24 fresh open zucchini flowers 3 cups freshly grated Parmigiano-Reggiano 1 tablespoon fresh thyme leaves 1/4 cups finely slivered fresh basil leaves 1 teaspoon freshly grated nutmeg Salt and freshly ground pepper, to taste 1/4 cup extra virgin olive oil Pick through the zucchini flowers to remove the stamens and check for bugs. In a … Continue Reading →
From “Ripe: A Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule” (Running Press). Set the broiler rack 4 inches from the heating element. Lay the bread slices on an ungreased baking sheet. Broil until the edges just until golden, 1 to 2 minutes, watching carefully. Flip and broil the other side for … 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 →