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RecipeSalt-Baked Fingerling Potatoes
Baking potatoes on a bed of salt gives their flesh a drier, fluffier texture (and of course seasons them beautifully). Tossing them with some lemon and herbs after cooking really…
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RecipeSpicy Habanero Frittata
Cooking the habanero in the rendered pancetta fat helps tame its heat while allowing its sweetness and fruitiness to shine. Scotch bonnet peppers would work as well, offering a more…
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RecipeAsparagus Frittata with Prosciutto and Caramelized Onions
This colorful frittata makes a perfect brunch entrée, especially when paired with Radish, Celery & Frisée Salad. A little baking soda added to the onions helps them to brown faster.
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RecipeBaked Parmesan French Toast with Tapenade and Arugula Salad
In this savory take on a breakfast favorite, slices of ciabatta are dipped in a custard infused with Parmesan and thyme and are then baked. Served with a dab of…
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RecipePotato-Chip-Crusted Cod with Shallot-Tarragon Sauce
Crushed potato chips make a quick, crisp coating for fish, while the remoulade-style sauce makes the dish a standout.
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RecipeCountry Ham and Cheddar Spoonbread
Grits are the perfect vehicle for smoky country ham and extra-sharp Cheddar in this fluffy, satisfying brunch dish.
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RecipePasta Frittata with Leeks, Arugula, Goat Cheese & Mint
I learned to make frittatas at my first cooking job at Al Forno restaurant in Providence, Rhode Island. We always put pasta in those, plus lots of fresh herbs, good…
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RecipePea and Artichoke Dip
Here’s a new take on the classic baked artichoke dip. It may be retro, but it’s always the first to go at parties. Peas give it a beautiful color and…
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RecipePastry-Wrapped Chicken with Vegetable Stuffing
Chicken stuffed with aromatic vegetables and wrapped in a buttery bread-like crust, known as “poulet au pain” in France, is the ultimate comfort food. As it bakes, the dough becomes…
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RecipeCrisp Baked Chicken Tenderloins
Umami-packed miso adds depth of flavor to these chicken “fingers,” making them a favorite for kids and adults alike. The secret to a crisp coating without frying is to toast…
