Just a little dab of bacon fat and a parmesan rind really round out this dish. It has a bright finish.
I know it sounds like blasphemy, but we actually had beef short ribs left over. I decided to add them to this lovely Turkish-inspired soup and it was a home run!
Another beautiful and delicious use of our Two Tone Tavern peaches, combined with collard greens from Red Fire Farm, some fresh herbs, shallots, prosciutto, pecans and goat cheese. The family oohed and aahed when this was brought to the party.
Do you typically avoid vegetarian recipes because you assume that they will be bland, possibly lacking in protein, and just […]
In my ongoing quest to discover recipes low in fat and high in protein, fiber and nutrients, I came across […]
Buttery cannellini beans with earthy herbs, tart lemon juice and luscious chicken chunks. This recipe is fab! But it takes […]
If I had to pick one dish that I’ve cooked so far this year that I like best it would […]
These meatballs are awesome. They’re slightly sweet from the coriander and slightly spicy from the cayenne, and rounded out nicely […]
This dish is packed with some amazing flavor. I made the full recipe and served it as a side dish, […]
I am frequently surprised by the fact that I’m not yet sick of eating hearty winter greens. It’s true, I’m […]
Ingredients 1 large bunch collard greens 1/4 teaspoon crushed red pepper pinch of salt 1 tablespoon butter plus extra for […]