2 tablespoons unsalted butter 2 1/2 pounds medium turnips, trimmed and left unpeeled 1 tablespoon chopped thyme 1/2 tablespoon chopped savory 1 1/2 teaspoons kosher salt Rounded 1/8 teaspoon cayenne 1 cup heavy cream 1 cup grated parmesan Preheat Read on!
16 very thin pancetta slices (Italian bacon; about one 3-ounce package) 2 large turnips (each about 8 ounces), each cut into 8 wedges 1 large egg 1 1/2 cups sesame seeds (about 71/2 ounces) Vegetable oil (for deep-frying) Wrap 1 Read on!
“I’m craving eggplant,” Stephanie said, exactly two minutes before Katie arrived with a big basket of Tecolote Farm’s gorgeous purple-black teardrop shaped black beauty eggplants, and the squatter, chunky, purple and white variety too. Tecolote’s eggplant is never bitter, the Read on!
1/2 lb green beans, trimmed 1/3 cup coarsely chopped fresh flat-leaf parsley 1/4 cup mayonnaise 1/4 cup sour cream 1 1/2 teaspoons red-wine vinegar 1/2 teaspoon fresh lemon juice 1/2 teaspoon anchovy paste 1/4 teaspoon salt 1/4 teaspoon black pepper Read on!
3 tablespoons olive tapenade 1/2 cup loosely packed fresh basil leaves, washed, spun dry, and cut crosswise into thin strips 1/4 cup ricotta 1/4 cup freshly grated Parmesan (about 3/4 ounce) 2 galette rounds, baked ½ pound small vine-ripened red Read on!
4 ears of corn, shucked 2 bacon slices, cut crosswise into 1-inch pieces 1/2 large onion, chopped 2 garlic cloves, finely chopped ½ cup water, milk or cream 1/4 cup finely chopped garlic chives Stand 1 ear of corn upright, Read on!