Adapted from Everyday Food Ingredients: 6 slices of bacon 2 pints Brussels sprouts, ends trimmed, halved 1 apple, cored, cut into 1/4-inch slices and halved crosswise 2 tbsps red wine vinegar salt and pepper 1. Preheat oven to 425º. Arrange bacon in a single layer on a large baking pan. Bake until browned, about 10 ...
Adapted from Mare Restaurant, Boston Ingredients: a dozen zucchini squash blossoms, stamen removed, gently washed in cold water and dried with paper towel 1/2 cup goat cheese 1/2 cup cream cheese 1 tsp chopped fresh basil 1 cup all-purpose flour 2 tbsps fine yellow cornmeal 1 cup milk 1 large egg oil, salt and pepper ...
Adapted from The New York Times Ingredients: 1/4 cup peanut oil 1 medium potato, peeled and diced 1 medium eggplant, diced 1 red pepper, cored, stemmed and julienned 1 cup frozen peas 1/2 pound green beans, trimmed 1 onion, quartered 12 cloves garlic, peeled 2 tomatoes, cut into eighths 1/4 cup red curry paste, or ...
This is one of my favorite summer salads adapted from Dan Barber’s Blue Hill Restaurant in New York City. In the summer, you can go to the market and all kinds of tomatoes are available. Watermelon also come cheap. This salad is already refreshing, but to add mint and basil in it just makes it ...
Adapted from The Tasting Room, New York City Ingredients: 2 pints of oyster mushrooms 1 cup sugar snap peas, destringed 1 tbsp distilled white vinegar 4 large eggs chicken stock 1 tbsp butter 1/3 cup crushed hazelnuts 2 tbsp chives, minced salt and pepper 1. Clean mushrooms, using your fingers to brush away dirt and ...