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Sheet-Pan Scalloped Potatoes

Sheet-Pan Scalloped Potatoes

Ingredients Canola spray, for the baking sheet 2 Tbsp unsalted butter 1 ½ cups thinly sliced yellow onion (1 large onion) 1 Tbsp minced garlic (2 to 3 cloves) 3 ¼ lbs medium Yukon Gold potatoes (6 to 7 potatoes), cut into 1/8″ rounds Kosher salt and freshly...
Grilled Escarole Caesar Salad

Grilled Escarole Caesar Salad

Ingredients Caesar Vinaigrette ¼ cup Garlic Confit, recipe follows ¼ cup red wine vinegar 2 Tbsp (about 1/2 oz) freshly grated Parmigiano-Reggiano 1 tsp kosher salt ½ tsp freshly ground black pepper 3 anchovy fillets 1 large egg yolk ¾ cup vegetable or canola oil...
Confetti Rice

Confetti Rice

Ingredients 3 Tbsp extra-virgin olive oil ½ medium onion, finely chopped ½ red bell pepper, seeded and chopped ¼ medium jalapeño pepper, seeded and chopped (optional) 1 garlic clove, chopped 1 ½ cups long-grain white rice 1 cup frozen corn, thawed 1 tsp ground cumin...
Creamed Spinach With Pickled Onions and Raclette Cheese

Creamed Spinach With Pickled Onions and Raclette Cheese

Directions 1. Blanch the spinach in boiling water until tender, then drain, squeeze dry and chop. 2. Add vinegar, salt, sugar and onions to a small saucepot and bring to a boil. When sugar has dissolved, remove from heat, strain and let cool. 3. Add butter to a large...
Tricolore Salad with Oranges

Tricolore Salad with Oranges

Ingredients 1 cup shallots, peeled, thinly sliced in rings, and separated (2 to 4 shallots) 2 Tbsp apple cider vinegar 1 large radicchio, halved, cored, and shredded like slaw (12 oz) 1 large endive, halved lengthwise, cored, and sliced crosswise 1/2″ thick (8...