Show per page
  1. Jo’s Roasted Tomatillo Salsa Verde

    Jo’s Roasted Tomatillo Salsa Verde

      John Scheepers
      Bantam, Connecticut

      This is one of those recipes that can serve as a base that you can tweak to match your family’s need for heat. You can add more Garlic, and/or roast more incendiary Hot Chile Peppers. I always make it a day or two ahead to avoid kitchen craziness later. If you haven’t grown and cooked with Tomatillos before, you’ll likely get hooked fast. Don’t be surprised to find that the husks are not always that easy to remove, and that the fruit is often sticky once the husks are removed. They just need a little wash up. If your plants are heavy with fruit, no worries. Harvest when ripe. Husk, wash and dry them. Freeze them on a cookie sheet and bag them in air tight freezer bags. It’s so nice to have a stockpile for the winter. We love to serve it on the side with Sue Torres’ Mexican chorizo and monteray jack cheese fondue. (You can snare her recipe along with a how-to Martha Stewart video here.)
    Read more
  2. Kath's Roasted Toma Verde Salsa

    Kath's Roasted Toma Verde Salsa

      Read more
    • Roasted Spiced Pumpkin Seeds

      Roasted Spiced Pumpkin Seeds

        Looking for a fun snack for a Halloween party? Reserve the Pumpkin seeds from all of the Pumpkins carved for jack-o’-lanterns or cut up and roasted for Pumpkin purée. Make crunchy, sweet Roasted Spiced Pumpkin Seeds. Referred to as "pepitas", they are good all by themselves as a seasonal snack or strewn atop fall salads and even apple-pear crisps. Make sure to remove the outer husks from the interior green seed as it is the seed that is so good to eat, not the husk.

      Read more
    • Kristy’s Garlic Blue Cheese Dip

      Kristy’s Garlic Blue Cheese Dip

        Read more
      • Focaccia

        Focaccia

          The Bantam Bread Company
          Bantam, Connecticut


          Known far and wide, Niles and the Bantam Bread Company offer an amazing range of superb artisan breads; colorful, aromatic focaccias; fresh fruit tarts, dirtbombs and exquisite cookies. Attending the annual August Litchfield Jazz Festival and need special picnic fare? Call Niles at (860) 567-2737 and place your order.
        Read more
      • Fennel Custard with Tapenade Vinaigrette

        Fennel Custard with Tapenade Vinaigrette

          F O R K Restaurant
          San Anselmo, California


          Marvelous restaurant famous for its special "little plates" and sumptuous wine tastings, you may call F O R K for reservations at (415) 453-9898.
        Read more
      • Cornichons

        Cornichons

          Read more
        • Carrot and Raisin Sandwiches

          Carrot and Raisin Sandwiches

          Read more
        Show per page
        Back to Top