Emeril’s Barbecue Shrimp
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Nothing to do with BBQ as you know it, this is an indulgent, delicious way to enjoy good shrimp!
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John’s Jambalaya
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Jambalaya is a Creole specialty. Meat, traditionally tasso which is a cured ham from south Louisiana, is browned with onions, garlic and parsley and then cooked with rice and Creole spices. This is the recipe my Mom has been using as long as I can remember, and it is perfect! This is the recipe my Mom has been using as long as I can remember, and it is perfect!
Read MoreKale- and Fontina-Stuffed Chicken
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This is a great choice for a quick, delicious weeknight dinner. Butterflied chicken breasts are stuffed with sauteed kale and fontina cheese, wrapped in bacon and then pan-seared until done.
Read MoreMediterranean Shrimp with Roasted Garlic-Chickpea Puree
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Perfectly seasoned shrimp atop a roasted garlic, spiced garbanzo puree.
Read MoreRoot Vegetable Tagine with Preserved Lemon and Chickpeas
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A delicious vegetarian dish adapted from Bon Appétit
Read MoreShrimp Roll
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Though I'll always prefer lobster rolls, a good shrimp roll is a fair second!
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Green Goddess Dressing
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This is an absolutely delicious version of green goddess from Melissa Clark. It's good with salad and crudites and grilled meats and on and on.
Read MoreGreens, Goat Cheese and Lemon Ravioli
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To me, this dish is simple perfection and highlights the beautiful bounty of local farmers markets and eating seasonably from them. I had a huge mess of just-picked mixed baby greens -two kinds of kale, mustard- and some fresh, young goat cheese- wouldn't a combo of those make a lovely stuffing for fresh ravioli? Yes!
I always like whole wheat with greens so incorporated some whole wheat pastry flour into the pasta dough. As well, since spring is on the horizon, I added lemon zest to the ravioli filling and made a lemon-butter sauce to top it all off.
Avocado Mash with Curry and Mustard Seeds
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This is a fabulous, unique dish from Heidi Swanson.
Read MorePappardelle with Ragu Bolognese
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This traditional Italian ragu recipe is from one of Mario Batali's cookbooks and is delicious. Make the whole amount so that you have some to freeze- you'll be glad you did.
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Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
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This dish is fantastic, a really good and new way to use broccoli! From food52 chef, arielleclementine.
Read MoreMolly’s Warm Butternut and Chickpea Salad With Tahini
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This is absolutely wonderful and makes a generous side dish or even a lovely entree. You can't go wrong with Molly Wizenberg recipes!
Read MoreFul Medames
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This is the traditional recipe for Egyptian brown fava beans. They are the epitome of comfort food- hearty, flavorful and they'll stick to your ribs. This is my very slight adaptation of Claudia Roden's recipe.
Read MoreFlank Steak Teriyaki
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This is an extremely easy way to prepare flank steak. While the marinade is fairly muted, this is a solid recipe, and easy to boost with flavorful sides and/or a chutney or mustard on top.
Read MoreOde to Tuscany
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Who doesn't love Tuscan food?! This is an homage to that region and the simple beauty of good Italian pasta.
Read MoreToasted Cumin and Coriander Aioli
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This aioli is great with kofta burgers, roasted asparagus or as a robust dip for crudite. In concert with my kofta burgers, it was chosen as a Community Pick on Food52.
Read MorePotato Leek Gratin
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This is an absolutely delicious, decadent yet humble gratin. It makes for a stellar side dish.
Read MoreSouthern Greens Crostini
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Do you like bacon, remoulade sauce and greens? Then you will like this. If you don't love collards or chard, substitute any other green leaf veggie.
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