Fond of figs? You’re in luck because this recipe is based on fond and figs. Fond is culinary snob speak for the brown bits left over after you roast meat and vegetables. When scraped from the bottom of the pan, the fond (which in French literally means “bottom”) can be incorporated into a sauce, adding a ton of rich depth and caramelized goodness.
chopped fresh rosemary
John E. Finn’s Prosciutto, Parmesan, and Rosemary Omelet
A ham and cheese omelet is on every menu in every breakfast spot in the United States. It is easy to understand why: A ham and cheese omelet is comfort food, requires no fancy ingredients, and is simple to prepare.
Kathy Gunst’s Sicilian Black Lentil Soup with Guanciale and Grated Orange
There are enough options in this beautiful soup to really make it your own (use guanciale or pancetta, Sicilian or European lentils, white or red wine, protein or vegetable stock, orange-flavored olive oil or not). But whatever you do, do not skimp on the orange or tangerine zest. That one bright element makes this a soup you won’t soon forget.
Herb-Crusted Grilled Beef Tenderloin
Beef tenderloin isn’t just for special occasions! This simple recipe is great for a casual gathering with friends. Sliced thinly and piled high with greens, onions, and brie, we used the beef tenderloin to make rustic, satisfying sandwiches.
Lamb Chops with Rosemary
We discovered in a recent show celebrating those spring favorites, ham and lamb, that it’s the American variety of lamb that often has a pronounced game-y flavor that some folks find unpleasant. Luckily for us, Chris Prosperi served chops from Australian lamb, and we were amazed. Of course, the lamb lovers at the table cleaned their […]