About Erica de Mane

Erica De Mane

Erica De Mane is a chef, food writer, and cooking instructor specializing in southern Italian cooking. She’s also the author of nearly half a dozen cookbooks, including Pasta Improvvisata, Pasta: Williams-Sonoma Collection, and The Flavors of Southern Italy. De Mane has written for Food & Wine, The New York Times, Saveur, and Gourmet, among others. She lives in New York City. @ericademane

Four whole and one halved green tomato with a sprig of thyme and a couple of sage leaves to be used in the corn and green tomato salad.

Corn and Green Tomato Salad

For this salad, fresh corn, green tomatoes, and red onion are tossed in a refreshing Champagne vinaigrette. All hail summer!

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