If you’re gluten-free, you’re all set with this burger, because you can use the big portobello caps as the bread slices. No matter how you have it, we thought it was delicious. Make it on the grill or in the oven.
Our featured pesto recipe is in Nancy Harmon Jenkins new cookbook, Virgin Territory, about the culture and practice of making olive oil in the Mediterranean region. Each of her recipes, which are her own or those of her friends, have olive oil as an important ingredient.
Crusty browned sausage serves as the flavor boost here, a paleo-friendly meat and vegetable stuffing for Thanksgiving or and cool weather weekend dinner. We love Danielle Padula’s clever combination of sausage with a variety of vegetables, dried fruit, garlic, shallots, mushrooms, and white wine. (Food Schmooze® listener Danielle Padula, is a home cook, food writer […]
Seriously? You can actually roast an entire turkey ahead of time and serve it hot at the table? Yes, says Ina, and she now does it often, including on Thanksgiving. Here’s the thing… it’s not only Ina’s taste in flavor combinations and technique that always win us over—it’s her knockout ideas. And they are as dazzling […]