parmesan

Pesto Parmesan Fingerling Potatoes

Fingerling potatoes are a pleasant surprise. Except for their smaller, elongated shape — like fingers — they look like any old potato, but once cooked they reveal a soft, creamy center. Seriously, a creamy potato! Their small shape means fingerlings cook faster than regular potatoes so they’re an excellent choice for quick side dish. → Hungry for more?

How to Roast Broccoli

Roasted Broccoli with Garlic & Parmiggiano

My oven temperature is directly related to the weather. Seriously, when outside temperatures drop I abandon 350 degrees Fahrenheit and crank my oven well into the 400s. It’s roasting time — time for baking sheets lined with chopped veggies ready for a turn in a hot, hot oven that will give them the crisp edges → Hungry for more?

Prosciutto

Prosciutto is the ultimate local food. In Italy, it’s known as Parma, the city near which it’s made, and the hogs used to make it are raised on the whey of cheese produced nearby. To make prosciutto, the ham is salt-cured and air-dried, but not smoked. Because it’s cured, it’s completely safe to eat → Hungry for more?

Asparagus & Red Pepper Slaw

Our Mother’s Day menu continues with this slaw fashioned from paper-thin ribbons of fresh asparagus and red bell pepper. It makes a delicious bed for Crab Cakes with Hollandaise Sauce. Shaving the asparagus and bell pepper takes a little time, but it’s well worth the effort. They combine to create a dish that is → Hungry for more?