The Best Recipe Ever Created using Sun-Dried Tomatoes

March 27, 2015 Clare Schapiro

Dear old, long-lost friend, how did I forget you?

You came back to me the other day, as I surveyed some particularly gorgeous fresh caught shrimp from North Caroline, and wondered what to do with them.

Through the grey mists of time emerged the very first recipe I ever wrote.

Back in the early 80's, sun-dried tomatoes were the big "new" thing, so, as I do to this day, I set about experimenting with them. One day, as I opened the package, I spied a notice on the back which said that the California Sun-Dried Tomato growers were sponsoring a competition for the best original recipe making use of this new wonder-product. Best of all, the winner was going to win what, to me in those days, was a huge sum! It seemed to me to be the obvious sure-fire way to keep my jalopy on the road, maybe even cover a couple of months rent, and find the fame and fortune as a cook that were surely coming my way.

Lamb Meatballs with Spiced Tomato Sauce

April 25, 2014 Clare Schapiro

Wow. Somehow when I read Sam Sifton's article and recipe in last Sunday's New York Times magazine, I just knew. And last night, when I cooked it and subsequently tore into it, I was sure. I've stumbled upon a new keeper, bound to make frequent appearances at my table, and maybe at yours too.

Extremely easy, and only a bit time-consuming (about an hour all together, mostly sitting around getting hungry as the yummy aroma wafts about the kitchen), it's bound to be a family pleaser--and in fact, is destined to be Felix's welcome home meal when he returns from school in the not-so-distant future.

Lemon Fusilli with Arugula

March 1, 2013 Clare Schapiro

I was stunned to realize the other day that I've never posted this dear old friend pasta. Now that we're all supposed to be joyously embracing the Mediterranean diet, this almost conforms, bursting with fresh tomatoes, peppery arugula and bright, fresh lemons and garlic. It iis really only inappropriate because of the heavy cream, oh, and the cheese. Never mind, it's SO good and easy for any old weeknight, that at least I always take comfort that there's no artery clogging meat in it.

Orecchiette with Sweet Italian Sausage

June 27, 2011 Clare Schapiro

Having just spent a wonderful few days in New Orleans, I'm refreshed and full of lots of ideas. The food there was stupendous, of course: red fish, black drum, banana praline bread pudding--well, you get the idea. All that, plus hanging out with some of the best people the world has to offer: urban librarians. Talk about a happy break full of lots of interesting ideas.

Anyway, back at home I seem to have adopted my own attitude of the "Big Easy," in other words, with minimal effort, getting something on the table that satisfies the teenaged carnivore, and, well, everyone else too.