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 →
From EatingWell magazine. 3 tablespoons rice vinegar 1 tablespoon canola oil 1 teaspoon honey 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper, or more to taste 2 medium cucumbers 4 medium tomatoes, cut into 1/2-inch wedges 1 Vidalia or other sweet onion, halved and very thinly sliced 2 tablespoons coarsely chopped fresh herbs, such as … Continue Reading →
Recipe from “Salads: Beyond the Bowl” by Mindy Fox. Gently poaching the garlic in oil softens both the bite and the bulb, and gives the oil a subtle garlic flavor. Frisee is a member of the chickory family and has slender, curly, light green leaves. Dressing: 2 tablespoons fresh lemon juice 1 1/2 tablespoons … Continue Reading →
Recipe adapted from Gourmet. 1 1/4 pounds sweet onions such as Vidalia, chopped (about 4 cups) 1/2 stick ( 1/4 cup) unsalted butter 1/4 cup all-purpose flour 4 cups chicken or vegetable broth 2 cups water 2 cups loosely packed fresh flat-leafed parsley leaves, washed well and spun dry 1 cup chopped fresh chives … Continue Reading →
2 thick slices of good bread 2 big handfuls fresh baby arugula 1 sprig tender rosemary Several chive stalks 1 tablespoon butter 1 egg Salt and pepper Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy saute pan. … Continue Reading →