We made this recipe in our American Kitchen Cookware skillet. No fuss… no mess… our new partner American Kitchen Cookware has an amazing hand-crafted, durable line of cast aluminum and stainless steel cookware that’s made in the USA and…
Read More »herbs
Pancetta, Shrimp and Sage
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…
Read More »Black Grape Foccacia
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…
Read More »If You Can’t Stand the Heat…
Get Out of the Kitchen and Use Your Grill Like An Oven!!! Preheat your grill to 450 degrees F or heat your pile of coals to super hot. Place a large Lodge Cast Iron skillet on…
Read More »Shrimp, Andouille, Grits, Tasso
If you’re all prepped up… the sausage and shrimp will take just minutes to cook. About a half hour before serving… cook your grits and set them aside in warm place. Make the rest of…
Read More »Cider Glazed Roast Pork
Ingredients… For the pork… 4 pound boneless pork shoulder roast, butterflied Extra-virgin olive oil Fresh sprigs of rosemary and sage Handful of garlic cloves 3 red onions, peeled, trimmed, cut in half 8 crab…
Read More »Potato, Gruyere, Bacon, Rosemary Pizza
Winter wouldn’t be winter without our apprentice Kate’s pizza recipe she brought back with her from Umbria. We add a pinch or two of cayenne to spice it up and some crisp bacon to give…
Read More »Sweet Potato, Goat Cheese, Sage Pizza
Ingredients… Pizza dough, room temperature, we use Vace’s 1 large sweet potato or yam, peeled and thinly sliced 3 sprigs of sage, stems removed and rubbed in olive oil 1/2 cup crumbled goat…
Read More »Jalapeno Corn Cakes
This easy-to-make recipe is a great way to “hold onto summer” and use up what was left of your “end of season” produce. We pile garden-fresh tomatoes, cilantro and roasted snacking peppers onto yummy, batter-fried…
Read More »Last of the Lot “Toms”
It’s a bittersweet time of year when the days get shorter and the season’s tomatoes begin to line our window sill in their quest to soak up the end of summer. One by one we…
Read More »Green Goddess Goodness
A throwback in time… Green Goddess is a mainstay in our teaching kitchen. With the first sign of spring comes our take on a favorite salad dressing of the sixties! Made with the season’s earliest…
Read More »Bone-in Pork Loin, Fennel, Garlic and Sage
On special at the Market this month… this Wagshal’s Bone-in Pork Loin shouts spring!!! For flavor and moisture… we rub the roast with seasonal herbs and baste it with white wine throughout the cooking process….
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