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  1. Peppers and Onions...and Raisins

    Peppers and Onions...and Raisins

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    • Peppers and Onions

      Peppers and Onions

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      • Pasta and Peas

        Pasta and Peas

          Most gardeners knew Leslie as the Garden Q&A columnist of the New York Times and lead author of The New York Times 1000 Gardening Questions and Answers (Workman Publishing, available at your local bookstore or www.amazon.com). She entered the garden through the kitchen, as a professional chef in search of the finest raw materials. This recipe, from her second cookbook, The Modern Country Cook, is typical: easy, rich, delicious and pretty. Sadly, Leslie Land passed away in 2013. We miss her insight, exuberance and passion.

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      • Pan Seared Sea Scallops with Beurre Blanc Sauce

        Pan Seared Sea Scallops with Beurre Blanc Sauce

          If you are lucky enough to find incredibly fresh diver scallops and you want to prepare them in a special but simple way, this recipe is for you. Scallops are the star of the dinner, but the shallot enriched Beurre Blanc Sauce adds a special light flavor that puts the scallops over the top. We served it with rice pilaf and freshly steamed haricot verts followed by a light salad of butterhead lettuce, arugula, heirloom tomatoes and dried wild blueberries with a Maple Shallot Dressing (and Creme Caramel).

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      • Pan Seared Scallops Atop Avocado-Corn Salad

        Pan Seared Scallops Atop Avocado-Corn Salad

          John Scheepers
          Bantam, CT

          This is one of those recipes that is as good from your own frozen corn as it is from just picked-and-cooked corn. It is delicious on a hot summer night as it is on a cold winter’s evening. We like to serve it with Asparagus Rafts followed by a light dessert, like Buttermilk Panne Cotta and orange liquor-macerated strawberries.

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      • Oven-Baked Eggplant

        Oven-Baked Eggplant

          John Scheepers
          Bantam, Connecticut
          When Eggplant is at its best in late summer, there is nothing more satisfying than the nesting ritual of making Oven-Baked Eggplant to freeze for use over the winter. It is so much more healthy to bake Eggplant rather than fry it, plus it keeps your house and your clothes from smelling like fried Eggplant and it doesn't involve any messy stovetop clean up. This recipe is for one Eggplant, we usually prepare many Eggplants this way.

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      • Our Fragrant, Brined, Roasted Turkey

        Our Fragrant, Brined, Roasted Turkey

          John Scheepers
          Bantam, Connecticut

          This is the best turkey that I've ever made.
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      • Our Favorite Basil Pesto

        Our Favorite Basil Pesto

          John Scheepers
          Bantam, Connecticut

          An easy recipe that is very versatile!
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      • Niman Ranch Skirt Steak with Watermelon, Red Onion and Mint Relish

        Niman Ranch Skirt Steak with Watermelon, Red Onion and Mint Relish

          Highlands Bar & Grill
          Birmingham, AL
          Phpne: (205) 939-1400

          A member of the Chefs Collaborative and a four-time James Beard Award nominee, Frank Stitt has developed a cuisine influenced by Mediterranean flavors, French techniques and Southern seasonal flavors. He favors meats from Niman Ranch: it is committed to sustainable agriculture and raising beef that is incredibly flavorful and humanely raised and processed. Skirt steak is one of his favorite cuts of beef: big flavor, juicy with lots of marbling and a satisfying, slightly chewy texture. The marinade idea is borrowed from South America and the relish is an ideal Southern summer garnish. For reservations at the Highlands Bar & Grill, call (205) 939-1400.
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      • Nestled Baked Eggs Florentine

        Nestled Baked Eggs Florentine

          We love having Creamed Spinach leftovers so we can make lazy weekend morning Nestled Baked Eggs Florentine. If there's a crowd expected, we'll make a fresh batch of Creamed Spinach and assemble the nestled eggs in a baking dish rather than individual ramekins.

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      • Molten Ginger-Lemon Cakes with Strawberries

        Molten Ginger-Lemon Cakes with Strawberries

          We’re always looking for wonderful desserts to pair with Strawberries because if fresh berries are involved, it’s healthy, right? We adore the combination of sweet Stem Ginger and lemon with Strawberries and came up with this easy and most delicious treat. When Strawberries are in season, make our Strawberry Topping so that you can experience the fresh Strawberry explosion on these cakes all year long. (*If you can’t find Stem Ginger locally, you can use ginger jam or order a jar of Stem Ginger from Litchfield’s Dutch Epicure: www.dutchepicure.com. Once you use it, you won’t be able to live without it.)

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      • Mixed Grill Sate

        Mixed Grill Sate

          John Scheepers
          Bantam, CT

          I fell in love with sate and peanut sauce the first time that I had it at Restaurant La Plume in Haarlem, the Netherlands. Since then, we have worked on recreating it in our own kitchen at home. It is another recipe that is great for company since you can prepare it in advance and be part of your own party (with a little help at the grill). If I wanted to simplify things and just grill one meat, I would make it a pork sate.

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