adapted from 101 Cookbooks 1 pound new potatoes, unpeeled and quartered 3-4 small summer squash, cut in half or quartered 1 bunch of green onions or spring onions a big splash of olive oil 2 lemons, cut in half Read on!
I have a confession to make . . . my kitchen is filled with processed food. Pancake mix, frozen waffles, canned chicken broth, prepared breadcrumbs, canned tomatoes, frozen vegetables, and all manner of little jars and bags of “flavor enhancers.” Read on!
My grandmother, a staunch conservationist and environmentalist way before it was cool, was also the most frugal person I ever knew. Famous for birthday cards that didn’t open–“Happy Birthday to a Girl Who’s . . . “–once you tear the Read on!
Whenever I return to Beaumont, I inevitably bump into a certain woman who corners me and jabs her finger under my nose. “I still miss that beet salad!” she exclaims accusingly. At Liberty Market & Cafe we served a roasted Read on!
1/4 cup extra-virgin olive oil 2 cloves garlic, chopped Kosher salt and freshly ground black pepper 1 heads romaine lettuce 1/2 lemon 1 cup ciabatta bread cubes Shaved Parmesan Anchovy oil from can of anchovies packed in olive oil (optional) Read on!
1 bunch kolrabi, trimmed and cut into matchsticks 1 small apple, cut into matchsticks 1/4 c slivered red onion (optional) 1 Tbs. chopped parsley 2 Tbs. sour cream 2 Tbs. mayo 1 Tbs. lemon juice 1/4 c. crumbled Bosque Blue Read on!
1 head butter lettuce * 1/4 cup white-wine vinegar * 2 tablespoons finely chopped shallot * 1/2 teaspoon salt * 1/2 teaspoon Dijon mustard * 1/4 teaspoon black pepper * 3/4 cup olive oil Read on!
For sauce 1 cup plain yogurt 1 teaspoon minced garlic Salt For kofte 2 slices firm white sandwich bread, torn into pieces 1 pound ground lamb 1 small red onion, minced or grated 1/3 cup finely chopped fresh flat-leaf parsley Read on!
2 bone-in chicken breasts 6 thyme sprigs 2 minced garlic cloves butter lettuce microgreens 1 ear corn, shucked 1 cucumber, cut into slices 6 peppers, roasted, peeled, and torn into pieces ¼ c. crumbled feta ¼ c. olie oil 2 Read on!