This is the perfect salad for a casual lunch with friends because it comes together in a few minutes and most of the elements can be prepared up to a day before. It’s also ideal for winter since all of the ingredients are available year-round.
We’re not kidding about the ease of this tasty recipe. Sarah Leah Chase cuts the acorn squash in little wedges so they get beautiful caramelized edges. After roasting, they practically serve themselves, and taste so good. — FM
This is Sarah Leah Chase’s favorite recipe in her New England Open-House Cookbook—the one she makes when she wants to bowl over a crowd that shows up for her book signings. It’s a bruschetta descended from heaven—baguette slices topped with a divine combo of quartered figs, blue and mascarpone cheeses, sliced almonds, and pancetta!
We love anything “buffalo” and Brian comes up with amazing ideas.
Bryan Cole is a chef at Metro Bis in Simsbury, Connecticut and our official buffalo chicken editor. We became devoted followers after tasting Bryan’s Buffalo chicken dip a few years ago… we now defer to Bryan for all things Buffalo style. His latest creation… drum-roll please… Buffalo chicken meatballs. posted: December 2014
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 […]