We’re very excited to have a recipe featured in the much-anticipated Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks, the first ever online community cookbook (to be released October 25th). The recipe for caramelized figs (in-season now) that we submitted two years ago, was selected among thousands of entries. It is truly a “best […]
Often times when we are asked to bring something to a party we offer up the appetizing portion and create a stunning charcuterie and cheese board (using an extra large wooden cutting board) outfitted with predominately (if not solely) store-bought goods. It is so easy and satisfying and the elements of a good selection speak […]
Cut figs into quarters or eighths, depending on their size. Season and toss with olive oil and balsamic vinegar (or a bit of balsamic glaze) and arugula leaves. Serve on bruschetta for appetizers or as an open-faced sandwich on your favorite toasted bread.
Serves 6-8 2 lbs. ripe figs, washed Lemon zest strips, 1-inch long and 1/4-inch wide (pith removed) 2 c. sugar Rum, as needed (optional) Vanilla Bean Place whole figs in a deep, wide saucepan. Cut a small slit at the top of each fruit and insert a lemon zest strip into each slit. Sprinkle sugar […]
(adapted from Tasty: Get Great Food on the Table Everyday by Roy Finamore) A cereal grass, oats were first brought to the US around 1600, when they were planted on the Elizabeth Islands (off the coast of Massachusetts) by sea captain, Bartholomew Gosnold. This whole grain (highly nutritious in all its forms) can be put […]
Make a Sunday meal with this Middle-Eastern Feast:
This recipe is adapted from Diana Henry’s Crazy Water Pickled Lemons – – Enchanting Dishes from the Middle East, Mediterranean and North Africa Serves 6 10 good-quality mild pork or chicken sausages 3 Tbls. extra-virgin olive oil 2 medium onions 3-4 pieces of pancetta, cut in small pieces 12 oz. of green lentils 3/4 c. […]