All About Broccoli Normally, bagna cauda is a nutritionist’s nightmare what with loads of oil and cream. But this version uses only a small amount of oil and evaporated skim milk instead of cream. 1 large head broccoli 1 tablespoon extra virgin olive oil 4 cloves garlic, minced 4 anchovy…
With recipes for Broccoli with Bagna Cauda Sauce Broccoli with Roast Shallots and Mushrooms Broccoli Souffle Quick Broccoli with Pasta Remember when President George Bush the First in 1990 announced his dislike of broccoli – in favor of such nutritious wonders as Butterfingers candy bars and pork rinds? Broccoli immediately…
Comforting, hearty one-pot dishes for chilly winter days This article first appeared in the Wine Spectator. Recipe for Pot Roast With the possible exception of bread baking, nothing fills up the house with welcoming aromas better than meat stews like beef bourguignonne gently simmering on the stove or lamb shanks with…
This recipe is part of a Southern Christmas Dinner. It is adapted from Frank Stitt’s Southern Table (Artisan). The recipe was adapted from “Eating Southern Style” (originally, “A Taste of the South”) by Terry Thompson Anderson (HP Books). 1-pound loaf French or other quality white bread, cut into 1-inch chunks or smaller 1 quart whole…
This recipe is part of a Southern Christmas Dinner. Ingredients: About 2 pounds fresh, cleaned spinach 1/2 cup chopped scallions (white part and an inch or so of green) 1/2 cup chopped parsley 1/2 cup fresh, finely ground bread crumbs 1 tablespoon Worcestershire sauce 2 tablespoons anise liqueur, such as…
Leave it to the French to whip up an hors d’oeuvre that’s addictively delicious, easy to make but sounds as if you went to Le Cordon Bleu to learn how. Gougères (pronounced goo-Jer), are cheese puffs commonly served with drinks before dinner and are one of many cheese and pastry…