This Week’s Recipes: November 16th-19th
Corn Casserole Makes 8-10 servings Ingredients 6 tablespoons unsalted butter 2 pounds fresh corn kernels (about 6½ cups) 4 scallions, thinly sliced crosswise (optional) 1 fresh rosemary sprig (optional) Kosher salt and black pepper ½ cup all-purpose flour ½ cup fine...
This Week’s Recipes: November 9th-12th
Spiced Baby Eggplant Makes 2 servings Ingredients 6 baby eggplants 1 tablespoon olive oil 1/2 teaspoon chilli flakes 1 teaspoon ground cumin 1 teaspoon ground coriander sea salt flakes 1 lemon extra virgin olive oil, for serving fresh parsley leaves, for serving...
This Week’s Recipes: November 2nd-5th
Broccoli and Cheddar Frittata Makes 4-6 servings Ingredients 10 large eggs 1/4 cup milk Kosher salt and freshly ground black pepper 2 cups chopped cooked broccoli 1 cup shredded Cheddar 1/4 teaspoon cayenne 1 tablespoon extra-virgin olive oil Snipped fresh chives, for...
This Week’s Recipes: October 26th-29th
Roasted Balsamic Beets Makes 6-8 servings Ingredients 2 pounds red beets, medium-sized, scrubbed clean, green tops removed 2 teaspoons extra virgin olive oil Salt 1/2 cup balsamic vinegar 2 teaspoons sugar 1 teaspoon grated orange zest Freshly ground black pepper...
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