This recipe is a puree of Bosc pears and parsnips, made snappy by a little citrus zest and ginger. We love this. And you can make it a couple of days ahead.
Recipes
Easy Cocktails: Cinnamon Toast
From Faith: As soon as there is a whisper of coolness in the autumn air, our chief cocktail contributor Anthony DeSerio starts thinking about “brown spirits,” meaning any barrel aged spirit like rum, tequila, or whiskey. He’s dreaming about vanilla, oak, caramel and toffee this time of year, the perfect array of flavors for tailgaters […]
Easy Cocktail: Peg Leg Old Fashioned with Rum
Our cocktail contributor Anthony DeSerio knocked us out on the show by whipping up a mouth-watering Old Fashioned, combining an aged rum with black walnut bitters, served on ice. Feel free to use whatever rum you have on hand, though Anthony, who is an ambassador for Patron, used his sponsor’s Pyrat XO Reserve aged rum. […]
Crab & Corn Cakes with Lime Sour Cream
In a recent issue of Fine Cooking magazine, based here in Connecticut, we were stopped dead in our tracks by this recipe. It’s a snap to make once you grab a refrigerated container of lump crab meat at your local fish market. This is a fabulous combination of tangy sour cream and lime, paired with […]
Shrimp-Stuffed Swordfish Rolls
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.
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 […]
