Sprinkle with chives or scallions, and serve.
This lamb can be your savior on those evenings when you’ve got a bunch of strangers around the table.
Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite.
This is a simple preparation, but because the butter and lemon enrich the sauce, it’s satisfying during the cold, winter months.
It was originally a workman’s lunch, a hollowed-out piece of bread filled with a meat curry that you could carry with you to the fields.
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
This is a combination of my mother's eggplant Parmigiana and a French tian.
Chicken Marsala is one of those dishes that's found on just about every Italian restaurant menu, but the dish is usually swimming in butter. So I've lightened it up.
Most butchers will remove the backbone for you.
Catfish's slightly sweet flavor is a great foil for some spice and this blackening spice definitely has a kick.
Chef Sean Brock, author of Heritage, grew up in a town where seed saving was a way of life. "You just saved these seeds not because you were poor, but because you really loved the flavor of a particular tomato or a particular bean," he says.
“I use that commonly as a substitute for dairy milk in soups, people can’t tell the difference in purees and I make frozen desserts from it.” Dr. Andrew Weil
“I use that commonly as a substitute for dairy milk in soups, people can’t tell the difference in purees and I make frozen desserts from it.”