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
summer
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. […]
Food Schmooze Original: Pesto Bloody Mary!
Inspired by a Caprese salad, Faith and the gang set out to create a cocktail to hold on to summer.
Sour Cherry Cobbler and Cannoli Cream Ice Cream
Late one night after a theater performance in New York City, we went to an Italian bakery for dessert and coffee. The woman behind the counter was definitely bleary-eyed. We asked for a couple of cannoli, as well as a slice of vanilla cake with a warm cherry sauce ladled on top. She poured the […]
Arethusa Debuts Its Pistachio Ice Cream
What a job we have. When we asked Tony Yurgaitis, co-founder of Arethusa Farm & Dairy (in Bantam, and now in New Haven, CT!) to come on the show to help us celebrate ice cream, we had no idea we’d get to launch Arethusa’s latest, greatest flavor. If you’re nuts about rich, creamy, high-quality ice […]
Faith’s Grilled Cornbread Ice Cream Sandwich with Crumbled Bacon
Sure, there’s the classic ice cream sandwich, but what about something a little more interesting for your next barbecue or cookout? Faith uses one of her all-time favorites—grilled buttered cornbread—to make an irresistible ice cream sandwich.
