Scallions come in many shapes and sizes, from tiny and red to thick and green and very, very long. A stack at the St. Paul market labeled "table onions" were nearly as long as King Alfred leeks and just as sweet. Potatoes are, of course, delicious with leeks, so you can expect they'd be good with scallions, and they're a perfect vehicle for herbs, whether bracing parsley, a handful of chervil, tarragon, or whatever herb you love.
Shellagh Connelly, chef/owner of Mildred Pierce Cafe in St. Paul (and a woman who understands breakfast food down to her soul), created the dish for her breakfast menu. For me, my version illustrates an important point—cream cheese is one of the most underrated ingredients in the market.
In Catalonia, we love our eggs, especially in the form of tortillas, or omelets.
A wonderful onion tart variation of quiche Lorraine that is full off flavor Trust me, you won't miss the bacon.
This brined chicken manages to pay tribute to the traditional South of days past and the multicultural South still on the horizon.
I call this "Challah French Toast à la Peter Pan" after the restaurant where I first had it as a child.
Place the potatoes in a large pot and add enough salted water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Be sure they are cooked! Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl.
Deviled eggs are a must at Southern church dinners-on-the-grounds and camp meetings. This is a little more sophisticated version, with lemon zest and a touch of vivid red caviar.
This salad is sure to be a showstopper at any picnic and is not impossible to make.
This popular dish, called porpetton de faxolin in dialect, is irresistible. Polpettone in the rest of Italy means meat loaf, but in vegetable-crazy Liguria there is no meat in sight. This tart is wonderful as a snack, an antipasto, or a main course. For Ligurians it has the particular association of being the food that is packed to take along for hikes and country outings.