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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...
Farro Tabbouleh with Feta

Farro Tabbouleh with Feta

Ingredients 2 ½ cups pearled farro (1 lb) Kosher salt and freshly ground black pepper 2 hothouse cucumbers, unpeeled, halved, seeded, and 1/2″ diced 1 (15-oz) can chickpeas, drained and rinsed 8 scallions, green and white parts, thinly sliced diagonally 1 ½ cups...
Leftover Cheese Dip

Leftover Cheese Dip

Ingredients 1 lb(s) assorted cheese scraps (trimmed of rinds, peels and funky bits), such as Cheddar, Gouda, Parmesan, fontina, goat or Gorgonzola/Stilton/Roquefort ½ cup dry white wine ¼ cup cream cheese 4 Tbsp (1/2 stick) salted butter, at room temperature Pinch...
Avocado Labne Toast

Avocado Labne Toast

Ingredients Roasted Cauliflower 3 cups small florets purple cauliflower (about 1 small head) 3 Tbsp extra-virgin olive oil 2 Tbsp za’atar spice blend Kosher salt Toast 12 slices French bread (1/2″ slices) Extra-virgin olive oil Kosher salt Avocado 4 cups...
Martina’s Salsa

Martina’s Salsa

Ingredients 4 medium ripe beefsteak or heirloom tomatoes, seeded and diced 1 4 1/2-oz can diced green chiles 1 4 1/2-oz can chopped black olives ½ bunch scallions, thinly sliced 2 Tbsp vegetable oil 1 Tbsp white wine vinegar 1 clove garlic, minced 1 – 2 tsp...
Cheese and Chipotle Scrap Crackers

Cheese and Chipotle Scrap Crackers

Directions 1. Preheat the oven to 350ºF. Line a baking sheet with parchment or a silicone baking mat. 2. Form the scraps into a ball and roll into a rectangle 1/4 inch thick. Sprinkle with the Cheddar, chipotle powder and salt. Press the topping down with your hands....
Avocado Hummus

Avocado Hummus

Ingredients 2 15-oz cans cannellini beans, rinsed and drained 4 Hass avocados, pitted, peeled and coarsely chopped ⅔ cup fresh flat-leaf parsley leaves, chopped ¼ cup fresh lemon juice 2 tsp kosher salt 1 tsp ground cumin ½ tsp freshly ground black pepper 1 clove...
Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

Directions 1. Bring a large pot of salted water to a boil. Blanch the Brussels sprouts in the boiling water for 2 to 3 minutes. Drain. 2. Meanwhile, cook the bacon in a large saute pan over medium heat until the fat has rendered out and the bacon is crispy and brown,...
Gratin of Celery Root and Potato

Gratin of Celery Root and Potato

Directions 1. Preheat the oven to 375ºF. 2. Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes. 3. Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed...