Makes about 3 cups (8 to 10 servings) This dip can be served in a small, round pumpernickel, rye, or sourdough loaf. To prepare the bread, cut a circle from the top of the loaf. Pull out the bread from the center of the loaf to make room for the […]
Parmesan Biscotti
Makes 40 biscotti Makes 40 biscotti When we think of “biscotti,” we usually think about little biscuits or cookies, sweet and studded with fruit or nuts. But the name actually refers to the method in which they are baked—twice—so that they can be stored for long periods of time at […]
Pimiento Cheese Deviled Eggs
Makes 12 pieces These two southern favorites are a match made in heaven. We like ours a little spicy, but you can omit the red pepper flakes, if you prefer. Make the eggs and filling a day or two ahead, but pipe the eggs the day you plan to serve […]
Pineapple and Jicama Salsa
Makes 2 cups Ingredients 1 tablespoon olive oil 4 limes, juiced Kosher salt, as needed Freshly ground black pepper, as needed 1/4 cup chopped cilantro 2 jicama, peeled and cut into small dice 1 pineapple, peeled, cored, and cut into small dice 2 cups minced red onion 2 red bell […]
Raw Porcini Salad with Parmigiano-Reggiano
Makes 6 servings The combination of arugula and mushrooms creates truly earthy flavors in this salad, and the cheese adds sweet and salty components. If you can’t find fresh porcini, use chanterelle, oyster, cremini, white, or any mushrooms with soft flesh. Serve grilled bread with this simple salad to enjoy […]
Sardinian Sheet Music Flatbread (Carta da Musica)
Makes 20 thin bread sheets
Seasonal Vegetable Fritters with Chef’s Choice Aioli
SERVES 6-8 Market Basket Options Vegetables that work well shredded and incorporated into a fritter include: squashes (winter or summer), beets, onions (in combination with other vegetables), carrots, parsnips, or other roots or tubers. You can also try cauliflower or Romanesco florets, broken into small pieces (these items need to […]
Sesame Tempeh Sticks with Apricot Dipping Sauce
Makes 10 servings These crispy plant-forward party snacks just happen to be vegetarian and vegan, so they’re the perfect recipe for every crowd! For some heat, add a light smear of Korean gochujang before rolling.
Shrimp and Garlic
Makes 8 small-bite servings This recipe can be found in any coastal area where shrimp is abundant. It also is made with prawns or langoustine in some areas. For the home cook, shrimp is widely available and easy to prepare. Be sure that your shrimp is nice and fresh with […]
Shrimp Dumplings (Har Gow)
Makes 40 dumplings Dough Shrimp Filling
Strawberry Rhubarb Soup
Makes 6 servings You may not be making fruit soup on the average weeknight, but we love it for a special brunch or dinner during the spring and summer. This recipe is cold and refreshing, and it showcases the sweet and tart brightness of the classic fruit duo: strawberries and […]
Stuffed Grapes Leaves
Makes 16 Ingredients 1/2 cup olive oil 1 cup minced onions 1/2 cup minced fennel 2 tablespoons minced garlic 1 cup short-grain rice 1 1/2 cups finely diced tomato Salt, to taste Ground black pepper, to taste 1/4 cup minced scallions, white portion only 1/4 cup minced parsley 1/4 cup […]