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Read more- Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT
Clafouti, a classic French dessert, is essentially an egg and cream custard poured over chopped “stone” fruit like apples, pears, peaches, cherries (or any other fruit with pits). One night, the corn was so tender and so very sweet that I thought it could have been dessert. That is when I thought of recreating Clafouti into a corn and Gruyère savory dish. It kind of tastes like a cross between a popover and quiche. Baked in individual ramekins and gently removed and placed on each plate, it makes dinner a special treat with almost no effort. I get it all ready to bake in advance and chill it until 50 minutes before dinner when I pop it in the oven. -
Read more- Odessa Piper, Chef-Proprietor
L'Étoile Restaurant
Madison, Wisconsin
One of the most talented chefs in the US, Odessa Piper is famous for marrying fine cuisine with the honest fruits of the land. She employs compound butters in L'Étoile's menu every season. She loves the last minute spike of flavor, color and texture they add to perfectly cooked vegetables. To contact L'Étoile for reservations, call (608) 251-0500. (We also make our own version of her Compound Butter that we freeze and use for cooking: we incorporate freshly minced garlic into the butter with a selection of fresh herbs.) -
Read more- John Scheepers
Bantam, CT
This is one of those family dinner recipes that we make when we all need comfort food and we don't want anyone slaving in the kitchen right before dinner: perfect leading up to the holidays. It is a bit of a 1950's throwback (not that there is anything wrong with that) since it includes condensed canned soup. But I suppose we are allowed to make something like this every once in a while, particularly when it is such a feel- and taste-good concoction. It is a wonderful casserole to bring to a friend's home or for a family get together when you don't know exactly how many people are coming. A hug in every bite. -
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Read more- John Scheepers * Bantam, CT
We've been baking halved Red or Sweet Onions for years (spritzed with olive oil, salt, pepper and grated Parmesan). Recently, we had the idea of baking them like blooming onions. They were beautiful and delicious! It's not really a recipe, but here's what we did. -
Read more- John Scheepers
Bantam, CT
There's nothing like Greek Tzatziki Sauce with rich, spicy foods. I also use it as a sandwich spread, a dip and a sauce to accompany Healthy Blooming Onions. Over the years, I've come to make this version that incorporates Cilantro rather than Dill, and more finely diced Cucumber than usual. Until Greek yogurt became so widely available, I used to make my own version from regular yogurt. If you don't want to do this, simply use store-bought Greek plain yogurt. -
Read more- John Scheepers
Bantam, CT
This salad dressing is lighter than most and more zingy than other ranch salad dressing recipes. We also use it on sandwiches, instead of mayonnaise or butter, to which we add ribbons of cucumber cut with a cheese slicer, thin wedges of avocado and alfalfa bean sprouts in addition to sliced meats and cheese. -
Read more- Alice Waters, Chef/owner
Chez Panisse
Berkeley, California
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Read more- Belgian chef Pierre Gilissen's background included working at the British and Dutch embassies in Washington, DC where he cooked for such notables as Queen Elizabeth, Princess Diana and former President George H. W. Bush. In 2000, he and his wife, Susan, opened Belgique in a quaint Victorian carriage house where they made and sold authentic Belgian chocolates and exquisite European desserts that were as delicious as they were resplendent. Belgique’s Salon de Thè was the matching Victorian house next door where you could enjoy a memory-of-a-lifetime European cuisine. Sadly, Belgique closed when Pierre was enticed back to the British Embassy in D.C. At least we can still enjoy his Chicons au Gratin with this recipe!
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Read more- The Essential Reference: Vegetables From Amaranth to Zucchini
by Elizabeth Schneider
HarperCollins Publishers
This comprehensive book is a market manual, an encyclopedia and a treasure trove of recipes for over 350 vegetables. Stunning photographs as well as chef commentary on selection and preparation tips make it a bible for the kitchen gardener. There's no reason to throw out perfectly good chard stems when a recipe calls for just the leaves. This thrifty dish reveals just how delicious the entire chard plant can be. Chard stems from which the leaves have been removed can be refrigerated in a sealed plastic bag for one day, so you can cook the leaves one day and the stems the next. -
Read more- Four Season Farm
Harborside, Maine
Four Season Farm