Makes 4 servings Whole wheat pasta is more than just a “healthy” alternative to traditional pasta. It also lends texture and flavor to a simple dish like this one. You can substitute the chicken for a flaky white fish, shrimp, or even stewed white beans, if you like. If you […]
Tortelli with Stracchino Cheese and Zucchini
Serves 4 to 6 You can also dice the zucchini very small, sauté them, and mix them into the filling in step 1. Serve with tomato sauce or butter and sage sauce. Ingredients Stracchino Tortelli 12 oz stracchino 1/2 cup fine fresh white bread crumbs 1/4 cup grated Parmigiano-Reggiano, plus […]
Trenette al Pesto
Makes 4–6 Servings Trenette
Trofiette with Lobster, Leeks, Zucchini, and Fava Beans
Makes 4 to 6 servings Featuring the best ingredients of late spring and early summer, this decadent lobster pasta is perfect alongside a crisp glass of white wine for dinner al fresco. Chef’s Note: To prepare the lobster for this dish, bring a large pot of water to a rolling […]
Try Chilled Soups for Summer
Cold soups refresh the palate, regardless of when in the meal they are served; as first-course offerings, appetizer courses, hors d’oeuvre, or desserts. They may be presented in a variety of ways dependent on the type of gathering or party. For an event where people will be standing (more of […]
Try Hibiscus Soda for a Sparkling Summer
It feels like La Croix has somehow become more popular than beer. And while it seems to be available everywhere you go, those of us participating in the great seltzer resurgence of 2019 are from time to time faced with beverages without bubbles. But you don’t have to be part of […]
Turkey Burgers
Makes 6 servings Red Pepper Ketchup Makes 2 cups.
Using an Ice Cream Machine
Ice cream, frozen yogurt, and sherbet are easy to make with an ice-cream machine. For the best results, let your ice-cream base mixture ripen, or mellow, overnight to be sure it is very cold. An ice-cream machine consists of a canister to hold the ice-cream base and a dasher to […]
Vegan Blueberry Buckle
Makes 12 servings Buckle Filling Ingredients 3/4 cup plus 2 tablespoons evaporated cane sugar 4 tablespoons unsalted margarine or coconut oil 1 teaspoon starch-based egg replacer 1 3/4 cups all-purpose flour or gluten-free flour blend 1 teaspoon kosher salt 2 teaspoons baking powder 1/2 cup almond milk, or other non-dairy […]
Vegetable Burgers
Makes 8 servings Ingredients 4 carrots, grated 2 celery stalks, grated 1 onion, grated 1/4 cup minced red bell pepper 3/4 cup minced mushrooms 8 scallions, minced 2 eggs, lightly beaten 1/2 cup chopped pecans 1 tablespoon chopped fresh thyme 2 garlic cloves, minced 1 teaspoon kosher salt 1/2 teaspoon […]
Vegetable Lasagna with Fresh Tomato Sauce
Makes 6 to 8 servings Ingredients Roasted Vegetables 1 large eggplant (about 2 lb) 4 medium zucchini (about 1 1/2 lb) 2 large ripe yellow tomatoes Kosher salt, as needed 3 garlic cloves, thinly sliced Leaves from 6 thyme sprigs 3 red bell peppers Extra-virgin olive oil, as needed Extra-virgin […]
Velvety Roasted Eggplant
For some veggies, we use the phrase roasting as a general term for cooking a vegetable whole to get after the tender flesh, like peppers, tomatoes, and eggplant. For eggplant, we scoop the velvety cooked flesh from the skin of the eggplant. This can be done in the oven (actual […]