This light dish, perfectly portioned and wonderfully herbaceous, works as a fresh appetizer, starter, or alongside a grilled steak, pork chop, or steak.
Roasting tomatoes is one of my favorite ways to delight in summer tomatoes because they sweeten up naturally in the skillet and oven.
Because the zucchini and carrots were picked the night before our visit to the farm, the oh-so-fresh flavor of this savory tart really knocked us out.
This simple vinegar-based cole slaw is our number one side dish. It’s a hallowed tradition on a barbecue sandwich—the tart, crunchy cabbage goes perfectly with the smoky flavor of the meat, and the vinegar helps cut through the pork fat.
Chef Chris Prosperi knows his way around a potato. His latest recipe is a “mash up” of a loaded baked potato and smashed potatoes. You can take them as far as you’d like. Smash a little for lumpy potatoes or keep at it, cooking and scrapping, for a smoother, creamier mash.