This recipe for “Mussels with Mango Curry Sauce” was one that Chris Schlesinger used in his “Seafood Grilling” class – he kindly gave us permission to share this glorious recipe as we savor the last days of summer!
A moment of inspiration prompted by childhood memories turns a classic breakfast into a summery dessert – here is a recipe for Blueberry Pancake Ice Cream.
This recipe for “Crispy Zucchini Fries” celebrates a wonderful summer crop from Red Fire Farm in Granby, MA.
Right now, we have in beautiful Arrowhead cabbage from Red Fire Farm in Granby, MA – and, the other night, I took the opportunity to use one for a wonderful, sweet and crunchy salad
This recipe for “Pea Greens, Pecorino and Grilled Spring Onions” is an easy little salad featuring delicious red spring onions and pea greens.
Ihsan recently shared with us a few memories from one of his early cheese sourcing trips – a 1993 trip to the Castelmagno region of Italy. In that post, he described one of his revelatory food experiences: Gnocchi al Castelmagno.
Unpacking a box of Moro blood oranges from Rancho del Sol, I was immediately hit with a rich, balsamic fragrance that was only matched in richness by their bright ruby appearance. Having yet to preserve any of this season’s citrus fruit, I immediately decided to snap up a pound to juice and candy.
Many of you may be familiar with Tyler as part of the two-man team behind our BBQ grill this past summer. Not many though, will be familiar with his behind-the-scenes role as Cave Manager.
Availing of our “cheese bits” bin, I think I used 35+ cheeses in the end. So, it was only a slight exaggeration when the dish was dubbed “Mil Fromages.”
What better time than the dog days of summer to whip up some fresh guacamole. It pairs well with beer, doesn’t involve any slaving away over the stove and is a great pre-BBQ snack!
Recently, I have been on a bit of a ricotta kick – incorporating it into salads, dolloping it on strawberries and, more recently, experimenting with it on bruschetta-like toasts. Quick and easy to put together, they are a kind of open faced sandwich. Made with a sprinkling of dried Turkish figs and spring blossom honey, they are very more-ish!
A riff on a delicious salad offered by B&G Oysters – a recipe involving arugula, ricotta cheese and fresh citrus.