Serves 4 to 6 INGREDIENTS 2 pounds medium Brussels sprouts, stems trimmed slightly ½ cup maple syrup ¼ cup dry sherry 1 tablespoon sherry vinegar 1 teaspoon Dijon mustard 1 large navel orange, juice and zest 8 strips thick-cut bacon, best quality, cut width-wise into ¼-inch strips 1 Pippin apple, peeled, cored, and diced (can substitute […]
Read More
Serves 4 to 6 as an appetizer INGREDIENTS ¼ pound chanterelle mushrooms 2 tablespoons olive oil ¼ teaspoon chopped garlic ½ shallot finely diced ½ teaspoon chopped thyme ½ cup diced apple 1 tablespoon white wine ½ teaspoon chopped parsley 1 sourdough baguette Sea salt and freshly ground pepper ½ cup fresh chèvre Chopped chives […]
Read More
Cauliflower and carrots share the stage in this cheesy soup that’s sure to warm you up on the chilliest nights. We like it with hot pepper sauce; however, it can be omitted with equally tasty results. Total Time: 30 min Yield: 8 servings Ingredients 1 medium head cauliflower, broken into florets 1 medium carrot, shredded […]
Read More
Total Time: 45 min Prep: 10 min Cook: 35 min Yield: 6 servings Ingredients 2 tablespoons olive oil 1 small shallot, chopped Kosher salt 1 clove garlic, smashed 1 tablespoon grated ginger Freshly ground black pepper 10 ounces collard greens, cleaned, stemmed and chopped into 1 1/2-inch pieces 10 ounces frozen cubed butternut squash 2 […]
Read More
Difficulty: Easy Total Time: 50 minutes Makes: 4 to 6 servings When American settlers left the Atlantic coast and clams behind and made their way to the Midwestern Corn Belt, this creamy soup became a new take on New England clam chowder. Like most chowders, this version has milk, cream, and chunks of potatoes, but to add […]
Read More bacon, chowder, corn, onion, Potato
Yield: 4 to 6 servings Ingredients Extra-virgin olive oil 1 large onion, cut into 1/4-inch dice Kosher salt Pinch crushed red pepper 4 cloves garlic, smashed and finely chopped 3 large tomatoes, cut into ½ inch dice 1 small bundle fresh thyme 1 red pepper, stems, seeds and pith removed and cut into 1/2-inch dice […]
Read More eggplant, garlic, onion, pepper, ratatouille, squash, thyme, tomato, zucchini
Use any seasonal fruit in this salad. Create your own mix based on what you like best. Servings: 6 Ingredients 2 plums, pitted and sliced 2 nectarines, pitted and sliced 2 peaches, pitted and sliced 2 to 3 apricots, pitted and sliced 1 cup blueberries 1 cup blackberries 2 teaspoons honey 1/3 cup fresh orange […]
Read More apricot, berries, blackberry, blueberry, fruit salad, honey, mint, nectarine, orange juice, peach, plum
Makes 6 to 8 servings Ingredients 1 to 1 1/2 pounds fresh ripe strawberries (3 pints) 1 tablespoon sugar, plus more to taste 2 teaspoons freshly squeezed lemon juice, plus more to taste For the sabayon: 6 egg yolks 1 cup sweet Marsala wine or port, sherry, or Madeira 1/3 cup sugar, plus more […]
Read More sabayon, strawberies
Serves six to eight. The original Waldorf salad was created at the Waldorf-Astoria Hotel in New York in the late 1890s by Chef Oscar Tschirky. It was considered the height of sophistication and originally was nothing more than apples, celery, and mayonnaise. Chopped nuts and grapes came later. My version features shrimp. Ingredients: 1 lb. […]
Read More buttermilk, mayonnaise, salad, shrimp, waldorf
Servings: 8 Ingredients 4 ears of corn, husked Kosher salt 4 small zucchini (about 1½ lb.), thinly sliced lengthwise on a mandolin 8–10 zucchini blossoms, torn into large pieces (optional) ¼ cup coarsely chopped fresh basil ¼ cup coarsely chopped fresh flat-leaf parsley ⅓ cup olive oil ¼ cup white wine vinegar ½ teaspoon crushed […]
Read More corn, feta, salad, zucchini