We all have a few dishes we can cook consistently well, and one of Cheryl’s is definitely polenta. It’s inexpensive, tasty and easily complements what’s in season, including these Hen of the Woods mushrooms we found at the local farmer market. Hen of the Woods mushrooms are expensive, but are certainly worth a try – they taste very “earthy” and don’t require too much work – just chop up the mushroom into little stems (kind of like cauliflower/broccoli) and fry in some butter. Brown on both sides and you’re ready to add them to your dish.
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by Greg Singer
There is no better comfort food than sausage gravy. It’s creamy and salty, peppery enough to clear your sinuses a little, and hearty enough to stay with you all day long. I grew up in Texas where the high school lunch line offers brown gravy or cream gravy every day. Sausage gravy is a staple of the Texan diet, gracing the menu of countless restaurants in my home town of Spring, but the best biscuits and gravy I’ve ever had was in Colorado. » Continue Reading…
Near the Williamsburg-Greenpoint border, among the industrial buildings that represent the last few factories in the area, is an amazing source for smoked fish – aptly named, Acme Smoked Fish.
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Shrimp Frittata
Frittata. It’s just fun to say, really. It’s also an extremely quick and easy dish to make if you’re looking for a quick dinner. We’ve been working with the Jamie Oliver’s Jamie’s Italy which was a gift to us from our good friend Aimee. For a brit, he actually does a very good job taking the reader around several kinds of Italian food and offers some new twists on old Italian favorites and some recipes that I never really considered Italian at all, like this frittata.
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