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Jumbo Pumpkin Spice Chocolate Chip Cookies

These puffy honey-sweetened pumpkin spice chocolate chip cookies remind me of the ones my grandmother used to make. Soft, sort of cake-like, and perfumed with pumpkin pie spice, these are old-fashioned pumpkin cookies, updated.

Pumpkin Spice Chocolate Chip Cookies | Letty's Kitchen

Pumpkins, pumpkin bread, pumpkin lattes, pumpkin whatever. Hear me whine–pumpkin things are for cooler seasons—there should be no pumpkin-spiced anything until summer is officially over! Do I have a yes on that? Pumpkin people, me included–autumn is upon us. It’s time. Open the floodgates for pumpkin pie spice and everything nice! Continue Reading…

Italian Panzanella Salad with Kalamata Olives and Cherry Tomatoes

Fruity, salty, sweet, and tangy sharp, with pan-crisped croutons to absorb all that juicy flavor goodness, this Italian panzanella salad with Kalamata olives and cherry tomatoes is calling your name!

Italian Panzanella Salad with Kalamata Olives and Cherry Tomatoes | Letty's Kitchen

Panzanella—don’t you love how this four-syllable word rolls off your tongue? Pant-sa-nell-a. A salad invented to use up days-old bread. I used to shy away from panzanella recipes, imagining soggy bread with veggies, an image that didn’t quite jive with such a toothsome word!

Ingredients for Italian Panzanella Salad with Kalamata Olives and Cherry Tomatoes

No more thinking like that–this recipe’s olive oil-toasted artisan bread croutons erase all panzanella shyness–no sodden bread here. The croutons keep their crunch even as they take on tangy red wine vinegar, olive oil, and tomato juiciness.  Continue Reading…

Fresh Peach and Tomato Salsa with Pan Seared Tofu

OK, who’s with me on this? I’m kicking and screaming—it’s still summer! For autumn’s sake, please, no pumpkin. Not yet. Right now, with produce bins brimming with the best of the season, let’s take advantage and turn those juicy sweet tomatoes and peaches into peach and tomato salsa with pan seared tofu.

Peach and Tomato Salsa Pan Seared Tofu-Letty's Kitchen

Lime and honey with fresh peaches and tomatoes, spiced with jalapeño chile, red onion, and cilantro—it’s the best! Sauté flavor-neutral tofu until it’s golden crunchy on the outside, tender chewy on the inside, and then off the flame, while the pan is still hot, pour the peach and tomato salsa all over. The tofu absorbs the flavorful salsa juices for a most delectable vegetarian feast. Continue Reading…

Green Zebra Tomato Caprese Salad

Creamy white mozzarella paired with ripe emerald tomatoes and fresh basil, dressed with extra virgin olive oil, coarse salt and black pepper—Green Zebra tomato caprese salad will rock your late summer table!!

Green Zebra Tomato Caprese Salad

Look at those shades of green and white, a twist of the classic caprese salad with its green, red, and white Italian flag colors. Sweet, slightly citrusy green zebra tomatoes layered with rich velvety fresh cheese, and sparkling with thin basil ribbons–beautiful and bright, same, same, but different.  Continue Reading…

Light and Creamy Cucumber Basil Raita Dip

Bits of diced cool cucumber, minced basil, and toasted walnuts swirled into creamy whole milk yogurt–this cucumber basil raita dip is a deliciously healthful appetizer. Scoop a spoonful onto your pita chip and you’ll know exactly what I mean.

Cucumber Basil Raita Dip

For a long time, I made this light and refreshing dip strictly as something to go with spicy (or not) Indian dinners. Raita, RYE-ta, is traditional–a palate-cooling yogurt “salad” meant to go with Indian curry. I’ve changed that narrow-minded idea—and moved on to “Wow, this raita is an awesome chip dip!” Continue Reading…