The Tomato Knife

The only thing that beats traditional basil pesto is its sun-dried cousin. I first made this version on a Thursday evening as a thick sauce over baked salmon.  It worked well because the garlic and tomatoes were flavorful enough to counter balance the naturally strong taste of the fish.  To our delight, we had quite [...]

We didn’t really know if we were supposed to eat the heads or not! Looking back at our most-recent two days in the Loire Valley, I’m still proud of myself for trying the tiny fish you see in the photo.  Friture de petits poissons was listed as an appetizer on La Croisette’s menu.  We were [...]