Some of the best memories of summertime include family barbecues or picnics with classic American fare like corn on the cob, fried chicken and potato salad. When I saw this recipe by Wicked Good Dinner‘s Chef Dawn Viola, it immediately reminded me of my mom’s macaroni salad she would make just about every summer. The memories of hot summer days and swimming with friends came flooding back. Good food can add to the sensory...
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Roasted Butternut Squash Polenta with Fried Sage A Harvest of Pumpkins and Squash My office contains over 400 cookbooks. You could say I’m an addict… I have more on my iPad but when it comes to cookbooks, I still prefer the real thing. There is nothing like turning page after page in front of a warm fire with a glass of wine. Nestled in many of those favorites are a number of books by Lou Seibert Pappas. She has more than 50...
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Artichoke & Prosciutto Strata Recipe from Morning Food by Margaret Fox & John B. Bear In my home town of Mendocino, there is a well-known restaurant called Cafe Beaujolais. For years, the owner and chef, Margaret Fox turned out some of the most wonderful dishes on the coast. During that time she and John Bear authored two special cookbooks based upon the menu at Cafe Beaujolais. Both books are terrific, but I really enjoy...
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Mac & Cheese with Braised Leeks, Asiago and Parmesan Breadcrumbs serves 8 For the leeks 3 tablespoons olive oil 4 leeks – 4” of tops and roots trimmed (about 1 1/2 lbs), cut in half lengthwise, thoroughly washed and cut in 1/4” slices 4 large garlic cloves – skinned and finely chopped 1/4 teaspoon red pepper flakes 1/2 teaspoon sea salt freshly ground black pepper to taste 3/4 cup white wine For the béchamel 6 tablespoons...
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Cheese Fondue with Chipotle and Tequila Recipe from Chef Viviane Bauquet Farre of FoodandStyle.com Thoughts From Viviane: When my good friend Doug Stone asked me to create a few recipes with tequila for his new website ForTequilaLovers, I was thrilled. Not only do I adore tequila on its own or in cocktails, I also love cooking with it – its unusual flavor pairs beautifully with so many foods! Here I’ve created a new-world version...
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Savory Herb & Gruyere Strata Recipe and Photo Reprinted with Permission by Chef David Lawrence www.forkingdelicious.blogspot.com Serves 8 ¼ cup unsalted butter, plus more for buttering pan 2 shallots, sliced 1/2 cup dry white wine 6 large eggs 2 1/2 cups heavy cream 1 teaspoon kosher salt 1 teaspoon white pepper 2½ cups Gruyere cheese (about 10 ounces 2½ cups Swiss cheese (about 10 ounces) ¼ cup fresh chives, chopped ¼ cup fresh...
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