Faith wanted to create a side dish that would add some interest to the plate. What’s more interesting than salty bits of crispy prosciutto in every bite of mashed potatoes? The toasted pine nuts—totally worth the splurge, by the way—give the dish Mediterranean flair. These potatoes are “loaded” in the best possible way.
Greek salads are loved because they give us an irresistible flavor profile, and that’s what inspired my brunch specialty — a Greek Salad Omelette, featuring salad greens that are sautéed in olive oil. I prepare the avocado and blistered cherry tomatoes in advance, then use them to top the omelette. —Faith Middleton
From Faith—So easy a child could make them… and so delicious they’re guaranteed to disappear before they reach the table. I’m talking about my friend Barbara Kafka’s Szechuan Green Beans that are cooked in your microwave oven and call for only 1 tablespoon of oil for one pound of beans. I should have known the […]
This is the season, and a mouth-watering one it is, for bay scallops coming to us from Long Island, Nantucket, and Cape Cod. This is simply done so you can savor the zing of lime against the sweet brine of the baysScallops. We’re crazy about this.
Thank you Lidia Bastianich of PBS…Crispy-edged wild mushrooms, served warm over crunchy frisee and tossed with chopped pancetta, fresh thyme, olive oil, and vinegar, and topped with a fresh grating of Italian Grana Padano cheese. All we can say is oh, baby is this good. — FM
Our copy of Fine Cooking Magazine’s book, How to Cook a Turkey, is dog-eared and food splattered. What’s great about this cranberry recipe is that it’s hands-off. You can roast it in the oven up to a week ahead; we think it’s better that way. Thus, you are killing two birds with one stone, though […]