Alexandra's Kitchen

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Homemade Applesauce

Lidia Bastianich's recipe for homemade butternut squash gnocchi, made from potatoes and butternut squash, is delectable and deeply satisfying! //

Lidia Bastianich’s Butternut Squash Gnocchi with Sage Brown Butter

A bowl of fresh corn polenta with blistered cherry tomatoes.

Fresh Corn Polenta with Blistered Tomatoes

A simple way to spruce up a salad — add sauteed corn. //

Sautéed Corn + an End of Summer Salad

Broiled tarragon chicken breasts on a board.

Broiled Tarragon Chicken Breasts

A nectarine pizza cut into slices.

Nectarine Pizza with Fresh Basil and Reduced Balsamic

This summer pasta dish simple to prepare: Sauté cherry tomatoes with orecchiette, ciliegene mozzarella and basil pesto. Add some fresh basil just before plating along with some shavings of Parmigiano Reggiano and fresh cracked pepper. Yum yum yum. //

A Super Summery Pasta

Next time you are invited to a potluck picnic, volunteer to make sandwiches. And then make these roasted red pepper and arugula sandwiches on homemade focaccia. You will be loved forever. I promise. //

Homemade Focaccia + Roasted Red Pepper & Arugula Sandwiches

A plate of fingerling potatoes.

The BEST Fingerling Potato Recipe 

Beet salad on a plate.

Salt-Roasted (or Steam-Roasted) Beets with Goat Cheese & Toasted Walnuts

Rack of oven-baked ribs

The Best, Juiciest Oven-Baked Baby Back Ribs (Easy, Too!)

Before Winter Ends, A Yummy Salsa + A Bebeka

An overhead shot of a stack of homemade flour tortillas.

Easy Homemade Flour Tortillas

This polenta without fear is delicious. Minimal stirring is required and the addition of a little water towards the end of the cooking process is all the doctoring necessary to produce "creamy, soft, mouth-filling polenta," as described on Bitten. //

Polenta Without Fear + A Huge Thank You

A freshly baked savory galette with corn, tomatoes, and gruyere.

Savory Galette with Tomato, Corn, Caramelized Onions & Gruyère

In Honor of Top Chef: Padma’s Salad with Rancho Gordo Beans & Bäco Flatbreads

The custard, a ratio of 1 cup crème fraîche to 1 cup whole milk to 5 eggs, makes Tartine's Swiss chard quiche so fabulous. It's smooth with a slight tang and utterly delicious. //

Tartine’s Quiche, Homemade Crème Fraîche & A Little Trip to Napa & Bouchon

Bubalus Bubalis Mozzarella & Heirloom Tomatoes

Alice Waters’s Baked Goat Cheese Salad

Grass-fed steak with balsamic caper sauce

Grass-fed Steaks with Balsamic-Caper Sauce + Oven-Roasted Potatoes

This goat cheese walnut tart is really fun. And different. And delicious. I can't promise a quick-and-easy dinner with this recipe — beets must be roasted; a tart shell must be baked — but with a little planning, assembly of this tart is quite simple. And it is so worth the effort. //

Gordon Hamersley’s Beet, Goat Cheese and Walnut Tart

A bowl of warm tofu topped with sesame scallion sauce.

Warm Tofu with Spicy Garlic Sauce

At Zuni, these eggs fried in breadcrumbs appear on the Sunday lunch menu accompanied by house-made sausage or bacon, but Zuni's chef-owner Judy Rodgers likes these crunchy eggs for dinner with a salad of bitter greens. I couldn't agree more. //

Zuni Cafe’s Fried Eggs In Bread Crumbs

Grilled Cheese