With calamari you either need to cook it quick or let it stew. There is no in-between. Once added to the hot pot, it will cook almost immediately, but within a few minutes will become rubbery. By stewing them in the tomatoes, they will become tender once again. The wonderful thing is, once you’ve stewed … Read more
These crostini are the perfect thing to whip up when guests stop by. The poached pears are especially comforting as the weather gets cooler. They’re easy to make and always delight a crowd. Ingredients CROSTINI1 (24-inch) baguetteolive oilsalt RICOTTA SPREAD4 cups fresh ricotta1/4 cup agave syrup or honey2 lemons, zestedsalt, to taste2 tablespoons olive oil … Read more
Delicata squash rings are roasted, tempura-dredged, fried, then stuffed with a simple salad of raw pear, dried cherries, feta cheese and a few sprigs of arugula. The result is a sweet yet savory wonder, perfect for a starter or perhaps a decadent side dish on a holiday table. Ingredients1 delicata squash (about 1½ pounds)olive oilsalt … Read more
These inventive bites turn a classic bloody mary cocktail into a delectable appetizer. They’re a refreshing departure from the usual party fare, are so fun to dip and they’re vegan-friendly. Ingredients DIP14 ounces tomato passata or tomato sauce1 tablespoon extra-virgin olive oil1 tablespoon tomato paste1 tablespoon balsamic vinegar1 tablespoon vegan Worcestershire sauce1/2 teaspoon celery salt2 … Read more
This creamy fall soup contains nutty chestnuts with sweet celery root and apples. It’s perfect for Thanksgiving or any other special fall meal. Bonus: It can be made ahead and refrigerated or frozen so it’s ready when you are. Ingredients 2 tablespoons extra-virgin olive oil1 medium onion1 medium leek2 McIntosh or Golden Delicious apples10 ounces … Read more
The opposing flavors and textures of the crispy, salty bacon and sweet, smooth pumpkin butter actually complement one another perfectly. The savory Brussels sprouts round out the autumnal flavor profile of this seasonal dish. Ingredients BRUSSELS SPROUTS2 cups Brussels sprouts, cut in half2 tablespoons olive oilSalt and freshly ground black pepper BACON LARDONS1 pound slab … Read more
Easy Jumbo Shrimp Wrapped in Pancetta and SageThe flavors for this dish come from traditional Roman saltimbocca: veal cutlets with sage and prosciutto. I’ve just replaced the prosciutto with pancetta and the veal with prawns or jumbo shrimp. The tender prawns balance the meatiness and crispiness of the bacon, and the sage, tempered by the … Read more
Brussels sprout salad has the big flavors of the holidays — cranberries, pecans, rosemary, nutmeg — while still being fresh and light. It’s a refreshing reprieve from all the heavy eating of the rest of the meal. Ingredients BRUSSELS SPROUT SALAD1 pound Brussels sprouts2 tablespoons olive oil1/2 cup finely chopped red onion1/2 teaspoon ground nutmegKosher … Read more
Everything Pigs-in-a-Blanket with Cranberry Mustard. This is a great recipe for family snacks any time of year but is especially fun for the holidays to counter the abundance of sweet snacks. The cranberry mustard is also great served with roasted turkey or pork and added to leftover sandwiches. Ingredients EVERYTHING SEASONING (MAKES ABOUT 1½ CUPS)4 … Read more
This recipe is the perfect way to enjoy pasta at a tailgate. Because ‘let’s face it’ eating a full piece of lasagna with a plastic fork while standing up isn’t pretty. These bite-sized, flavor-packed bites have the full experience of mouthwatering lasagna with some added crunch. Ingredients SMOKED MEATBALLS1 pound ground beef1 large egg1/2 cup … Read more