Recipe from the Food Network 6 fingerling potatoes, cut in half or 12 (1-inch) baby potatoes 1/2 tablespoon extra-virgin olive oil, plus more for drizzling 1 shallot, finely chopped 1/2 jigger dry sherry 1/2 cup half-and-half 4 ounces cream cheese 1/4 cup grated Parmesan 1/2 cup grated Gruyere or Swiss 1/2 teaspoon lemon juice 1/2 … Continue Reading →
2 tablespoons extra-virgin olive oil, plus more for garnish 2 large yellow onions, chopped 1 1/4 teaspoons salt, divided 2 tablespoons plus 4 cups water, divided 1 cup French green (Le Puy) or brown lentils 8 large green chard leaves 1 medium Yukon Gold potato, scrubbed 12 cups gently packed spinach (about 10 ounces), any … Continue Reading →
From “Fred Thompson’s Southern Sides: 250 Dishes that Really Make the Plate,” by Fred Thompson (UNC Press, 2012). 2 cups chopped onion 1 tablespoon canola oil 2 tablespoons light brown sugar 2 cups self-rising cornmeal mix 1 cup milk 3 large eggs 1 cup ricotta cheese 1 cup shredded cheddar cheese 1/2 cup unsalted … Continue Reading →
Recipe from Jeanette Avila and El Rancho Mexican Restaurant in Detroit. 1 tablespoon granulated garlic 1 teaspoon salt 1 onion, sliced 8 ounce can chile chipotle 8 ounce can crushed tomato 2 chayote, chopped in pieces 2 carrots, sliced long 2 potatoes, cut in 4 pieces 4 celery stalks, cut in 2-inch pieces 2 … Continue Reading →
Preparation time: 10 to 12 minutes 10 slices of bacon, cut into 1-inch pieces 1 bunch of broccoli 1/2 cup mayonnaise 1 tablespoon sugar 1 tablespoon cider vinegar 1/2 cup chopped onion 1/2 cup pre-shredded sharp cheddar cheese Place the bacon in a skillet over medium heat. Cook the bacon until it is crisp on … Continue Reading →
Adapted from Parents, March 2002 1/3 cup mayonnaise 2 tablespoons plain or orange-flavored yogurt 2 tablespoons frozen orange juice concentrate, thawed 2 teaspoons lemon juice 1/2 teaspoon grated fresh ginger 1/4 teaspoon sugar 1 garlic clove, minced … Continue Reading →
Serve this hearty soup with garlic bread, biscuits or corn bread. Recipe from Sarah Fritschner, food editor at the (Louisville) Courier-Journal. 5 tablespoons butter 10 ounces frozen chopped broccoli 4 cups turkey or chicken broth 4 tablespoons flour … Continue Reading →