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Paul’s Favorite Veggie Recipes

I cook seven nights a week. I fall asleep at night thinking about the next day’s dinner. I’d rather be in the kitchen than just about anywhere else, unless of course my potatoes are ready to harvest. I focus on cuisines from all over the world, with a well stocked spice pantry that includes everything from Amchur to Za’atar.

But when the bounty of summer veggies begins to arrive, I tend to keep things simple (almost like “no recipe recipes”) and let their natural flavors shine, because less is often more.

The San Marzano Story

By Paul James It’s considered to be the best tomato in the world by chefs, food writers, and millions of home cooks. Yet they make up less than 1% of […]