We can’t think of anything more versatile and delicious than these tomatoes. Eat them by themselves, over rice, tossed with pasta, as a friend for fish, underneath steak, baked with eggs, and spooned next to squash.
Scotch eggs are pub snacks. Cut in half, fresh from the fryer, egg yolk gently relenting, they are beautiful.
Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.
Ingredients
This recipe was one of the five meals my mom had in her heavy weeknight rotation to feed our family of six.
We’re cooks who have endless patience for “process.” But when a recipe calls for 5 cups of peeled chestnuts, we know we’re in for some serious labor: scoring their skins with ×’s, roasting them, peeling them while they are still hot, then removing the fuzzy inner skins. Life is too short. We cut ourselves some slack and reach for jars of those nice already peeled French chestnuts—they’re delicious.
Gould farm in Monterey, Massachusetts, is a farm like many others in some respects —there are acres of organic gardens along both sides of the narrow road and cows that greet you with their kind stares. Up the hill there are pigs and chickens, and there is a dairy where Cheddar is cultured and aged before traveling to stores all over this part of the state. Poke your head into any door or walk through the garden beds and you will find staff and volunteers hard at work.
I love these things, caught in the interspecies synapse between hamburgers and meat loaf.
I love this stuffing! It's warm, moist, soft, meaty, profound in flavor - all the good things. Who knew that taco shells could crumble up to make such a great dish? I do like to cook it outside the turkey, instead of inside the bird, to better control its cooking time. If you want a better flavor mingle between stuffing and bird, don't hesitate to dribble some turkey pan juices over the stuffing.