small tomatoes, about 16 ounces, cut in 1/4-inch slices

Zucchini Pesto Stacks (A Now-and-Later Recipe)

I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

To learn more about me, click here →

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Zucchini Pesto Stacks (A Now-and-Later Recipe)

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small tomatoes, about 16 ounces, cut in 1/4-inch slices

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