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Wicked Potato Salad with Dill


Wicked Potato Salad with Dill by Bettina Campolucci Bordi Yield Serves 4-6 as a sharing dish You can’t deny yourself a good potato – fact! Especially if it is a potato salad that has the added goodness of nuts, lentils and greens. You simply can’t go wrong. Ingredients 85 g (3 oz / 1/2 cup) beluga...

Latticed Blackberry-Lime Pie


Latticed Blackberry-Lime Pie by Jessie Sheehan Yield Serves 8 It was the Blackberry Pie recipe from What a Cook Ought to Know about Corn Starch (1909) that inspired mine. I love the bare-bones filling instructions: “Wash blackberries, drain and fill plate quite full. Sprinkle well with sugar. Sift...

Sausage and Bean Soup


Sausage and Bean Soup by Brent Ridge, Josh Kilmer-Purcell, with Rose Marie Trapani Yield Makes 6 servings Time 40 minutes cooking There are American, Hungarian, French, Portuguese, African, and Scandinavian variations of the story of Stone Soup—a parable that teaches how each of us can contribute a...

North Shore Shrimp Scampi


North Shore Shrimp Scampi by Lynne Rossetto Kasper & Sally Swift Yield Serves 3 to 4 and doubles easily Time 10 minutes prep, 5 minutes cooking, 24 hours total Episode Food From Faraway Places For the big flavors that make this scampi so good, you have to marinate the shrimp overnight. After...

Winter Cauliflower Salad


Winter Cauliflower Salad by Domenica Marchetti Yield Makes 6 to 8 servings Although you can enjoy this salad at any time of year, I find that its refreshing crunch is especially welcome in winter, when the foods we (or at least I) eat tend to be of the rich, stick-to-your-ribs sort, such as stews...


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