Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.
Sweet, tart and snappy with healthy shots of hot sauce, and grilled to near potato chip crispness, in our book the chicken wing approaches celestial perfection. Neither light meat nor dark, they are a coupling of both, and nothing pulls in flavor and crisps up in cooking quite like wings. It’s that wonderful proportion of luscious skin to meat and bone.
This is a bowl brimming with the fresh clear tastes of Spring.
Ingredients
If beans aren't the world's most ubiquitous vegetable, they should be.
I had these potatoes for Christmas dinner at the home of my friend Lindita Klein. She found a similar recipe in Gourmet magazine that called for butter in place of the olive oil and a sprig of Italian parsley in place of the rosemary. You can use either or both of the herbs, but olive oil makes these potatoes remarkable. This is one of those dishes that everyone loves and wants to know how to make. It is simple and enormously appealing.
The very simple stuffing for this butternut squash is made primarily of the flesh of the squash itself. Garlic, a bit of ginger, and chopped scallions are added for flavor. If you are not fond of ginger, which gives this combination its unusual taste, you may want to use less of it, or eliminate it altogether. Bread crumbs, tossed with a little oil and sprinkled on top of the filling, become brown and crisp in the oven, and their crunchy texture contrasts nicely with the creaminess of the filling.
Lucy says, "I am a former vegetarian, but at my house we still enjoy meat-free cookouts. I find that some of the best tasting grill items are meat-free. Try this one that both meat eaters and vegetarians alike will devour."
Ingredients
All those people who claim to hate Brussels sprouts will like this.