Ever wish you had a recipe that is company-worthy, requires only a handful of ingredients, can be made ahead, and can be served at room temperature. Look no further than: Grilled Swordfish with Heirloom Tomatoes, Oregano, and Pine Nuts. I am a great fan of swordfish. Like steak it has an umami taste. If you are not familiar with the term, umami is considered the fifth basic taste.
When I was growing up in Queens New York during the 1950s, the only Asian food available to me was Chinese, specifically Cantonese. Fast forward to now, I live in Washington DC where restaurants and shops from different Asian countries abound. Chinese is the most ubiquitous and the offerings go far beyond Cantonese, but Thai, Korean, and Vietnamese are also very popular. Among these Vietnamese is my favorite.
Frittatas (albeit not by that name) have been around for centuries, originating in Italy and Spain as open-faced, unfolded vegetable omelets. With most people living on farms, eggs were plentiful and so it is only natural that cooks would have used them in multiple ways. The word frittata derives from “friggere” meaning fried, a general term that referred to cooking eggs in a skillet. It wasn’t until the