My quiches are totally pastry-less; I use thinly sliced sweet potatoes that bake until tender but crispy, adding a slightly sweet flavor, striking orange color, and whole host of nutrients.
Try this simple stew for your St. Patrick’s Day dinner, and make your family feel lucky. In this slow-cooker supper, Chris Prosperi swaps out the traditional cabbage in favor of its mini-cousin, Brussels sprouts.
This dish is a guaranteed winner, according to an array of dinner guests, some of them chefs. Even picky eaters, kids and grown-ups alike, seem to go for this recipe. Tempted? Picture the sprouts blanched, shredded, then mixed with fresh orange, pan-fried crispy prosciutto, toasted nuts and Parmigiano-Reggiano. Squeeze of fresh lemon…heaven on the table […]
From Faith: A little chopping, a sheet pan and an oven are all you need to turn out this glorious taste treat for Thanksgiving or, in my case, for any occasion. Our show volunteer, Marian Roy, dropped this one on us and after tasting it, Chris Prosperi started making it for his customers at Metro Bis […]
From Faith: As my pal Roma Baran says, “The ingredients for this dish could be put on grass clippings and it would be good.” That about sums it up. This is the kind of Chinese inspired dish that would please even die-hard meat eaters because of its chew and flavor portfolio. We’re passing it on to […]
When Food Schmooze® listener Danielle Padula sent us this one, we started drooling over the ingredients. Crispy bacon, almonds, dried cranberries, orange zest…and it’s all done on the stove-top. Faith’s sister, Sally, just laughs because Faith insists she’s also bringing this to family Thanksgiving. (That would bring her total to 17 dishes.) (Food Schmooze® listener […]