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This side is extremely versatile in that it’s relatively neutral in flavor, so it will pair well with whatever main you decide on. It’s also endlessly riffable, easily adapting to whatever ingredients you have on hand. Here, I’ve added a sprinkle of freshly grated parmesan cheese, but you could also add feta or goat cheese. Or go crazy and toss in some castelvetrano olives, capers, fresh herbs, or tomatoes. You can swap olive oil for butter, lemon juice for vinegar, arugula for spinach. The world is your o(rzo)yster.

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I’m not exaggerating when I say I make a batch of these AT LEAST twice a month. I store them in an airtight container submerged in the olive oil that they cooked in (naturally preserving them and preventing spoilage) for weeks on end. They are the perfect accompaniment to anything from grilled or roasted meats, fish, eggs, pasta, rice, salads, you name it! I could start an entirely different website containing just recipes incorporating roasted cherry tomatoes.

Best part is, cherry tomatoes are “in season” all year round (IMO). Many commercially sold brands are grown in indoors, so they aren’t dependent on the elements to thrive. I also think they just taste the best the most consistently. Like do I love a peak season heirloom tomato? Yes. But tomatoes in general are extremely variable in terms of flavor and quality. Where as cherry tomatoes quite literally always have your back. JUSTICE FOR CHERRY TOMATOES.

Now you’ll notice in this recipe I give you a lot of options, but I would like for you to consider them more as inspiration. All you really need to make this is tomatoes, olive oil and salt. So if that’s all you have, fine by me. Don’t feel like you NEED to run to the store for fresh thyme by any means. Use what you have. Hell, I’ve thrown like 5 extra cherry tomatoes in the oven before just because they’re that much tastier after roasting.

I like roasting these in a baking dish rather than a sheet tray because I find that when all the tomatoes are cozied up next to each other, partially submerged in olive oil, all of the flavors of garlic and chili really infuse into the tomatoes. if that makes sense. It also lowers the risk of burning any garlic or spices because they’ll be protected by the oil.

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To date, the most popular recipe on my website is for my Spicy Tuna with Crispy Rice, and for good reason! I don’t know about y’all, but I CRAVE raw tuna unlike any other food. However, making my spicy tuna with crispy rice is a pretty involved process, and I don’t always the have the mental energy in me to throw that together.

In this recipe I substitute the tedious crispy rice with bread fried in olive oil, which cuts the cooking time to a FRACTION of the other. It’s then topped with a homemade garlic aioli (which btw goes good on everything), piled high with fresh tuna tossed in Calabrian chilis (my fave) and finished with flaky salt and lemon zest.

Additional inspiration for this dish came from two of my favorite restaurants in NYC. At Sant Ambroeus, a Milanese bistro with locations throughout Manhattan and beyond, there is/was a sandwich on the menu called theTuna Panini All’Olio With Marinated Artichokes. It consisted of a brioche bun, garlic aioli, raw tuna and marinated artichokes. The only record of its existence that I can find is in this Bloomberg Article. I’ve never actually eaten it myself but its semi-famous amongst New Yorkers.

My other source of inspiration came from my recent visit to Dame, a new sea food restaurant in the West Village. Their most frequently ordered menu item is their tuna tartare toast topped with a creamy mustard emulsion, diced yellow fin tuna, and shaved bottarga. My initial thought was how genius it was to put raw tuna on a shatteringly crispy piece of toast. It achieves the coveted texture contrast that crispy rice is famous for, but utilizing an ingredient almost anyone can make: toast.

The final piece to the puzzle was incorporating Calabrian chilis, one of my most beloved and frequently used pantry ingredients. It adds a delicate heat and a touch of fruitiness that really highlights the flavor of the tuna. And thus, my Spicy Tuna Toast was born!!

If you want to prep part of this dish in advance, I recommend making the aioli and dicing the tuna. Everything else should be done right before you’re ready to eat. Also, if you’ve ever found yourself with a really nice/expensive bottle of extra virgin olive oil but not sure when to use it, now would be the time.

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These ribs are unlike anything I’ve ever made before. They are slightly chewy, unlike the typical “fall off the bone tender” ribs you will find with American style BBQ ribs. But I’ve officially decided I like these WAY better, and an added bonus is that they take a fraction of the time! But seriously, dont be intimidated if you’ve never cooked something like this before. You will be shocked at how easy it is to make something so delicious.

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Let’s unpack. A properly cooked green vegetable, let’s say an asparagus for example, should stand up straight when you hold it up. Far too often I see home cooks roasting or grilling the shit out of their asparagus until it is a limp, slimy, and stringy grey spear. No thanks!!!!!!!! In contrast, when you blanch asparagus you’re left something that is bright green and snaps when you bite into it. Same goes for broccoli, broccolini, broccoli rabe, green beans, ect.

Now for the dressing. If you didn’t know already, acid makes food taste good and it is just as important as salt when seasoning food. Have you ever wondered why you love putting hot sauce on literally everything? Because it’s acidic! Hot sauce is literally just spicy vinegar. So I challenge you to start incorporating other sources of acid in your cooking during times you would normally turn to hot sauce.

In terms of blanched vegetables, at the absolute minimum you should be dressing them in extra virgin olive oil, lemon juice / zest, and salt and pepper. If you really want to kick it up a notch, I suggesting using a nice bright and tangy vinaigrette as I do in this recipe!

My favorite short cut when making any vinaigrette is incorporating any homemade pesto or salsa verde I have on hand. This way, you have a quick and delicious dressing using only 4 ingredients. Get the recipe for my pesto and salsa verde below!

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I would say ditalini is required here, but I know it can be hard to find sometimes. So, substitutions I recommend are orzo, orrechetti, cavatelli, little shells, ect. Any pasta shape will WORK but the tiny shapes are great here because they create a really fun mouth feel (lol) with the crunchy green garlic garnish.

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I also believe that this recipe is proof that all shellfish, or all seafood for that matter, deserve to be scampi’ed. Like, what doesn’t taste incredible when doused in lemony garlic butter and white wine? Something I will be revisiting…

I developed this recipe using a cast iron skillet directly on the grill. One reason being that I like to cook as many meals outside as possible, weather permitting. However, this dish can be made on the stovetop just as easy. Think of it as a choose your own adventure type of beat!

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Second order of business, DITCH THE MAYO. I have a love hate relationship with mayonnaise. I love it on a sandwich, I love it in my chicken salad, but I draw the line when it comes to salad dressing. A salad dressing should be bright, tart, and in this case also creamy. Which is why I swear by greek yogurt. It took me a while to accept that yogurt could have a place in savory cooking, but once I made the switch I’ve never looked back.

Now that we’ve addressed a few of my qualms dressing wise, we can move on to the rest of the salad.

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