Table of Contents
A Passion for Pizza6
Pizza gadgets and an out-of-the-ordinary recipe.
Q & A8
Cutting boards that won't dull your knives, all about cooking plantains, how to use a meat thermometer, where all those varieties of honey come from - and more.
Fresh Green Tomatoes10
You've seen the movie, and you may have read the book. Now it’s time to taste this late-summer pan-fried treat.
This dipping sauce has a bit more tang than its store-bought bottled cousin. If it's too much kick for you, reduce the vinegar by half.
2 cups fresh or frozen red raspberries
1 cup seeded, minced red tomato
2⁄3 cup packed light brown sugar
1⁄4 cup cider vinegar
1⁄4 cup bourbon or other whiskey, (<em>optional</em>)
1⁄2 tsp. kosher salt
1⁄8 tsp. <em>each</em> ground cloves, ground nutmeg, and cayenne pepper
Combine raspberries, tomato, brown sugar, vinegar, bourbon, and salt in a small saucepan over medium heat until simmering; transfer to blender.
Purée berry-tomato mixture until smooth in a food processor or blender. Strain mixture through a fine mesh sieve to remove seeds, skins, and any pulp. Return purée to saucepan over medium-high heat. Add cloves, nutmeg, and cayenne; bring mixture to a boil and reduce until it reaches the consistency of ketchup, about 20 minutes.
Per 1/4 cup: 161 calories; 44g carb.; 242mg sodium; 1g fiber; 1g protein; 33 sugars
Hot German Potato Salad / Red Cabbage Kraut14
Black Forest Tartlets with chocolate cherries15
Fruit of the Vine16
Loaded with health benefits, seasonal grapes star in our spicy chutney. Use it to add a little zing to sandwiches.
Bringing the Bistro Home22
Classic Pommes Frites24
Coquilles St. Jacques25
Celery Root-Potato Gratin29
Simple stocks are one of the building blocks of fine food. Follow our guidelines, then use our homemade stocks to create your own fabulous soups, stews, sauces, and more.
Fish Stock / Vegetable Stock36
Sage Advice About Pork38
Creamy Mushroom Sauce
1 Tbsp. vegetable oil
1 Tbsp. unsalted butter
1⁄4 cup minced shallots
1 Tbsp. minced garlic
4 cups quartered button mushrooms
1 Tbsp. tomato paste
2 Tbsp. all-purpose flour
1⁄4 cup dry sherry or Marsala wine
2 cups mushroom stock or beef broth
1⁄4 cup heavy cream
1 Tbsp. minced fresh sage
1 Tbsp. lemon juice
Heat oil and butter together over medium-high heat, just until butter melts.
Add shallots and sauté until softened, 2 minutes. Stir in garlic, cook 1 minute. Add mushrooms and sear, do not stir until mushrooms begin to brown. Sauté until most liquid is evaporated, 2–3 minutes.
Stir in tomato paste and sauté until beginning to brown, about 2 minutes. Sprinkle in flour and stir to combine.
Pour sherry in and scrape the bottom of the pan. Add stock gradually whisking smooth. Reduce heat to medium and simmer for 5 minutes. Add cream and return to a boil. Remove from heat and stir in sage and lemon juice. Season with salt and pepper to taste.
Per 1/4 cup: 93 calories; 3g saturated fat; 6g total fat; 6g carb.; 105mg sodium; 2g protein; 14 cholesterol; 2 sugars
Perfect Chops & bourbon-glazed onions40
Creamy Potatoes & Peas41
Rosemary & Orange-Glazed Pork Tenderloin42
Toasted Barley & Orzo Pilaf43
Harvest Fall Festival44
Escarole & Butternut Squash Salad46
Sweet Corn & Bacon Empanadas48
From the Ozarks by way of Charleston, South Carolina, comes an apple dessert with the crunchiest crust ever.