Once you’ve finished grilling your chicken, beef, or pork, don’t turn off that grill! While it’s still hot, throw some veggies on and make Chris’s grilled ratatouille. It’s even better the day after. Chris grills a batch the night before he wants to eat it and then makes sandwiches with the mix the next day. […]
Accompaniments
Blender Brown Butter Hollandaise
Using your blender makes hollandaise so simple and fast you might begin considering it an “ordinary” sauce instead of a special-occasion sauce. Chris Prosperi, senior contributor to The Faith Middleton Food Schmooze®, prefers the blender to a food processor because it emulsifies the sauce almost immediately and the fast-moving rotor blades help keep the yolks from […]
Chris’s Make-Ahead Turkey & Gravy
Chris Prosperi gives full credit for his Make Ahead Turkey recipe to the wondrous Ina Garten, who first gave us all the idea in her invaluable cookbook, Make It Ahead. What Chris does here is tell you how to make his fabulous gravy, then use it to warm your turkey ahead of the dinner, no […]
The Best Cranberry Sauce
If you want a truly delicious homemade cranberry sauce to make everyone at the table happy, this is the one. Regular contributor Alex Province has adapted his mother’s recipe, softening the spice mixture to appeal to all tastes. It has just the right amount of sweet and tart. This is now Faith’s favorite cranberry sauce […]
Chris Prosperi’s Red Pepper Walnut Spread Grilled Bread Topping
Putting a mouth-watering combination of things on top of bread, drizzled with olive oil and grilled golden brown, is as easy as it is delicious. On each of our grilled “rafts” we give you two or three ingredients that are terrific together as apps, or you can put out a platter of several types as […]
Alex Province’s Grilled Breads
This was one of my favorite breakfasts as a kid (though now, as an adult, it also goes pretty well with a glass of wine). My mom, Carmen, who is from Seville Spain, would toast a nice thick slab of country bread, then rub a clove of garlic onto the toast. Next she would pour […]
