive oil and lemon juice as needed

To serve
Charred Peach Serrano Chili Purée
Za’atar Oil

Bring water to a boil with the salt and vinegar. De-stem the leaves and blanch them in boiling water for 8 minutes.… Read More

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Little Gem Salad with Herbs and Lemon Vinaigrette

From ‘It’s Pasta Friday, it’s Pasta Friday!’
By Allison Arevalo | Photos by Denise Woodward


Allison’s five-year-old son, Nico, grates pecorino romano for all of the Pasta Friday guests while Allison chops vegetables.


For salad
1 pound green or red little gems, torn into bite-size pieces
1 bunch mint, stemmed and roughly chopped
1 bunch cilantro, stemmed and roughly chopped
1 bunch parsley, stemmed and roughly chopped
1 avocado, cut into cubes
½ cup roasted, salted sunflower seeds
½ cup ricotta salata, grated

For dressing
1 lemon
1 clove garlic
½ teaspoon salt
Extra virgin olive oil (about 1 cup)

Zest the lemon into a medium bowl; then juice it into the same bowl. (You should have about ½ cup juice.) With mortar and pestle, smash garlic clove with the salt into a paste; stir into the lemon juice. Slowly whisk in the olive oil until fully combined.
Gently combine all salad ingredients (with tongs or your hands) in a large bowl. Dress the salad just before serving.


Allison Arevalo is an entrepreneur, chef, and cookbook author. When she steps out of the kitchen, you’ll find her running on any trail she can find. Learn more about Pasta Friday and her upcoming businesses at, and get in touch at pastafriday(at) 

Photographer Denise Woodward specializes in food and travel.Read More

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