Preserve them. Adapted from a Melissa Clark recipe.
1 cup sea salt
Juice of 3 lemons
1 cinnamon stick
2 bay leaves
1/2 Tablespoon whole white and black peppercorn mix
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To make it easy on ourselves... we buy already peeled and cleaned jumbo gulf shrimp from our seafood monger Wagshal's. And... up until last week, we were still pinching fresh sage from our backyard garden here in Washington DC. You can serve this di... Read More »
For the Cauliflower...
1 large cauliflower crown, sliced, drizzled with EVOO, sprinkled with a generous pinch of red pepper flakes and roasted in a 400 degree oven on the bottom shelf until the edge of burning then cut into bite size pieces. Make ... Read More »
To save time you can buy pizza dough from Vace or from your favorite pizzeria. Just make sure you bring it to room temperature before VERY GENTLY kneading in half the grapes. Then follow our recipe from there.
1 teaspoon drie... Read More »
A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor and texture when broccoli is prepared three ways. Make sure you cook the broccoli ahead so you're ready to add it to the rice at the end of stirrin... Read More »