Quick Summary: A fresh summer dinner salad with rotisserie chicken (or homemade cooked chicken), blueberries, and a tangy white wine vinaigrette. No cooking required. Perfect for busy weeknights or when it’s too hot to turn on the stove. Prep: 20 min | Serves: 5 Jump To: RECIPE | Blueberries and Savory Recipes | Ingredients | …
Quick Summary: High tea is a hearty working-class evening meal served around 5-6 pm with substantial savory food, while afternoon tea is a lighter, more elegant gathering served between 3-5 pm featuring finger foods and a focus on the tea itself. The terms reflect British class history, with afternoon tea originating in upper-class social gatherings …
Piperade is the simple, elegant, and quintessential dish of the small Basque region that sits partially in France and partially in Spain. The signature ingredients are those found readily in this region and consist of onion, garlic, peppers, and tomatoes (and usually a spicy paprika). Jump to: RECIPE | What is Piperade? | Grow Your …
Quick Summary: Thin beef slices stuffed with prosciutto, pine nuts, Pecorino Romano, garlic, and parsley, then simmered for hours in robust tomato sauce. A Sicilian/Neapolitan celebration dish featured in “The Bear.” The braciole flavors the sauce; the sauce tenderizes the braciole. Serve with rigatoni. Developed with Italian friend Gloria Baldino. Prep: 30 min | Cook: …
Quick Summary: Pozole rojo is a classic Mexican stew of pork and hominy in a red chile broth, slow-cooked until the flavors meld. This recipe comes from a friend in the Bajío region of Mexico. Made in large batches for celebrations and crowds. The garnishes (radishes, cabbage, lime, avocado, hot sauce) make the dish. Prep: …
Quick Summary: Mexican chile oil is a crispy, smoky condiment made with fried dried peppers, garlic, peanuts, and sesame seeds — Mexico’s answer to chili crisp. Smoky, crunchy, and endlessly versatile. Use it on tacos, eggs, pizza, or straight from the jar. Prep: 10 min | Cook: 10 min | Makes: 2 cups Jump to: …
This simple potato side dish is a mainstay on the Swedish smorgasbord at Christmastime, where it is referred to as Jansson’s Temptation or Janssons frestelse. It is a rich and creamy comfort food made with potatoes, onions, cream and the secret ingredient of anchovies. Perfect for the holiday table, no matter which country you celebrate …
Quick Summary: Pork chops braised in puttanesca sauce with tomatoes, olives, capers, and anchovies. Brown the chops, add the sauce, simmer 10 minutes. A bold, low carb Italian dinner in 30 minutes. Prep: 15 min | Cook: 30 min | Serves: 4 Jump to: RECIPE | What is Puttanesca | Ingredients | Step by Step …
Quick Summary: A tangy, herbal Mexican sauce made from pumpkin seeds, tomatillos, poblano and serrano peppers, and fresh cilantro, served over chicken. Sometimes called mole verde, though pipián always features pumpkin seeds as the star. Easier than complex moles but deeply flavorful. Tested in Oaxaca and brought home to my Minnesota kitchen. Prep: 30 min …
Quick Summary: Fluffy tomato-based rice that accompanies most Mexican meals. Made by toasting rice in oil, then simmering in pureed tomato broth with peas and seasonings. This recipe comes from a friend in the Bajío region of Mexico. The key is rinsing the rice thoroughly, toasting it before adding liquid, and letting it rest covered …
Quick Summary: A classic British dessert made with fresh summer berries pressed into a bread mold overnight. Looks elegant but is surprisingly easy. Uses blueberries, raspberries, blackberries, and red currants (or any combination of seasonal berries). No baking required. Prep: 30 min | Chill: 8 hours | Serves: 8 Jump to: RECIPE | What is …
Quick Summary: A high-protein, low-carb breakfast smoothie with blueberries, spinach, coconut milk, and whey protein. Blueberries have enough fiber to offset their carbs, making them one of the few fruits that work on slow carb diets. Keeps energy levels steady until your next meal. Includes substitution ideas and tips on what to avoid in low-carb …
Peperonata (peh-peh-roh-NAH-tah) is a Southern Italian vegetable dish of slow-cooked, or stewed bell peppers with onion and garlic. I make peperonata every fall when my pepper harvest at HeathGlen Organic Farm peaks, and I use it on everything: pork chops, bunless burgers, ground beef, white fish, even as a bruschetta topping. This version pairs …
Quick Summary: Rumtopf is a German technique of preserving fruit in rum and sugar, layered throughout summer and steeped until winter. Use most fruit, including strawberries, raspberries, cherries, peaches, plums, pears, and blueberries. Avoid apples (brown), bananas (mushy), and melons (watery). Use overproof rum or mix dark rum with 151. Store 6-9 weeks minimum in …
Quick Summary: Two iconic Masters Tournament recipes: the classic pimento cheese sandwich (frozen in time at $1.50) and the Azalea cocktail with a Georgia peach twist. Includes the entertaining history of “PimentoGate” and the secret recipe drama. No cook | Serves: 6 Jump to: RECIPE | History of the Masters’ Pimento Sandwich | Azalea Cocktail …