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fresh rosemary

Autumn Brussels Sprouts Quiche with Sweet Potato Crust

Brussels Sprouts Quiche_recipe_Ali Maffucci_© 2018 by Evan Sung

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.

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Brain Food: Dad’s Lemon Roasted Chicken

lemon garlic

In a tangy twist on a classic chicken recipe, a whole (organic free-range) chicken is rubbed inside and out with aromatic herbs, then baked with freshly squeezed lemon juice and extra-virgin olive oil for a light and flavorful Italian dish. Paired with roasted potatoes, this dish makes for a perfect meal.

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Pan-Roasted Pork Tenderloin with Rosemary and Fig and Balsamic Agrodolce

Secret Sauces_Fig and Balsamic Agrodulce_Pork Tenderloin_recipe

Chris Prosperi made this pork tenderloin for us as our pre-show meal, and it was outstanding. We wholeheartedly recommend you try it for a weeknight dinner or the next time guests come for dinner.

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Lidia Bastianich’s Roasted Guinea Hen with Balsamic Glaze

Lidia Bastianich_Roasted Guinea Hen with Balsamic Glaze_recipe

The blend of balsamic vinegar and honey to baste the guinea hen gives the bird a beautiful mahogany glaze and a delicious sweet-tart taste. These hens make an impressive holiday meal.

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Provençal Herb-Crusted Beef Tenderloin with Puff Pastry and Red Wine Sauce

Make this holiday herb and citrus crusted beef tenderloin in four easy steps: make the rub, roast the beef, prep the sauce, and bake the store-bought puff pastry. It’s an impressive centerpiece, for sure, and since every element can be made ahead, you’ll have plenty of time to focus on your guests.

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Spicy Grilled Chicken Wings with Lemon and Garlic

What is the secret to grilling chicken wings so that they don’t burn or become too dry? Two simple steps will make you a “wing master.” First, make a few slashes across each wing, then combine the wings with a marinade. After two hours of marinating, you’re ready for secret step two…you simmer the wings […]

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