This slaw makes a cool crunchy contrast to Charlotte Druckman’s warm, cheesy Colombian-style arepas.
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Faith’s Super-Light, Super-Good Eggplant Parmesan
When markets and farm stands are flooded with gorgeous and firm eggplants, Faith makes a healthier version of eggplant parmesan, inspired by a dear Italian friend.
Polenta with Shiitake Mushrooms
Polenta with meaty shiitake mushrooms is comfort in a bowl. Chris Prosperi made this for us for our pre-show meal, and we can’t wait to have it again.
Make a Fabulous Kohlrabi the Easy Way
Treat a kohlrabi like a turnip and everything will be fine. Especially with this recipe, which we adapted from one in the Food Network magazine. You combine kohlrabi with cayenne, olive oil and parmesan cheese, then roast it. Look out, our dish could make kohlrabi the next kale. — Faith Middleton Photo: Tim Sackton/flickr, creative commons
Stuart’s Irish Yankee Mac and Cheese
I suppose this dish reflects my personality—after living in the United States for so many years, I’ve truly become an Irish Yank! This version of mac and cheese blends my two homes, with Irish dairy in a classic American dish.
Mustard-Crusted Pork Tenderloin with Apple Cabbage Slaw
During Easter time in Ireland, I love to whip up this easy dish for my family. My mom always has three other types of meat in the oven, usually a duck, a goose, and a turkey. Sometimes beef, too. So trying to find the space to make this meat ends up in an annual argument. […]
