For proper mellowing, you need to do this recipe at least a day before serving and store it in the refrigerator. Leftovers keep well for four days. 2 to 3 large cloves garlic 1 1/4 cups loosely packed Italian parsley leaves 3/4 cup loosely packed pale green celery leaves (from the heart of the head … Continue Reading →
Recipe from Metro Detroit Chef Michelle Bommarito. 45 MINUTES 25 minutes to make 20 minutes to bake 1 pound corkscrew (Cavatappi) pasta or small macaroni 6 tablespoons unsalted … 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 →
These enchiladas are good enough for company. For the sauce: 1 pound tomatillos, husks and stems removed 2 cloves garlic 1 to 2 serrano chilies (depending on desired spiciness) 1/4 white onion, coarsely chopped 1 cup fresh cilantro … Continue Reading →
5 russet potatoes (about 3 3/4 pounds total), scrubbed clean 1/4 cup (1/2 stick) unsalted butter 2 small heads Savoy cabbage (about 1 pound total), cored and thinly sliced 1/4 cup (1/2 stick) salted butter, softened and cut into small pieces … Continue Reading →
Throw away the box of macaroni and cheese and make it from scratch with white cheddar and a Swiss-style Gruyere cheese, such as Roth Kase. 1/2 pound dried elbow macaroni, large size 4 tablespoons (1/2 stick) unsalted butter 1/2 cup fresh bread crumbs … Continue Reading →