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 […]
ginger
Cocktail: Ginger-Carrot-Cinnamon & Spiced Rum
From Faith: All we did was ask our resident cocktail guy Anthony DeSerio to focus on fresh fruits and vegetables as mixers for drinks, and he started blazing a delicious trail for us all. We see chefs and bartenders collaborating more and more, the restaurant kitchen providing fresh veggie or fruit juices, though some bartenders are […]
Sweet Potato and Ground Turkey Shepherd’s Pie
Dee McCaffrey is an organic chemist, nutritionist and now author of The Science of Skinny Cookbook, filled with recipes for delicious dishes, free of synthetic chemicals. She gives us tasty herb-crusted salmon… smokey tomato soup… sugar-free banana bread… the mint chocolate bliss smoothie… No deprivation diet here… and Dee’s gone from obese to slender and stayed […]
Favorite Pumpkin Bread
You know how it is…you’re with a friend who serves something you can’t get out of your head. Or, a friend walks in the door with something and in one taste you realize you’ve been sent to the moon. You utter the words, “Can I get that recipe?” That’s what happened when Linda Giuca tasted […]
Scrumptious and Simple Graham Cracker Pumpkin Tart
One of the best home cooks Faith knows, Linda Giuca of The Hartford Courant, shares her ridiculously easy and fabulous pumpkin tart with a crushed graham cracker and cinnamon crust. This even won over our pumpkin pie skeptics. Linda Giuca and Chris Prosperi co-author the Hartford Courant column The Basics appearing on Thursdays.
