We can SO see this on a holiday table. The carrot-currant combination, as author Charoltte Druckman says, is a winner.
Main Dish
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.
Second-Day Salmon with Linguine
Leftover salmon, dill, crème fraîche (which makes an instant cream sauce), and pasta may sound like a date-night meal, but this is just for you.
Blue Cheese Burgers Topped with Tropea Onion Jam
I’m going to boast on behalf of my mom here. She was making fat, juicy, gourmet burgers topped with caramelized onions before most of the chefs doing it these days were even born. Of course back then, I wasn’t so keen on her homemade burgers and would gladly have traded mine for a skinny one […]
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.
