This is one of my all-time favorite savory breakfast items. I created this recipe for a client’s child—a picky eater who wouldn’t touch any vegetables. I took some popular kid foods—potatoes, eggs, cheese, and milk—mixed them with some colorful veggies, then baked the mixture on a sheet pan. Cut into palm-sized rectangles, the resulting savory “pancakes” were a hit. They taste as good as they look and are filled with gut-friendly nutrients, including fiber and prebiotics. I like to use a box grater, but if you prefer a food processor or mandoline, that’s fine. Make sure not to overblend with the food processor.
I think I prefer this English version of pesto even to the classic Italian basil one. It’s lighter and more versatile. It’s good with pasta, on pizza, or just as flavoring for salad dressing, or indeed to serve with grilled chicken or lamb chops. Just about anything really!
This soup is a lovely soft yellow; it sings with the color of spring, and gently soothes.
Our version of America’s favorite fast food skips the bun in favor of a thick, hot dosa. The Dosa Dog is one of the most popular menu items at our food truck. Kids enjoy theirs with Cheddar from Grafton Village Cheese, the Vermont factory where we park our truck, and adults typically add mustard and Masala Sauerkraut. We always choose high-quality hot dogs—the farmers’ market or the meat aisle of a natural food store are good places to find a local brand.
Peruvian dish prepared quinotto-style (like a risotto but with quinoa), only creamier and more indulgent thanks in part to a generous topping of cheese. You can eat it just as it is, or as a side for a stew.
Here’s the recipe for the miraculous soufflé that Daisy Bonner prepared the day that her beloved president, Franklin D. Roosevelt, died. Bonner always served this dish with stuffed baked tomatoes, peas, plain lettuce salad with French dressing, Melba toast, and coffee.
Making empanadas is a labor of love. The recipe for our pint-size version, which streamlines the process by calling for store-bought pie dough, can also be assembled ahead of time and baked just before serving
What's more perfect than the simplicity of this sandwich? It's comforting, not too difficult to make, and you need only a few key ingredients. These are the essentials to preparing the kind of midnight food we love. The kind of food that will make you close your eyes and exhale a hot cheesy jumble that sounds something like "Oh my gah so freakin' good."
Slices of crisp fall apples and fresh basil leaves lend a whiff of the season to this classic sandwich.
You should bake this a couple of days in advance and let it stale at room temperature.