A delicious destination for that leftover Easter ham. Swap out carbonara’s traditional pancetta for thickly cut ham and throw in shelled fresh peas right at the end for some color and bite—and as a way to welcome spring.
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If you caught the latest Food Schmooze® on the radio or podcast, you likely wanted to get right to work on guest Ana Sortun’s Green Apple Fattoush, or maybe you wanted to make a mug of Tahini Hot Chocolate when the temperature dipped. Maybe you plan on making the Warm Walnut Hummus with Pomegranate and Cilantro […]
Senior contributor and chef/co-owner of Metro Bis in Simsbury, Connecticut, Chris Prosperi wasn’t kidding when he told Food Schmooze® guest Ana Sortun that he had her Cambridge restaurant on speed dial. “She’s my favorite chef in the northeast,” Chris said. “By far.” What a thrill it was to have Ana on The Food Schmooze® with […]
Sure, you can buy kimchi at Asian markets and in the produce section of many supermarkets, but it’s easy—and satisfying—to make at home. You’ll need one special ingredient—gochugaru (Korean chile flakes), which you can purchase at a Korean market or online from Amazon.
God bless anyone who takes the guesswork out of scaling recipes down—and creating gluten-free dishes as delicious as their gluten-containing counterparts.