This was a delicious dish. The stuffing mixture comes together quickly. It’s then carefully rolled into the swordfish fillet and baked in a beautiful sauce. You can ask your local fish store to slice the swordfish for you.
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Mix Two Bottles to Blend Your Own Wine at Home
From Faith: We experimented and learned you can rescue a “just okay” wine and make it great by mixing two bottles together. We’re not professional winemakers; we fall down with respect for professionally trained blenders who create recipes for fabulous wines. Yet we wondered what would happen if we mixed together an old red that had […]
Shrimp-and-Feta-Stuffed Zucchini
From Faith: In 2009, Food & Wine Magazine asked for permission to print my recipe for feta and watermelon salad, a dish I had brought to Jacques Pepin’s picnic. but when I picked up the magazine at my mailbox and opened it, I was transfixed by another contributor’s dish, this winning shrimp and feta stuffed zucchini […]
Buttery Peach-Gingersnap Crisp
Yet again I’ve resurrected a recipe from Food & Wine Magazine dating back to 2009. My copy of the recipe on paper is greasy, food-stained, and barely readable because it’s a go-to for me – The Fearful Baker. I love this for its simplicity, ease, and divine taste. How could it not be good; it […]
Cheater Profiteroles from Refrigerator Biscuit Dough
From Faith: It all started because Chris Prosperi said he wanted to use his George Forman grill to toast very thick slabs of bread, which could then become fast pizzas. That made Alex Province say he wanted to eat leftover refrigerator biscuits slathered with peanut butter and Nutella. I liked both these ideas, and then it […]
Quick Fresh Tomato & Arugula Pasta
We’ve had potato salad and green salad but we haven’t had nearly enough pasta, so we asked senior contributor Chris Prosperi for one of his favorite easy pasta recipes using summer tomatoes. The sauce is made from the juice of the fresh tomatoes, white wine, a little reserved pasta cooking water, garlic and crushed red […]
