This is the perfect way to kick off the meal and leaves plenty of room for a bowl full of pasta. The vibrant salad is composed of butter and gem lettuce, frisee, watercress, and endive all dressed in Via Carota’s vinaigrette containing shallot, garlic, thyme, and sherry vinegar.
Breakfast is the one meal of the day that it seems we’ve collectively decided it’s ok to have dessert as the main event. And growing up, weekend breakfast meant Chocolate Chip Pancakes at the Pheifer home. I couldn’t get enough of fluffy cakes, slathered in […]
Dan Pelosi has made my dream dessert with his Tiramisu Affogato from Let’s Eat – and it couldn’t be easier to pull together! After making a simple whipped cream with a bit of tang from sour cream, you just layer the cream with crunched-up Margherite […]
For this classic salad, chopped kale massaged in oil is coated in a straightforward Caesar dressing that skips the raw egg yolk and uses mayo to give the dressing body – it’s rounded out with anchovies, garlic, Parmesan cheese, Worcestershire sauce, and lemon juice. The salad is topped with small croutons (ensuring a crunch in every bite), thinly sliced shallots, and a generous sprinkling of Parmesan!
BA’s Best Lasagna is a labor of love but worth the effort. Pork and beef make up the base of a ragu with white wine, tomatoes, milk, broth, and soffrito that marries perfectly with the creamy béchamel infused with parmesan, cayenne, and nutmeg.
We are celebrating Dolly Parton’s 78th birthday by making the famous Cinnamon Bread from Dollywood! The cinnamon/sugar coated rolls are served warm with a divine glaze you can drizzle over, dip in, or both!
I am slowly learning to love tofu. One of my new favorites is Ali Slagle’s Green Curry Glazed Tofu – I love the trick of cooking the tofu with a bit of the Thai green curry and coconut sauce allowing the sauce to absorb into the tofu before adding oil and browning on all sides.
Mike Solomonov’s Spicy Roasted Cauliflower with Tahini involves quartering cauliflower, seasoning with various spices, and roasting until tender, then finishing with a drizzle of lemon, tahini, and cilantro for a visually appealing and tasty meal!