Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Brussels Sprout Salad with Dried Cranberries
Makes 8 to 10 servings This simple salad is full of quintessential fall flavors and is a fresh and bright addition to your Thanksgiving spread. Prepare the dressing and Brussels sprouts a day ahead, if you like, but wait to toss the salad until an hour or so before serving.
Brussels Sprouts with Mustard Glaze
Makes 4 servings Brussels sprouts, a member of the cabbage family, are usually available fresh from late summer to late winter. Select small, bright-green sprouts with closed leaves. The smaller Brussels sprouts are more tender than the larger ones. If the Brussels sprouts are to be served with a meat […]
Chilled Asparagus With Mustard Herb Vinaigrette
Makes 8 servings Ingredients 2 lb asparagus 2 tablespoons white wine or cider vinegar 2 teaspoons Dijon mustard 1 teaspoon chopped flat leaf parsley 1/2 teaspoon chopped tarragon leaves Salt and pepper as needed Dash of onion powder Dash of garlic powder 1/4 cup extra-virgin olive oil Directions Bring a […]
Chopped Steakhouse Salad with Maytag Blue Cheese and Red Wine Vinaigrette
Makes 6 Servings Red Wine Vinaigrette Makes 2 cups
Classic Barbecue Sauce
Makes 3 cups sauce This is a classic mild, sweet-style barbecue sauce with a very slight acidity that gives the flavor balance. It is a good, thick, general-use, red barbecue sauce that works well with chicken, beef, and pork. Ingredients 2 tablespoons corn oil 1/2 cup minced onion 2 cups […]
Croque Monsieur
Croque Monsieur (Grilled Ham and Cheese Sandwich) Makes 8 servings Béchamel Sauce Ingredients 1/4 cup unsalted butter 1/4 cup all-purpose flour 4 cups whole milk Directions Melt butter in small saucepan over medium heat and whisk in flour. Cook flour until raw smell is gone, about 2 minutes. Whisk in […]
Fennel Salad With Blood Orange Vinaigrette
This simple preparation is full of big flavors. Crisp fennel, onion, and celery make for a refreshing salad paired with the sweet and slightly tart juice of the blood orange. Makes 4 to 6 servings Ingredients 1 bulb fennel, thinly sliced 1/2 red onion, thinly sliced 3 stalks celery, thinly […]
German Potato Salad
Makes 4 to 6 servings German potato salad is a bit tangier than traditional mayo-based versions. Though it’s typically served warm, you can make this ahead and let it come to room temperature before serving. Omit the bacon and sub vegetable broth for a vegetarian version. Ingredients 1 1/2 lb […]
Grill Anything (Yes, Even Pasta!)
By the end of this summer, I will be able to write a book on how to cook exclusively outside. As I’ve mentioned, probably too often, I live in Texas, where it is currently HOT. My house is small, but tragically under-cooled in the summer, so when I turn on […]
Grilled Vegetables with Mediterranean Sauces
4 Servings Grilled Vegetables Chef’s Note: You can use any of the sauces below to dress your grilled vegetables. Charmoula Chef’s Tip: Preserved lemon is an iconic ingredient of the region and has a very different flavor profile than lemon peel or lemon juice due to the salting and curing […]
Lemon-Roasted Broccoli and Sausage Grain Bowl
Makes 4 to 6 servings This is a great recipe to keep in your back pocket. Serve the roasted mixture over grains, like we did here, or stuffed in a pita, tossed with pasta, or even to top a quick pizza. Omit the sausage, if you like, for a simple […]