Baked this way, artichokes turn almost silky, while the stuffing browns to a nice crust. Try experimenting with this stuffing; chopped green olives are good, too.
Some of the characteristics of a classic American Chardonnay are vanilla, butter, and if it has been aged in oak, a toasty quality as well. Because Brie and Chardonnay typically go well together, I decided to deconstruct some of the elements in Chardonnay to create this hors d'oeuvre. The result is both sweet and savory and a great showcase for the buttery cheese. Note that it's easier to cut this type of cheese when it is cold. Bring to room temperature before serving.
Toss in a serving bowl with the lemon juice, top with the zest.
Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.
Sweet, tart and snappy with healthy shots of hot sauce, and grilled to near potato chip crispness, in our book the chicken wing approaches celestial perfection. Neither light meat nor dark, they are a coupling of both, and nothing pulls in flavor and crisps up in cooking quite like wings. It’s that wonderful proportion of luscious skin to meat and bone.
This is a bowl brimming with the fresh clear tastes of Spring.
Ingredients
If beans aren't the world's most ubiquitous vegetable, they should be.
I had these potatoes for Christmas dinner at the home of my friend Lindita Klein. She found a similar recipe in Gourmet magazine that called for butter in place of the olive oil and a sprig of Italian parsley in place of the rosemary. You can use either or both of the herbs, but olive oil makes these potatoes remarkable. This is one of those dishes that everyone loves and wants to know how to make. It is simple and enormously appealing.
The very simple stuffing for this butternut squash is made primarily of the flesh of the squash itself. Garlic, a bit of ginger, and chopped scallions are added for flavor. If you are not fond of ginger, which gives this combination its unusual taste, you may want to use less of it, or eliminate it altogether. Bread crumbs, tossed with a little oil and sprinkled on top of the filling, become brown and crisp in the oven, and their crunchy texture contrasts nicely with the creaminess of the filling.