Alex Province and his spouse Matthew Bennett, like the rest of us, often rely on Ina Garten’s books and watch her television show with keen interest. Matt follows her instructions to the letter, and Alex uses her recipes as a guide, tossing in whatever strikes him at the moment. We knew we had to ask […]
From Faith: This would be a crowd-pleaser at the Thanksgiving table, although you could serve it anytime and for any reason. My girlfriend Amy Gross thought of this combination after hearing us talk on the show about the glories of roasted acorn squash. In the market while shopping, Amy scanned the produce section for a minute, […]
Alex loves squash of all kinds and created this dish using acorn squash and apples. It’s perfect for fall and you can customize it to include the add-ins you like. Add dried cranberries for a little more sweet-tartness. If you’re not a stuffing fan, use wild rice. Photo: Jimsideas/Flickr, creative commons
Yankee Magazine food editor Amy Traverso poured through the archives going back many decades, in search of the best vintage recipes from readers. When I spotted this recipe for brown paper bag meatloaf, I knew we had to try it. And why drag out the suspense? We loved it! When we called senior contributor Chris Prosperi, […]
If you love buffalo wing sauce, we think you’ll have the best time with our buffalo-style chicken burgers. As things often happen around the Food Schmooze kitchen, Faith started fantasizing about a “buffalo sauce” burger, and Chris Prosperi said, “I’ll take a crack at that.” The next thing you know, we were chomping down on […]
Nut–crusted fish gives us beautiful texture and a toasty flavor. While many other recipes have you go through multiple steps using egg wash and flour, this one has been simplified for easy weeknight cooking. You can chop the nuts, prepare the salad greens/dressing, and line the baking pan before work to make it even faster.