Leather Storrs

Articles by Leather Storrs
Black Kale Gratin
This delicious comfort food can be made ahead or even frozen—and it’s loaded with iron and antioxidants.
Fresh Ricotta with Arugula and Flaxseed Pizza
This simple recipe by Delicious Living features whole flaxseeds that provide a delectable crunch and added fiber. The combination of ingredients of hot, creamy, cool, and crunchy is heavenly.
Pizza on the grill
Pizza is one of those fail-safe, crowd-pleasing foods: fun, easy to cook, and endlessly versatile. Combine those
5 tips for great grilled pizza
1. Know your heat. Cooking times are just guidelines; depending on your grill, your pie might take more or less time.
Grilled Peach, Sage, and Red Onion Pizza
Serves 4 (makes one 10-inch pizza) / This pie has great flavor hooks: sweet, sour, salty. The recipe may yield more
Leek, Goat Cheese, and Olive Pizza
Serves 8 (makes two 10-inch pizzas) / This is a riff on the flavors of Provence, especially if you use niçoise olives.
Shrimp and Fresh Herb Pizza
Makes 16 / Citrus-flavored, bite-size appetizers. Prep tip: Because it’s a little tricky to transfer loaded crusts to
Foolproof Pizza Dough
Makes three 9- to 10-inch crusts or thirty 2-inch crusts / All-purpose flour gives the dough a light, silky quality;
Brown Butter Cakes with Rhubarb-Strawberry Compote
Looking for a dessert to wow your guests? Try this.
Arugula Salad with Citrus Dressing
The dressing is a citrus mix, reduced to concentrate flavor. It’s a friendly and accommodating dressing that encourages you to concoct your own mix of herbs and greens.
Warm Bean and Goat Cheese Salad with Mint Vinaigrette
The mint, both raw and blanched, is a shiny contrast to the pleasant funk of the cheese.
Earth Day Dinner
Here are some of my favorite springtime recipes for an Earth Day feast, using ingredients found easily at most natural
Roasted Halibut with Spicy Sofrito
Serves 4 / This recipe employs the technique of echoing flavors: smoked pepper spice on the fish in a stew of peppers
Curried Lentils
These are great with lamb or rice or just a spoon. They’ll keep for a week in the fridge.
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