Ina’s version of mac and cheese features a rich and creamy béchamel sauce infused with sharp cheddar, gruyere, and a touch of nutmeg. After tossing the cheesy goodness with the pasta, it’s all poured into a casserole dish. It’s topped with fresh tomato slices and a generous sprinkling of fresh bread crumbs then baked until golden-brown and bubbly.
Charlie Bird’s Farro Salad is a dish I’ve made countless times. It’s the perfect contrast of flavors and textures resulting in a very satisfying salad with farro, arugula, tomatoes, sliced radish, pistachios, and shaved parmesan all dressed in a lemon vinaigrette.
For our last brunch, I made sure to add some extra veggies to balance out the heavier dishes we were serving. While everyone patiently waited for the main courses to be ready, I served Ina’s Green Herb Dip with carrots, celery, broccoli, tomatoes and cucumbers. An absolute Ina classic.
Ina’s Ham & Leek Empanadas are incredibly simple to prepare, using store-bought puff pastry filled with a delicious combination of ham, gruyere cheese, spinach, leek, basil, parmesan, and creme fraiche. A bake in the oven results in golden brown, super flakey parcels with so much melty goodness inside.
Last week, we had the pleasure of hosting Dan Pelosi and Gus Heagerty for dinner! Given our shared love of Ina, it was only appropriate to create a menu featuring some of my favorite Barefoot Contessa recipes!
If you’re not familiar, disco fries are New Jersey’s answer to Canadian Poutine – crunchy fries smothered in brown gravy and melty mozzarella cheese – and they can be found in just about every diner in New York City. This recipe is based off my favorite version at the now-closed Market Diner: Waffle Disco Fries!
We continue our New Year’s Day meal with Millie Peartree’s Southern Collard Greens – which hopefully brings us prosperity in 2024! After sautéing chopped Vidalia onions, sliced collard greens are added to the Dutch oven along with a pound of smoked turkey parts. Covered in […]
This year, we departed from the German tradition of eating pork and sauerkraut on January 1st, opting instead for the Black tradition of black-eyed peas and collard greens for luck and prosperity. We started with Black-Eyed Peas and Rice which turned out incredibly tasty, thanks to bacon and ham —a new favorite dish!