Cherry Glaze Quail with Grilled Radicchio & Grains of Paradise

Cherries signal that summer is officially in full swing! I try to use cherries as much as possible before cherry season ends. One way of preserving cherries is to turn them into a glaze. The traditional method of glazing cherries is called a gastrique, which is a sweet and sour sauce. I’ve been a sucker…

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Caponata Salad with Castelvetrano Olives, Crispy Capers, Pine Nuts & Agro Dolce Raisins

Being Sicilian, I naturally love the flavors of a traditional sweet and sour eggplant stew combined with tomatoes, onion, capers, olives, pine nuts and raisins. In this recipe, I wanted to take that idea, spruce it up a bit, refresh its appearance…and quite frankly, spend less time cooking. This dish is a quintessential combination of…

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Asparagus Mimosa with Puffed Quinoa & Crispy Prosciutto

Asparagus mimosa is an oldie, but a goodie. Somehow, this classic dish of poached asparagus and hard boiled eggs just vanished. The traditional way of serving asparagus mimosa is simple, quick and most importantly, delicious. So, like a phoenix rising, I decided to revamp this dish without straying too far from the original. The first…

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Garlic

Historically used to fend off vampires, garlic has earned its place in the culinary world as the single most-used ingredient in savory dishes. Garlic is one of 700 species in the allium (onion) family. There are two different types of garlic: softneck (allium sativum) and hardneck (allium ophioscorodon, also known as stiffneck). Both types of…

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Cast Iron Roasted Beets with Celery, Rhubarb Mostarda & Crème Fraîche

Beets are one of the beckoning ingredients that are essential from winter into spring. They offer plenty of sweet, savory and earthy notes that help them pair well with almost anything. In this recipe, I roast beets in foil pouches placed in a preheated cast iron pan. This method allows the beets to caramelize in…

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Barnburner Burger with Thrice-cooked Fries

Here it is! The iconic burger and fries. This burger is based on two things: great ingredients and great technique. The motto “less is more” definitely applies here. The first great ingredient you’ll need is Barnburner Cheese from Grafton Village Cheese Company in Vermont. This aged, smoked cheddar is naturally dyed with annatto seeds, which…

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Maple & Black Pepper Glazed Parsnip with Speck, Pear & Walnut

Pears are one of my favorite fruits because of their versatility in adapting to both sweet and savory dishes. Here, I pair them with a glaze of beautiful, rich Hidden Springs Maple that is perked up with black pepper and balanced with parsnips roasted in brown butter. Day 1: Making the Maple & Black Pepper…

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Slowly-roasted Carrots with Quinoa, Kale, Vadouvan Curry Oil & Yogurt

This dish contains many items that can be prepared ahead of time and simply assembled the day of your dinner. Carrots are wonderful to eat this time of year because they have been “over wintered”. This means they’re super sweet and pair wonderfully with the assertive flavors of vadouvan curry oil and the creaminess of…

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Sweet Potato

As John Gerard suggested in 1597, a sweet potato “comforts, strengthens and nourishes the body”. Let’s talk sweet potato!  First off, yams and sweet potatoes are two different things. At most, we can consider them cousins. They’re related, but have different parents. Sweet potatoes are only called yams because of an old marketing ploy to…

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Brussels Sprouts

I like to think of brussels sprouts as tiny heads of cabbage. In fact, brussels sprouts belong to the same family as cabbage, the brassicaceae family.  They are tiny buds that grow from an upward sprouting stem resembling a skinny tree trunk. Since brussels sprouts thrive in cold climates, the best time to buy them…

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