Risotto is a dish many of us love, but few of us attempt to cook at home. It may seem intimidating at first because the method for cooking risotto requires you to constantly be watching it, stirring it and hydrating it for 20 minutes or more to prevent sticking or […]
Arugula and Spinach Salad with Raspberry Dressing
Makes 6 servings Ingredients 1 tablespoon red wine vinegar 1 tablespoon balsamic vinegar 1/4 teaspoon kosher salt 1 cup mashed fresh or frozen raspberries 3 tablespoons olive oil 3 cups baby spinach leaves 3 cups arugula Freshly ground black pepper Directions For the vinaigrette, combine the vinegars and salt and […]
Asparagus with Chanterelles
Makes 5 servings This dish works well with either white or green asparagus. The time of year will determine which one you choose—it is in season in the spring. If you are lucky, you will find both in the store and you can prepare either. White asparagus is covered while […]
Baked Sweet Potato Chips
Makes 4 servings Though there is no replicating the crisp perfection of a fried potato chip, baked sweet potatoes offer indulgence that we can feel good about. These are best right out of the oven and are great on their own or served with a dip or layered as nachos. […]
Be This Year’s Best Guest with These Recipes
One of the biggest challenges for dinner guests on Thanksgiving is choosing a dish to bring along that won’t take up precious oven space for reheating. It’s too risky! That’s why we always choose something that can be served cold, or better yet, at room temperature. Here are some of […]
Boston Baked Beans
Makes 8 servings Chef’s Note: Cook these beans, uncovered, in a smoker to give them a slightly smoky flavor. You can also place the beans under ribs or a pork butt during smoking to allow the beans to gain some barbecue flavor from the drippings.
Braised Bok Choy
Makes 5 servings Ingredients 1 lb baby bok choy 2 tablespoons vegetable oil 8 garlic cloves, thinly sliced Kosher salt, as needed Directions Cut the bok choy in half lengthwise. Score the cores to promote even cooking. Heat the oil in a wok over high heat, add the garlic, and […]
Braised Red Cabbage
Makes 6 servings Chef’s Note: This recipe may also be cooked in a slow cooker on high for 20 to 25 minutes.
Broccoli Rabe and Cannellini Beans
Makes 4 servings Ingredients 1 tablespoon olive oil 2 tablespoons diced pancetta or 1 strip bacon, diced (optional) 1/4 cup minced yellow onion 1 garlic clove, minced 1/2 cup chicken or vegetable broth 6 cups trimmed broccoli rabe 1 cup cooked cannellini beans Salt, as needed Freshly ground black pepper, […]
Brussels Sprout Slaw
Makes 6 servings This slaw is simple to assemble, but big on flavor. The richness of the mayo and acidity from the juice helps to balance the strong, salty flavors of the fish sauce for a dish that perfectly complements grilled meat, fish, and veggies. Ingredients 2 lb Brussels sprouts […]
Brussels Sprouts with Mustard Glaze
Makes 4 servings Brussels sprouts, a member of the cabbage family, are usually available fresh from late summer to late winter. Select small, bright-green sprouts with closed leaves. The smaller Brussels sprouts are more tender than the larger ones. If the Brussels sprouts are to be served with a meat […]
Bulgur & Lentil Pilaf With Caramelized Onions
Makes 6 to 8 servings Ingredients 1 cup lentils, washed 6 1/2 cups chicken stock or water, divided 3 tablespoons unsalted butter or olive oil 3 tablespoons olive oil 5 onions, peeled, halved, thinly sliced 2 cups bulgur, coarse grain Kosher salt, to taste Freshly ground black pepper, to taste […]