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Read more- 2006 Award Winning Recipe!
Kim Porter
Garden Thyme at The Old Schoolhouse
14520 SR 38 E
Noblesville, Indiana
Phone: (317) 714-3273
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Read more- Revealing the secrets behind the restaurant's marvelous dishes, this irresistible cookbook includes trademark Union Square Cafe recipes from appetizers to desserts. Its imaginative, yet relatively easy recipes burst with the flavor of fresh, seasonal vegetables and herbs. This simple recipe has converted lots of sworn Brussels-sprout haters into devoted connoisseurs. They've turned the sprouts into comfort food by "hashing" and stir-frying them with poppy seeds. Serve with poultry, veal or beef. HarperCollins Publishers (available at www.amazon.com)
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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. -
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Read more- The Hopkins Inn
22 Hopkins Road, Warren, CT
Phone: (860) 868-7295
www.thehopkinsinn.com
An enchanting 1847 Federal-style inn perched on a hillside overlooking idyllic Lake Waramaug, Hopkins Inn is famous for its award-winning contemporary Austrian cuisine. In the summer, one may dine on its shaded stone terrace overlooking the lake or, in the winter, in one of its cozy dining rooms warmed by crackling fireplaces. No celebration-worthy Ohms family event happens anywhere else (particularly Aunt Corry’s special dinner)! Open from late March through January 1st, reservations are a must. Served family style with every dinner entrée, Hopkins Inn’s Rösti Potatoes are the ultimate savory potato experience. -
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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 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- 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. -
Read moreWe 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.