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- July 14, 2020
- John Scheepers
Bantam, Connecticut
An easy recipe that is very versatile! -
- July 14, 2020
- 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. -
- July 14, 2020
- 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. -
- July 14, 2020
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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- July 14, 2020
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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- July 14, 2020
- 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. -
- July 14, 2020
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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- July 14, 2020
- John Scheepers
Bantam, Connecticut
This is the best turkey that I've ever made. -
- July 14, 2020
- 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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- July 14, 2020
Over the last three decades, Chez Panisse has cultivated a network of local farmers who share the restaurant's commitment to sustainable agriculture. In 2001, Chez Panisse was named best restaurant in the US by Gourmet Magazine. Alice Waters initiated the Edible Schoolyard project in 1995 which incorporates her ideas about food and culture into the public school curriculum. She is the author of eleven books. For reservations, call (510) 548-5525.
