She’s a wizard with food. That’s a fact. Her cookbooks are remarkably reliable. A year ago, when I interviewed Ina Garten on Boston’s Symphony Hall stage, I told the audience of 3,000 people that reaching for her books is like reaching for happiness. In her most recent cookbook, Make It Ahead, she shares a sensational […]
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Incredible Melting Potatoes
Barbara Kafka, a legend in the food world, created the single best roasted potato recipe we have ever eaten. She calls them “melting potatoes,” from her book Vegetable Love. In this dish, the potatoes act like rice in risotto, absorbing the butter, oil, and chicken stock. Faith’s experience is that they drive people wild.
Sensational Prosciutto-Wrapped Lemon Piccata Fish Fillet
From Faith & Chris Prosperi : In a rush and want something easy and scrumptious, appealing to grownups and kids? We recommend Katie Workman’s fish fillet wrapped in a slice of prosciutto and drizzled with a lemony butter sauce. Use any kind of fish you like, including halibut, tilapia, swordfish, flounder or fluke. You don’t even […]
Cheesy, Crispy Pizza Portobello Mushrooms
Mushrooms are a mainstay of many a vegetarian’s diet as they are substantial, have great texture, and provide that elusive and desirable umami flavor we all crave (even if we don’t know exactly what umami is). But not everyone loves mushrooms, and for some kids mushrooms are one of those acquired tastes. Keep going—they are […]
Ina Garten’s Pear & Parsnip Gratin
This recipe is a puree of Bosc pears and parsnips, made snappy by a little citrus zest and ginger. We love this. And you can make it a couple of days ahead.
Make and Freeze Bacon, Egg & Cheese Sandwiches for School Mornings
Practically every child we know (and most grown-ups we know) love the morning bacon, egg and cheese combo on an English muffin. Now, thanks to Senior Contributor Chris Prosperi of Metro Bis Restaurant in Simsbury, Conn., we can tell you how effortless it is to make a bunch of these sandwiches ahead and freeze them, […]
