Salad of Tomato, Cucumber & Red Onion
The basil’s been doing just fine this summer, and we’ve been finding lots of uses for it, too — from little garnishes for our drinks, to herby pestos, to great little additions to tomato sauces. Now that the cucumbers and tomatoes are also finally coming into their own in the garden, we’re more than happy to pull together this simple salad on any given evening. (And...
Pizza for Breakfast
Our friend, Rick P., is a master griller of pizzas. And when it comes to toppings, he’s pretty much fearless. So we shouldn’t have been at all surprised when one Sunday morning he decided to make pizzas for breakfast. Now — we’ve never been ones to turn our noses up at the odd leftover slice sitting in the refrigerator on a given morning, but none of us has ever made a...
Herby Pan Roasted Cod
This one’s for our friend, Sara S., who asked for “more fish recipes, please.” And why not? Fish is one of the easiest of proteins to prepare — it requires only a few minutes in a hot pan to yield meltingly soft flakes that you can finish quite simply with some gorgeous pan juices. We’ve dressed this pan roasted cod with something a bit more substantial, though:...
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Thanks — and happy eating!
Grilled Cippolini Onions
These flat Italian onions are the perfect accompaniment to almost any dish. (We recently served them up with a great pan roasted cod — but they’d pair equally well with almost any protein or even a nice platter of grilled vegetables.) Their flesh is naturally sweet, but this lovely balsamic vinegar glaze really kicks it all up a note or two. Hint: Cover the onions with hot tap...
Compound butter — a bit o’ butter dressed up with some leafy herbs and such — is one of life’s little joys. Slather it on grilled sweet corn, spread it on hot biscuits, or drop it onto a nicely charred steak just as it’s brought to the table. Method: 1 c. unsalted butter (2 sticks) 2-3 tbl. flat leaf parsley, chopped 1 tbl. shallot, minced 1 tsp. garlic,...
Roasted Corn and Black Bean Salad
Look: we’re hungry boys. But sometimes our eyes are bigger than our stomachs, and once or twice we’ve been known to buy more of something than we can reasonably eat. This week it was the corn. (Sigh.) Really: we had every intention of dashing it with salt and slathering it with the sun-softened butter we had sitting on the outdoor table, but after chomping on burgers, chips, and sour...
We’ve been grilling pizzas for years— it’s quick, it’s ultra-fun for guests, and everyone has a say in how each pie is built. The grill imparts a lovely smokiness to the dough that’s hard to beat, and the toppings become wonderfully melty and gorgeous under all that heat. But our repertoire of toppings has always been a little predictable, and certainly never as...
Composed Summer Salad
Our friend, Arlene A., deserves all the credit for this one. Our lazy weekend stroll through a farmers’ market yielded several totes piled high with crazy lettuces, misshapen heirloom tomatoes and crisp-tender cucumbers and radishes. With company on the way, our hosts, Rick and Brian, mixed up a bracing pitcher of iced vodka and lemonade, and Arlene set to work on separating and rinsing the...
Bacon Potato Salad
We’re now in the midst of an absolutely suffocating heat wave and the last thing we want to do at the end of a long work day is stand in front of a hot oven or stovetop. This chilled potato salad is the perfect solution: ice cold, vinegary, and studded with crunchy bacon bits. We whipped it all up on a slightly cooler weekend morning and have been enjoying it bit by bit throughout the...
We kicked off this holiday weekend with a bit of a lazy walk through a farmers’ market, where local farmers, cheese makers, bakers and other food artisans all came together in a pretty spectacular garden setting. It only took a few minutes for us to pile our bags high with local lettuces, heirloom tomatoes, cucumbers, celery, beets and berries. Owen had a great time reaching for the...