Baba Ghanoush
The first time I had Baba Ghanoush was about 12 years ago on Martha’s Vineyard, of all places. We were starving...
Polenta Cakes with Roasted Mushroom R...
Humble polenta is dressed up with a roasted, herbed mushroom ragu for a quick and fancy appetizer. We’ve used...
Pan-Seared Artichokes with Lemon and ...
Artichoke hearts, by themselves, are nutty and slightly sweet, with a toothy, buttery texture and mildly bitter...
Deviled Crab Eggs
We adore leftover Easter eggs, simply for one reason: deviled crab eggs. By cutting the hard cooked (A.K.A. hard...
Flat French Fries
Meet our new favorite potato! We borrowed a Wicked Good idea from the fried plantain, and applied it to organic...
Oven Fries with Beer-Cheese
Oh, you heard me. BEER-CHEESE, people! Humble oven-baked cottage fries are slathered with a robust lager cheese sauce...
Artichoke Poppers
Mellow artichoke hearts are stuffed with herbed mascarpone cheese and salty bites of pancetta, then rolled in crispy...
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