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Read more- John Scheepers
Bantam, CT
I've developed a taste for really cold oysters on the half shell and particularly love the taste-explosion of the first oyster's fresh sea saltiness. But if a second or third oyster is in the offing, I prefer a little spoon of Mignonette Sauce per oyster. -
Read more- Mexico-One Plate at a Time
Publihsed by Simon a & Schuster
Frontera Grill
445 North Clark Street
Chicago, IL 60654
312-661-1434
Acclaimed as America's foremost proponent of Mexico¹s diverse cuisine, Rick Bayless is chef and co-owner of Chicago¹s Frontera Grill and Topolobampo. Featuring abundant fresh vegetables, this latest of four cookbooks features creative and rather easy versions of classic Mexican dishes. For reservations at the Frontera Grill and Topolobampo, call (312) 661-1434. -
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Read moreMezze offers classic, seasonal American cuisine in a sophisticated atmosphere. Set in the bucolic village of Williamstown (home to the renown Clark Art Institute), it is critically acclaimed as one of the finest restaurants in the state. We so enjoyed our dinner there: each bite was perfection. For an unforgettable dinner, call (413) 458-0123
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Read more- John Scheepers
Bantam, CT
This salad dressing is remarkably good and as sweet as you might imagine.
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Read more- Hold the Pickle
Bantam, CT
Another delicious creation from Manfred, this amazing vegetarian extravaganza will inspire you to grow as much spinach as you can squeeze into your garden. Make sure to try his exquisite Cream of Artichoke Soup recipe too! -
Read moreLine a small casserole with aluminum foil, then roast several washed, unpeeled beets of uniform size, wrapped in foil, with the casserole's lid firmly on. Roast the beets slowly, at about 300 F. The length of time necessary will depend on the size of the beets, but it should take a good part of the day. The goal is to have the beets become very soft and caramelized inside. Peel them while still warm and slice about a half-inch thick. Toss in a dressing of three parts olive oil to one part balsamic vinegar. Serve on a bed of mache with the little rosettes left whole, either on individual plates or on a single platter. Drizzle any extra dressing over the greens.
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Read more- The Totally Corn Cookbook
by Helene Siegel and Karen Gillingham
Published by Celestial Arts
Produced by Becker & Mayer! available at Penguin Random House
The series of Totally Cookbooks unlocks the breadth of recipes available for corn, garlic, potatoes, strawberries, carrots, chile peppers, eggplant, tomatoes (and other key ingredients like chocolate, shrimp or mushrooms). Perfect for corn-loving kitchen gardeners in a summer gift basket, The Totally Corn Cookbook has really wonderful recipes to make the most out of the peak of the corn harvest. -
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Read more- John Scheepers
Bantam, CT
We love to have quick-fix recipes at the ready for items that we always have in the pantry and freezer, and this recipe qualifies. Frozen raw shrimp thaw out quickly in a cool to room temperature water bath and we always have a piece of peeled ginger root in the freezer ready to grate. By freezing peeled ginger root, you can avoid wasting unused ginger root, plus, it grates better when frozen. If we ever have too many lemons, we squeeze them and pour the juice into ice cube trays, and then store the frozen lemon cubes in airtight freezer bags for quick use. This recipe comes together so quickly. -
Read more- www.marthastewart.com
Launched in 1991, Martha Stewart Living is a distinguished magazine that inspires more than two million gardeners and cooks across the United States. Its monthly issues contain in-depth gardening and cooking articles that motivate us to try new vegetables and flowers in our gardens and ingenious, fresh recipes in our kitchens. Kindling our own desires for natural beauty and personal creativity in our everyday lives, Ms. Stewart and her fine staff offer us great ideas and practical tips on how to do just that. This tantalizing recipe is wonderful paired with pecan-crusted chicken breasts and crusty sourdough baguettes while dining al fresco.