As I prepped for an extended vacation recently, I noticed quite a few perishable goodies in my kitchen that would go to waste. I could think of no better way to use that newly purchased basil plant (poor planning) than to make a batch of basil pesto. As far as Italian chefs go, I always know that Michael Chiarello won't lead me astray. So I grabbed the Tra Vigne Cookbook off my shelf.
Read MoreI take my sandwiches pretty seriously. When done right, they are so so so very good. When done wrong...well...see Subway. There are a few ingredients in my mind that you just can't skimp out on: bread, cheese, and meat. When I went to the Ferry Building farmer's market, I decided I'd make myself a fancy sandwich to celebrate Saturday.
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