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Chilled Turnip Soup with Turnip Green-Pesto and Poppy-Seed Crisp
Courtesy of Brandon Fuller, Café Josie Photography by Jody Horton Turnips have a natural sweetness, and the poppy-seed crisp gives the soup a nice texture. Some people don't like turnips because they've ...
Created on 15 March 2013
Dinosaur Kale and Sweet Potato Soup with Olive Oil and Tomatoes
Recipe Courtesy of Culinary Institue of America
Created on 15 March 2013
Easy Cheesy Dinner Frittata
Courtesy of Laurie David and Kirstin Uhrenholdt of The Family Dinner "Eggs for dinner! Or lunch, or a brunch by the sea. You crack a bunch of eggs and cook them with some filling. I say asparagus, potatoe ...
Created on 25 November 2012
Spicy Goat Curry
Courtesy of Chef Martine Pelegrin and Whip In
Created on 25 November 2012
Roxie's Pan Gravy
... over biscuits. At lunch and dinner it is great over chicken-fried steak or venison. On Sunday, when it is made in the fried chicken pan, it is good with hot buttery mashed potatoes. 1 batch makes 1 cup. ...
Created on 17 November 2012
Béchamel
... over. You can make a delicious béchamel using “corn milk” to bake in a gratin with potatoes and fennel, topped with bread crumbs. I save corncobs in my freezer all summer, and in November, I drop them ...
Created on 16 November 2012
Velouté
... velouté. Grab the leftover turkey, cook the vegetables that never made it into the stuffing and you have turkey gravy over biscuits, rice or maybe potatoes. ...
Created on 16 November 2012
How to Confit and Can a Duck
Courtesy of David Blackburn, Villa Hutton Confit is best if left for at least 90 days, and up to 2 years, before opening. Options for serving the confit include: • Traditionally, with fried potatoes ...
Created on 31 August 2012
Verduras en Escabeches (Mexican-Style Pickled Vegetables)
... diced green beans, potatoes or chayote. Just be sure to adjust the olive oil, vinegar and seasonings, including salt, if you add more vegetables to the mix. ...
Created on 26 August 2012
Hungarian Goulash
Courtesy of Chef Wolfgang Murber, Fabi + Rosi Goulash is best served with spaetzle, mashed potatoes or buttered noodles. ...
Created on 25 February 2012